WOW! What a turnout for our January Survivor’s Party at Bellerive Country Club! It was great to see so many people at the meeting. Thank you again to Bellerive’s board and management staff, especially Lynn Butler and her staff who always do such a great job. The service was outstanding. I would also like to thank my staff, especially Mike Lamping and JT Gelineau for the job they did with the food. It was delicious. For those of you who missed the meeting, Chef Steve Jeliba, CMC was there and we thanked him for the fantastic job he did getting the Youth Team USA ready for Germany.
In the next few weeks please look for a questionnaire in the mail. This will be in regards to what the St Louis Chefs de Cuisine can do for you as a member. I promise it will be short and to the point and I encourage all of you to reply. I think it is vital in this slow economic time to reach out to our members and find out what’s important to you. We will continue to look for ideas that draw us all together. This is a great chance to have your voices be heard.
On the note of drawing us all together, I hope you have made plans to attend the Central Regional Conference in Schaumburg, IL. Your support is greatly appreciated as we cheer on our own Junior Hot Food Team, the Knowledge Bowl Team, Chef Rob Hertel, CEC, AAC as he competes for Educator of the Year, and last but not least, Chef Paul Kampff, CEC as he goes for Regional Chef of the Year. Good luck to all of our competitors! You make us very proud!
Mardi Gras is just around the corner on Feb 8th. I hope you have made your reservations. At the time of writing this there were still a few spots left. Please contact Madonna for information on that. The next meeting will be Feb 16th at Kuna Foodservice in Dupo, IL. I hope to see you there!
Andre’s Banquet Center
4254 Telegraph Road
just 1/4 mile south from I-255/270
The cost of admission is $30.00 per person. Junior members of the organization and one guest will be charged $25.00 per person. All proceeds will be used to fund culinary arts scholarships and junior culinary competitions.
Please submit your reservations by January 25, 2009. No tickets will be issued this year for the event. The first 300 paid reservations will be admitted. Please remit your payment to (on-line reservations will not be accepted):
St. Louis Chefs De Cuisine Education Foundation
P.O. Box 510301
St. Louis, MO 63151
February Chapter Meeting
Monday, February 16, 2009
Kuna Foodservice
704 Kuna Industrial Dr
Dupo IL 62239
(just over the Jefferson Barracks bridge)
314-487-5800
Hosted by Doug Meckfessel
• Junior Chefs meeting begins at 3:30 pm
• Education meeting will be at 4:00 pm
Breaking down a subprimal pig
• General meeting follows immediately after, ~ 5:00 pm
• Appetizers will be served afterward
Directions to Kuna Foodservice:
From downtown St. Louis:
Cross over the Miss. River into Illinois, go south on IL Hwy 3
Merge onto I-255 South
Exit I-255 at Exit # 9 (Dupo)
Turn left on Old Hwy 3 (Main St) and go over interstate
Turn left again onto the outer drive (Industrial Road)
Drive 1.5 miles to Kuna Industrial Drive, on right.
From downtown St. Louis:
Travel south and then east on I-270/I-255
Cross the Miss. River into Illinois
on Jefferson Barracks Bridge, continuing north on I-255
Exit I-255 at Exit # 9 (Dupo)
At stop sign, cross over Hwy 3 and continue
north onto the outer road (Industrial Drive)
Drive 1.5 miles to Kuna Industrial Drive, on right.
$5.00 for Active and Junior members.
For Reservations, please call the Chef ’s Hotline at
314.846.9932
or via the website at http://www.stlchefs.org
Please note that all credit card payments made on the website are final.
ACF 2009 Central Regional Conference
February 21-23
Renaissance Schaumburg
Schaumburg, IL
The annual
American Academy of Chefs Dinner
March 9, 2009
The Racquet Club
476 N Kingshighway Blvd
St Louis, MO 63108
hosted by
Executive Chef Anthony Haacke
Details to be announced
Save These Dates:
March 16, 2009
March Chapter Meeting
location tbd
address
Hosted by ???
April 20, 2009
April Chapter Meeting
Genghis Grill
15819 Fountain Plaza Dr.
Ellisville, MO 63017
Hosted by Chef Brian Durbin
June 1, 2009
Sebastian Murabito Memorial Golf tournament
Pevely Farms Golf Club
400 Lewis Road
St. Louis, MO 63025
(near I-44, exit 266)
August 16 or 23
Purveyors Appreciation Day
date and location to be determined
September 20, 2009
Chef's Wine Country BBQ
Mt. Pleasant Winery
5634 High Street
Augusta, MO 63332
November 1 or 8
Chef of the Year Dinner Dance
date and location to be determined
February 21-23
Renaissance Schaumburg
Schaumburg, IL
MORE in 2009
The host chapter, ACF Chicago Chefs of Cuisine, Inc. and the ACF National Office are cooking up an event full of personal and professional development opportunities. So mark your calendars now and be a part of this great conference. Check out this video to see what the Schaumburg Renaissance has in store for you.
Attendees
Make your plans now to join us in Schaumburg to experience more networking, more educational seminars, more exciting demonstrations and much MORE. Conference Schedule
An Invitation from ACF’s Central Region Vice President
Schedule of Events
Friday, February 20, 2009
• Career Development Series: Food Safety & Sanitation
• Chapter Leadership • Tips for the Top Toques
• Knowledge Bowl Meeting
• Welcome Reception
• Competitors Meeting With Judges
Saturday, February 21, 2009
• Baron H. Galand Culinary Knowledge Bowl
• ACF Student Team Regional Championship
• ACF Regional Chef of the Year Competition
• Avocados From Mexico: Go Beyond Guacamole
• Cooking and Baking With Healthy Oils and Proteins
• ACF Regional Student Chef of the Year Competition
• Signature Culinary Options From North of the Border
• Create Maple Magic- Delicious, Healthy and Sustainable
• Certification: What's Down the Line for 2009?
• Adding Value To Beef…Adding Value To Your Bottom Line
• Special Diets and Children
Sunday, February 22, 2009
• ACF Student Team Regional Championship
• Small Plates, Big Impressions
• Focusing on Your Financial Future In Difficult Economic Time
• There’s Something About Shrimp
• ACF Regional Pastry Chef of the Year Competition
• Presenting American Lamb: Global Flavors & Modern Techniques
• Global Flavors & Your Menu: Vietnam & Sicily
• Beef: From Pasture To Plate
• Strengthen Your Workforce With Apprenticeship
• General Session: Cooking Today With David Russell, CEC, AAC
• American Academy of Chefs Reception & Dinner
Monday, February 23, 2009
• Town Hall Meeting
• Certification Written Test
• Pork Quality 101
• Sous Vide Cooking and Functional Ingredients
• CMC and CMPC Demystified
• Going Green To Save Green
• Meet the Chef and Book Signing With Chef Fritz
• The Art of Wine With Chef Charlie Trotter
• Baking on the Rise
• Seafood Sensations
• Approved Certification Evaluator Refresher Training
• Strategies for Sales Improvements
• Sausage Made Simply
• Navigating the Practical Exam
• Chocolate Bonbon Creations
• Vice President's Gala
Junior Culinary Team members for 2009
At the January meeting, Chef Tony Haacke announced the members of the 2009 Junior Culinary team. They are:
Josh Eslinger - Old Warson CC
Brenden Brown - Sunset CC
Brian Horton - Gatesworth
Cara LaRocca - Sunset CC
Matt Crawford - Old Warson CC
ACF Chef & Child Foundation
Presents at the Central Region Conference
February 20-23
NUTRITION WORKSHOPS
Special Diets and Children: How Chefs Can Meet the Challenges
CHEF JOEL SCHAEFFER
With the increase of autism, diabetes, and food allergies in children, there is a need for a different approach to cooking nutritional and safe meals for them and their families. Chefs from all walks need at least a basic understanding of these special diets and a practical approach to incorporate them into their menu offerings.
This informative program will review food allergies, the basics of autism, and types 1 and 2 diabetes. The focus will be on alternative foods and cooking methods that will address these dietary requirements, emphasizing gluten and casein free cooking, sugar substitutes and fat replacers.
NOTE: Two tastings will be provided: Gluten-Dairy Free Pancake and Brownie. - tentative
Joel Schaeffer is an ACF Certified Chef de Cuisine and a Certified Hospitality Trainer with past experience in teaching culinary arts at Kapiolani Community College in Honolulu, HI. He is the Culinary Development and Special Dietary Needs Manager for the Walt Disney Company in Orlando, FL, and he teaches several related courses at Valencia Community College in Central Florida.
Schaeffer’s research interests include nutritious foods, health and exercise, and products that meet the needs of guests with food allergies and intolerances. He is a professional speaker and serves as a Culinary Advisor for the Whole Grains Council. His current responsibilities at Disney include developing processes, standards, and recipes to meet the special dietary needs of Guests visiting the WALT DISNEY WORLD® Resorts.
Hospitality Development Alliance
Enjoy a Locally Owned, Independent Restaurant -- An American Tradition
www.hdateam.com
Your Participation Is Needed
Join the Hospitality Development Alliance Team as we launch our 2009 plan to work together and use our independent businesses to form a chain of community advocates. Seating is limited and reserved to the first 75 to register. Each participating restaurant needs to supply a 25.00 gift certificate that will be distributed at the meeting. Participation enables your restaurant to participate in the Enjoy a Local events and promotions.
Projects To Be Discussed
Enjoy A Local’s Mardi Gras Promotional Opportunity
Find out how your restaurant can benefit from the event in Soulard with increased traffic.
Enjoy A Local’s 2009 Recipe and Coupon Book
Showcase your establishment and support local food pantries.
Enjoy A Local’s 2009 Toys For Tots Campaign
This is the second year and we are doubling our collection sites.
All toys get donated to local, needy children for Christmas.
Independent Restaurant Month
A multi-restaurant campaign to join together and co-market independent restaurants together.
And Much More!
When:
Saturday, February 7th, 2009
10 am - Noon
Where:
The Historic Lemp Mansion
3322 DeMenil Place
St. Louis, Missouri
Visit www.hdateam.com to register or
contact Paul Witwer at 314-560-2418 (pwitwer@pfgc.com)
Chef Storm called the meeting to order at 5:15 pm.
Charlie Rossi led us in prayer. The pledge of allegiance was said.
Chef Storm thanked Bellerive Country Club for hosting the survivor party including:
Lynne Butler- Clubhouse Manager
Service Staff
Kitchen Staff
Brian Hardy – Ice Carving
Since a quorum was not reached, this was an informational meeting.
Chef Storm reported that Ted Hirschi has resigned as Secretary and Joe Mueller was taking over his duties.
Chair Reports
Certification/ Competition – Brian Hardy reported the Spring Culinary Salon will be held on March 21, 22, 2009 at L’ Ecole Culinaire. Information will be posted on the web-site as well as post cards will be sent.
Programs – Charlie Rossi has taken over as programs chair and reported our next meeting will be at Kuna Foodservice on February 16, 2009 and will include a tour of the facilities
Membership/Junior Hot food Team – Tony Haccke and Anthony Lyons reported that the Junior Hot food Team competed in a competition in Michigan and received a silver medal.
The junior team consists of:
Josh Eslinger – Captain
Brenden Brown
Cara LaRocca
Brian Horton
Matt Crawford
Also Charlie Rossi competed in Michigan and won a Bronze medal “Best of Show”
Educational Foundation – John Bogacki reported on the upcoming Mardi Gras event on February 8, 2009 at Andres Banquet Center. Chef John asked for volunteers for the decorating committee.
Also Chef John reported on the cost of sending both junior teams to the national conference was around $12,000.00 and stressed the importance of the Mardi Gras fundraiser and the silent auction.
The AAC dinner will be held at Racquet Club East by Chef Tony Haccke.
Knowledge Bowl – Vicki Davenport and the knowledge bowl team were not in attendance due to a scrimmage in Joliet, Illinois.
Newsletter/Web-site – Mark Williams reported on the deadline for submissions are the last Monday of every month.
Junior Chefs – Brian Horton reported on the new junior board is:
Brian Horton – President
Jeremy Brown – Vice President
Michelle Allender – Secretary
Associates – Rich Larose reported the Golf Tournament will be held at Pevely Golf Club on June 1, 2009 and will be renamed the Sebastian Murabito Memorial Tournament.
Treasurer – Casey Schiller asked if anyone is getting both the paper copy of the newsletter and the e-mailed copy to let us know to remove them from the paper copy list to help save cost.
President’s Report
Chef Storm reported that the Central Regional Conference is February 20-23, 2009 in Schaumburg, Illinois. The Junior hot Food team , Knowledge Bowl team, Chef Paul Kampff (Central Regional Chef of the Year) and Chef Robert Hertel (Educator of the Year) will all be representing our chapter.
Chef Storm was sad to report the passing of one of our members - Chef Paul Sheridan.
Meeting was completed at 5:48 pm.
Respectfully submitted,
Brian Hardy
Vice-President
(in absence of Joe Mueller, secretary)
In Attendance: Brian Horton, Jeremy Brown, Michelle Allender, Alex Marley, Jerry Hamilton, Thomas Heidbrier, Josh Eslinger, Cara LaRocca Meredith Frank, Matthew Crawford, Reagan Irwin, Brenden Brown, Chistopher Ervin, Mark Williams, Kevin Talbot, Mike Palazzola, Kevin Taylor, J.T. Gelineau, Mike Bush.
Induction of new Junior Officers
Chef Storm inducted new Junior Board:
Brian Horton – President
Jeremy Brown – Vice-President
Michelle Allender – Secretary
Mardi Gras
We are currently looking for jr. members to volunteer for both Friday February 6 and Sunday February 8 to help prep, transport, and work the event. Members are also encouraged to collect donations for the auction of this event. Chef Bogacki also talked of the importance of this event.
February Meeting
Our next meeting will be held at Kuna Food Service in Dupo, IL Monday February 16th. During the junior meeting we will be given a tour of the facilities, and during the general meeting they will be fabricating a piglet. Remember to ask off, the meeting is sure to be educational and fun. Directions were handed out to the members. All board members are willing to set up carpools to this meeting.
Spring Salon
The Spring Salon tentative dates are March 21 – 22; start working on your menus now.
Teams
We have two junior teams that are practicing hard for the upcoming Regional Conference in Schaumburg, IL this February. The Hot Foods Team that consists of Josh Eslinger (captain), Cara LaRocca, Brian Horton, Matt Crawford and Brenden Brown. The team recently went to Livonia, Michigan to compete at Schoolcraft, where they won Silver and 3rd overall. Also, the Knowledge Bowl Team that consists of Jeremy Brown, Meredith Frank, Amanda Losh, Erin Hoffman, and Rich Mueller. Amanda, Erin, and Rich couldn’t make the meeting because they were in Joliet, Illinois competing in a scrimmage where they won. We are so proud of our teams, keep up the good work!
Interview with Junior Culinary Team and Slideshow
We had the Junior Culinary Team as our guests at the meeting to talk about their journey to Germany to compete in the Culinary Olympics. There was an accompanying slideshow of pictures from their trip. The team members are Mike Palazzola, Kevin Taylor, Wayne Sieve, J.T. Gelineau, and Mike Bush.
HDA Hospitality Development Alliance
Two members of the Alliance came to the meeting to explain what the Alliance is and how they are excited to be working with the Chefs De Cuisine, and to invite everyone to their event in February.
Meeting was closed by Brian Horton at 5:00 pm.
Brian, Jeremy, and Michelle would like to thank all of those who made it to the meeting. We had a great time meeting new faces and seeing the familiar ones. We hope to see all of you again, and hopefully even more at the February 16th meeting at Kuna Food Service in Dupo, IL.
The Spirit of St. Louis is published monthly by the Chefs de Cuisine Association of St. Louis, Inc. Any questions or comments regarding the newsletter may be submitted via e-mail to newsletter@acfchefsdecuisinestlouis.org or may be submitted to:
Chefs de Cuisine Association of St. Louis, Inc.
Attn: Newsletter Editor
5600 Oakland Avenue
St. Louis MO 63110
PFG Middendorf Orville Middendorf Tom Maertz 3737 North Broadway St. Louis, MO 63147 314-241-4800 1-800-949-MEAT www.pfgmiddendorf.com
Rapids Foodservice Contract & Design Chris Simerda Equipment and Small Wares 13789 Rider Trail North Suite 101 Earth City, Mo. 63045 chriss@rapidscontract.com 314-344-1161 314-344-1136 (fax) www.rapidscontract.com
Resolve Sales & Marketing Phil Charles 8122 Gravois Road St. Louis, MO 63123 314-481-1444 314-401-9649 (cell) www.resolvesales.com
R.L. Schreiber, Inc. Gary DeWald 3 Butler Ridge St Peters MO 63376 314-368-5063 www.rlschreiber.com
Ronnie’s Ice Cream / Quezel Sorbets Ron Ryan 1919 S. Grand St Louis, MO 63104 314-771-6262
Ronnoco Coffee Company Charles Dubuque 4241 Sarpy Avenue St. Louis, MO 63110 314-371-5050 1-800-HAV-A-CUP www.ronnoco.com
Sara Lee Coffee, Tea Superior & Manhattan Coffee Company Lou Wolf & Russ Mahood 4333 Green Ash Drive Earth City, MO 63045 314-731-2500
Savage Foods Dave Buss 17395 Edison Avenue St. Louis, MO 63005 636-898-1100 636-898-1119 (fax)
Seattle Fish Company International Frank R. Dyer 16307 Copperwood Lane Wildwood, MO 63040 636-399-8542 www.seattlefishkc.com
Specialty Seafood Plus Michael Lampe 300 St Ferdinand St Florissant, MO 63031 314-249-4027 specialtyseafoodplus@gmail.com
Denys Robitaille has a brand new crepe concept that hasn't been open for the past several months due to his health situation. He is looking for a working restaurant chef / small investment partner. He has all necessary permits and licenses (import/export/restaurant/catering).
He will be in town through the end of July. This is a great opportunity for the person who wants it.
Any interested party should contact:
Denys Robitaille 121 East Main street Belleville Ill. 62220
1-618-222-7922 (phone and fax number)
2010-07-15:
Executive Chef
Greenbriar Hills Country Club
Facilities: Founded in 1928, Greenbriar Hills Country Club is considered to be one of the top golf and country clubs in the St. Louis metropolitan area. The Club is member-owned and supported by 371 golfing members and their families, with a total membership roster of 491 families. The "typical" member is approximately 50 years of age, frequently uses the Club's facilities and resides within ten miles of the Club. Thanks to its consistent high quality, the food and beverage operation is the centerpiece of this very active club.
The club amenities include eighteen holes of championship golf, a swimming pool complex with a snack shop, and tennis facilities. The annual operating budget is in excess of $5,500,000, with over $1,900,000 from food and beverage sales. The Clubhouse is approximately 30,000 square feet and operates successfully with several a la carte dining rooms: the Trophy Room, a casual dining room which features the Club's main bar and has a seating capacity of 60; the Osage Room, another casual dining area which seats 80; and the Candlelight Room, which offers a formal dining experience and seats 40. The Club also features two outdoor dining areas: the Garden Terrace (casual), which seats 70, and the Patio (summer casual), which seats 80. Greenbriar also features several banquet rooms, including the Main Dining Room, which can accommodate 280 people. Food service to the entire clubhouse is provided from a central kitchen; however, the "Snack Shop" servicing the swimming pool and tennis facilities during the summer months is located in a separate building.
Responsibilities: The Executive Chef will be accountable for all food production, menu development, food purchasing, cost controls, recipes, sanitation standards, and maintaining the highest level of membership satisfaction. The successful candidate must posses a high degree of food knowledge and a passion for creative and innovative plate presentation in a la carte and banquet food preparation. Beyond directing daily food production with attention to details, the chosen candidate must be able to communicate effectively with the membership and staff. Three to five years' prior private club experience is a plus, but work history will be considered.
Compensation: A competitive salary will be afforded the professional possessing the required skills and character. The package may also include an objective pay-for-performance incentive, medical and dental benefits, life insurance, an optional 401k plan with employer match contribution, education allowance, uniforms, and vacation.
Candidate screening and interviews will be conducted in the near future.
Interested professionals should submit their resume to:
Matt Lacefield, General Manager 12665 Big Bend Blvd. Kirkwood, MO 63122 mattghcc@earthlink.net
2010-06-30:
East Central College
Culinary Arts Instructor
ECC has an immediate opening for a full-time Culinary Arts Instructor responsible for providing effective learning experiences in the classroom and kitchen laboratory for students with diverse interests, abilities and expectations. Will share responsibility for program and curriculum development, tracking and developing distance learning courses, assist in coordinating with other culinary faculty and staff and college administrators. Will teach thirty (30) semester credit hours (or the equivalent in lab, clinical, etc. hours) each academic year and maintain 10 office hours per week (as approved) for the purpose of assisting and advising students. East Central College Culinary Arts is an American Culinary Federation accredited program
Anticipated courses taught in lecture and lab range from basic food preparation, baking (basic and advanced), garde manger, table service, and lecture in basic, intermediate and advanced theory. Must be able to assist in maintaining ACF program accreditation and accreditation standards. Additional responsibility in assisting with program events and functions.
Minimum Qualifications
Associate’s degree in culinary arts or equivalent required; Bachelor’s degree preferred; American Culinary Federation certification level of Certified Chef de Cuisine or higher; an active ServSafe Sanitation certificate required. College level teaching experience, strong communication skills, understanding of grant funding principles and regulations, knowledge of budget management.
This position is funded through the Training for Tomorrow Grant. Anticipated start date: Fall 2010. Excellent benefits, tuition reimbursement, PSRS membership, and much more.
Chef Douglas McKee C.E.C. Vice President of Culinary Development Elite Cuisine Office # 636-861-8499 Cell # 314-277-8131
2010-05-04:
Sunset 44 Restaurant
Restaurant Chef
Job Requirements
The candidate should have several years experience as a Chef, Sous Chef, or Lead Cook. This position will be a hands on working Executive Chef that can work efficiently with line cooking, pantry, and banquets.
Our search is for a Chef/ Kitchen Manager who will be fully responsible for all kitchen controllables (ordering, food costs, kitchen labor, chemical & janitorial), as well as for bringing their own culinary flair to the operation.
This is NOT a standard KM position where you are restrained from exhibiting your creative skills. Instead, we encourage you to first learn our systems, then to contribute to their innovative menu with your knowledge. You will eventually have the opportunity to strongly influence the recipes and menu of the establishment and of course to create specials several times per week.
You will also need to effectively train all kitchen staff. Formal Culinary training, culinary school or apprenticeship program a must.
Compensation: 35,000 to 45,000, plus benefits.
Send resume to: bob@sunset44.com
Bob Menendez Sunset 44 Bistro & Banquet Center 118 West Adams Avenue, Kirkwood, MO 63122 314-965-6644 www.sunset44.com
Sunday Brunch Buffet Lunch Tuesday - Friday Dinner 7 days a week
2010-04-07:
Steven Becker Fine Dining featuring The Coronado Ballroom and Nadoz Cafe
We are seeking an experienced Sous Chef to assist our executive chef on a day-to-day basis. (We are also looking for a prep cook to work full time in our kitchen under the chef/sous chef.)
Duties
The standard responsibilities of a sous chef include:
• Supervising the kitchen staff • Preparing and cooking meals to order • Demonstrating cooking techniques and proper equipment usage to the kitchen staff • Some menu planning • Some ordering of food and kitchen supplies
Qualifications
• 3-5 Years previous fine dining culinary experience in the field. (School only does not qualify. This is not an entry level position. • 2+ Years in a mid-level culinary position displaying some creative authority (over menus and recipes) and staff management • Experience making sauces, butchering, menu planning, and fine dining plating • Good communication skills • Able to work long hours, including evenings, weekends and holidays • Outside catering experience preferred • Culinary degree preferred from an accredited culinary school
We offer a competitive benefits package including health & dental benefits, paid vacation, an employee discount program, and a discounted fitness program.
Laura Koelling HR, Payroll, & Office Manager
Steven Becker Fine Dining Featuring The Coronado Ballroom and Nadoz Cafe 3701 Lindell Blvd. Saint Louis, Missouri 63108 p: 314.367.4848 x114 f: 314.361.1553
2010-03-15:
Augustana College
Rock Island, IL.
Augustana College, in Rock Island IL, is looking for a chef. Interested parties should contact the Director of Dining, Garry Griffith, at 309-794-7570.
2010-02-01:
Sous Chef
Boone Valley Golf Club
Boone Valley Golf Club is looking for a sous chef. The general particulars are as follows:
• Salary Range 40 – 45 K.
• Full Benefits after 6 months.
• Rounds man capabilities.
• Club operates from February 7 to December 22.
• There will be six (6) weeks paid vacation.
• Two (2) person kitchen serving breakfast, lunch and dinner. High end, low volume.
Send resume to:
Mark Weber
Food and Beverage Director
Boone Valley Golf Club mark.weber@boonevalley.org
Cell: 314-452-6808
Work: 636-798-2110
2010-01-05:
Banquet Cooks, Line Cooks
Sunset Country Club
Sunset Country Club is looking for experienced cooks to fill a banquet and chef tournant position. Great learning opportunity.
The Bogey Club is looking for a new Executive Chef
The Bogey Club is seeking an executive chef that is versatile and possesses a sincere “love for the kitchen” with a dedicated desire to please the membership.In addition to being a talented craftsman able to create and produce quality food products, the chef must be a capable administrator.He/She must know how to control costs, meet deadlines, practice proper sanitation, relate well to the club’s membership and provide leadership for the culinary staff.
Experience
5 years minimum as a Sous Chef or Executive Chef in a quality restaurant, hotel, resort or private club.
Education
Two-year or four-year college or university degree in culinary arts.
Completion of an apprenticeship either in the U.S. or abroad.
Compensation
The successful candidate can anticipate a compensation package that is commensurate with ability, experience and performance.
Resumes should be submitted to:Mr. David Shelton General Manager Bogey Club9266 Clayton Road St. Louis, MO 63124 bogeyclubstl@yahoo.com P (314) 993-0161 F (314) 993-5677
2009-02-05:
Executive Chef
St. Clair Country Club
St. Clair Country Club is looking to hire a new Executive Chef.
Steven Becker Fine Dining