2009 is an election year for the American Culinary Federation. I feel it is important to ask the question, “What defines leadership?” Is it someone who makes good decisions? Someone who brings people together for a just cause or goal? Someone who has the ability to forecast the future? Who is creative? Strong-willed? Honest? Of good integrity? Willing to deal with the difficult issues? I think it’s all of the above! When we choose a leader for our organization, all of these leadership qualities are important. Our next ACF President will have a lot to deal with. We need to choose a good leader! I had the chance to meet with some of the fine men and women running for President at the Regional Conference in February. I will extend an invitation to all of them to come talk to us at our May or June meeting. I hope you vote for the one you think will be the BEST leader!
Now on to the Regional Conference in Chicago…
• A HUGE congratulation to the Knowledge Bowl Team who once again made St Louis proud!! They will represent us at the National Conference in Orlando in July as they won the Central Region. Thanks to their coaches Vicky Davenport and Joe Muller and all those who supported them.
• Also, congratulations are in order for the Hot food team who received a 3rd place silver.
• Chef Paul did an excellent job competing for Central Regional Chef of the Year. Even with only one good leg, Paul came in second.
• I would be remiss if I didn’t mention once again that Rob Hertel was nominated for educator of the year and although he finished just under the winner, we are very proud that he was nominated for such and outstanding award.
• It was my honor at the Regional Conference to be recognized on behalf of the St Louis Chefs de Cuisine, for the 2009 Chapter Achievement award. This speaks volumes for all the hard work each of you puts in on a daily basis to make this chapter great! Thank you!!
Our last meeting was a great education of the breaking down of a whole hog. I would like to thank Kuna Foodservice, the Bippens, Chad Lombardo and Doug Meckfessel for their hospitably and generosity in hosting the meeting.
Our next meeting will be at PFG Middendorf. The education portion of the meeting will be a seminar on certification and competition on March 16th. Just in time for the competition we have coming up March 21st and 22nd at L'Ecole Culinaire. I hope to see all of you there!!
The Racquet Club
476 N Kingshighway Blvd
St Louis, MO 63108
hosted by
Executive Chef Anthony Haacke
Invitations have been mailed out to all members for the 2009 American Academy of Chefs dinner. Chef Tony Haacke has planned a sumptuous menu. Tickets are $125 per person. Seating is limited to the first 100 paid reservations received. Plan on joining us by reserving your seat now!
For further information, contact Tony Haacke at cheftony@rcstl.com or at 314-994-0011
March Chapter Meeting
Monday, March 16, 2009
PFG Middendorf
3737 N. Broadway
St. Louis, MO 63147
314-241-4800
Hosted by Tom Maertz
The educational meeting will review information and requirements around ACF Certification and competition requirements and preparation. This will be an excellent review one week in advance of the Spring Culinary competition.
• Junior Chefs meeting begins at 3:30 pm
• Educational meeting starts at 4:00 pm
• General meeting will be at 5:00 pm
For Reservations, please call the Chef ’s Hotline at
314.846.9932
or via the website at http://www.stlchefs.org
Save These Dates:
April 20, 2009
April Chapter Meeting
The Gatesworth
One McKnight Place
St. Louis, MO 63124
Hosted by Chef Brian Hardy
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
The 1st annual
Chefs de Cuisine
Sebastian Murabito
Memorial
Golf Tournament
(formerly the Bon Appe-tee Tournament)
is being held
Monday, June 1, 2009
Pevely Farms Golf Club
400 Lewis Road
St. Louis MO 63025
(near I-44 at Exit #266)
This is a
Four Man Scramble
Golf Tournament
Schedule of Events
7:30 am - 9:00 am
Continental Breakfast
Registration
Driving Range Open
9:00 am
Tournament Play Begins
Shotgun Start
10:30 am - 12:00 pm Noon
Lunch Served @ Turn
2:00 pm
Heavy Hors d'oeuvres
& Awards
Fellow Golfers, Members and Friends:
This year’s tournament will represent the beginning of the Sebastian Murabito Memorial Golf Tournament. As many of you know, Sebastian (Porky) was a dedicated long time member of this association. It is out of respect of his constant participation and dedication in so many of this Association’s fund raising events that we dedicate this tournament to him. I am sure that many of you remember, just a few short years ago, how important this tournament was and the enjoyment it brought to him. In addition, we are dedicating the proceeds for a scholarship fund in his name to support the needs of young culinarians.
Please plan to contribute to this annual Chef's Fund Raiser by playing in our tournament, donating attendance prizes, sponsoring a hole, or doing all three. Make you reservations early because we are limited to a finite number of players.
You can register for the tournament at one of four different levels:
The Annual Mardi Gras, held on Feb 8 at Andre’s Banquet Center, was once again a great success. Thanks to all that volunteered, including: Rob Hertel and his krewe of volunteers for all the food prep, Susie Judy & Judy Smith of Dierberg’s pastry shop and their krewe for the delicious desserts, Skip Guthier for transportation of food, Madonna Bogacki and her krewe of volunteers for decorating Andre’s, Marianella McInturf & Mark Miller for coordinating the event, Joe Mueller and Vicki Davenport and their krewe for the silent auction and its success, and Mike Craig for the ice carving.
A special thanks goes to all our generous donors who helped us achieve success - the Armongol Family, their staff, and St. Louis Community College at Forest Park for the use of their facilities. Some of our generous purveyors and members who donated were: Kuna Food Service, US Food Service, PFG Middendorf, Bob’s Seafood, Sysco Food Service, RL Schrieber, Bellerive Country Club, Westwood Country Club, Racquet Club Ladue, and St. Louis Country Club.
We would also like to thank Dan Triska for his krewe of 100+ participants at the event. Dan won the costume contest this year, receiving two complimentary tickets for the upcoming American Academy of Chefs Dinner on March 9, being held at The Racquet Club. Thanks Dan - (reminder - the AAC dinner is a formal evening – no dictator togas allowed!)
All proceeds will once again fund the St. Louis Chef de Cuisine Educational Foundation for culinary scholarships and team sponsorship. We are grateful to everyone who purchased tickets for the event and supported the evening. Great time was had by all!!!!
Chef Storm is looking to possibly hold a Missouri regional conference of all the Missouri ACF chapters, to be held in the September or November time-frame.
Chef Bogacki recalled the last such conference was held in 1991 at the Lake of the Ozarks; it was a success and cost the organization very little. Chef Desens felt there would be some definite interest and thought it could be very informative. It would be a good opportunity to learn one-on-one from other chapters in a smaller, more intimate setting.
Chef Storm has been in contact with Dan Pliska at the Columbia University Club. Chef Pliska offered to host this event and facilitate the needs of the conference. Chef Storm mentioned the event could run on a Sunday and Monday and possibly have guest speakers, such as Chef Jilleba and possibly the incoming ACF president. Chef Storm will be getting more information on this event and will present it to the board, as the information becomes available.
General Meeting Minutes
Monday, February 16, 2009
Kuna Foodservice
Chef Storm called the meeting to order
Dan Triska led us in prayer. The pledge of allegiance was said.
Chef Storm thanked Kuna Foodservice, Don Bippen and Dan Bippen for their hospitality.
A quorum was not reach so this was an informational meeting.
Update on Board Members
• Chef Storm reported that Ted Hirschi has resigned as Secretary and Joe Mueller was taking over his duties. Chef Storm thanked Ted for his years of service.
• Charlie Rossi has taken over Programs
• Mike Lamping has taken over Sergeant of Arms
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. Also we are looking for volunteers for demos at McMurphy’s Grill to benefit the St. Patrick’s Center.
Programs – Charlie Rossi is out of town competing but Chef Storm announced the next meeting will be at PFG Middendorf, and the education will be on Certification / Competition.
Junior Team / Membership – Tony was unable to be at the meeting, therefore Chef Storm reported that the junior team is getting ready for the Central Regional Competition and will be leaving Friday morning.
There are ten other teams competing in the competition.
Educational Foundation – John Bogacki reported that the Mardi Gras event on February 8, 2009 at Andres Banquet Center went very well. He thanked all that helped and attended, including Mark Miller, Marinella McInturf, Rob Hertel, Madonna Bogacki, Joe Mueller, Vicki Davenport, and the Junior Chef Volunteers. We are still waiting for the final numbers to come in, but overall it was a very successful event. Chef Storm recognized that this was the 20th year Chef John has organized the Mardi Gras event. Thank you Chef John!
The AAC dinner will be held at Racquet Club East by Chef Tony Haacke and General Manager Tom Bertani, invitations have been sent out. There are 100 tickets available at a first come first serve basis.
Apprenticeship – Brian Durbin was unable to attend but Chef Storm reported that Brian is working on accreditation with the ACF and Forest Park and we currently have 6 apprentices.
Knowledge Bowl – Vicki Davenport was unable to attend. She is busy preparing for The Central Regional Competition with the Knowledge Bowl Team.
Newsletter/Web-site – Mark Williams reported the deadline for submissions to the newsletter is the last Monday of every month.
Junior Chefs – Michelle Allender thanked all the juniors that helped with the Mardi Gras.
Associates – Chad Lombardo reminded everyone of the upcoming Golf Tournament in June and we welcomes any help or donations.
Chapter Coordinator – Madonna stressed the importance of making reservations for meetings so she can get everyone’s continuing educations points. Please update your address if you move (home or business). Also if you know anyone who is under the weather we have smiles for miles cards that can be sent out, please let her know if you have anyone in mind.
Treasurer – Casey Schiller was unable to attend.
President’s report
Chef Storm reported that the board is working on a questionnaire, to be sent out to the membership, to give them an opportunity to give input on how they would like to see the organization run in the future.
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.
Mardi Gras was a great turnout, thank you for all that attended and volunteered. The AAC dinner is coming up at the Racquet Club East and promises to be an excellent evening. Our next meeting will be at PFG Middendorf with certification and competition as our education.
The board is working on a State conference with the other local chapters possibly in Columbia Mo. The board has made the decision not to rent out our equipment anymore and to reserve it for Chefs de Cuisine events. Also our hearts and prayers go out to Chef Kevin Smith and his family for the loss of his mother.
Junior Meeting Minutes
February 16, 2009
Kuna Foodservices
Meeting opened by Michelle Allender at 3:35pm
In Attendance: Michelle Allender, Meredith Frank, Richard Mueller, Mark Williams
We give a big thanks to all of the Mardi Gras volunteers. It was truly appreciated that you took time to help out.
Central Regional Conference
Just a reminder to all that the Central Regional Conference in Schaumburg, IL is February 21-23, we have two junior teams competing. The Knowledge Bowl team and the Hot Food team; both will be competing on February 21 and the Hot Food Team will also compete on February 22. We wish both teams the best of luck!
March Meeting
Our next meeting will be at PFG Middendorf off North Broadway on Monday, March 16th. The meeting will include the Hot Food Seminar which will be a review of certification and competing. This will be truly educational if you are at all interested in certification or competing and good for anyone who will be participating in the Spring Salon.
2009 Spring Culinary Competition and Certification Testing
The Spring Salon will be March 21 – 22 at L’Ecole Culinaire. Get your menus together and send in your registration sheet to ensure your spot.
Tour of Savage Foods
We are working on putting together a tour of Savage Foods in the beginning of April. We will inform everyone when we have more details.
Other Business
Mark Williams has been talking with the HDA to work on setting up more educational meeting for the junior members. We will inform everyone when we have more details.
Meeting was closed at 3:40pm.
The junior members were taken on a tour of the facilities of Kuna by John. We had a great time and learned a great deal about the energy efficient the facility is. Thank you to Kuna for their hospitality and a great event.
Thanks again to all of the volunteers for Mardi Gras, it was great to see everyone. We hope to see everyone at L’Ecole in March for the Hot Food Seminar. Have a great month.
The Hospitality Development Alliance (HDA) Team
will be holding FREE ServSafe training
on the third Monday of every month in 2009!
This means you have plenty of opportunity to get you and your staff trained, for FREE! Register early as space is limited and registration is on a first come, first served basis. Check our downloadable calendar for dates.
Contact Paul Witwer to register by phone at (314) 560-2418 or Email him at: pwitwer@pfgc.com.
Refundable Deposit Check for class materials required for registration. Deposit Check covers cost of class materials. You get the check back at the end of the class when you return the class materials.
Classes will be held at:
The Corner Coffee House
100 N. Florissant Rd.
Ferguson, MO 63135
14th Annual Edgewood Children’s Center
“Chef’s Night Out”
Monday, April 27
Sunset Country Club
It is time to plan for the 14th Annual Edgewood Children’s Center “Chef’s Night Out” event, which will be hosted Monday, April 27th at Sunset Country Club (270 and Lindbergh).
Edgewood Children’s Center, founded in 1834, serves more than 3,000 children and families each year. The children have severe emotional, behavioral, and communication disorders related to, in most cases, abusive pasts. The funds raised will be used to directly provide services, including education, treatment, and prevention to the children and their families. With your help, Edgewood Children’s Center will continue to provide the specialized and intensive services these children need to overcome their past and generate successful outcomes for the future.
Your and your club’s participation is critical to the culinary success of this event and provides an opportunity for you to contribute your time and talents to a worthy charity. The event will be limited to 24 chefs. Approximately 260 guests will be attending, with hors d’oeuvres served from 6:30 p.m. until 7:30 p.m., and the main buffet served from 7:30 p.m. until 8:30/8:45. You may offer cold and hot selections. A hospitality room will be available for participating chefs and their significant others.
If you accept to participate, or know someone who would like to participate, please call Chef Anthony Lyons to submit your menu selection; as he is coordinating the menu selections. Also, apprise him when you call, if you want one table (front) or two (front and back table), what equipment is needed, if any, and chef’s wife or your significant other’s name if they are attending. (They are invited to attend gratis, but Edgewood’s staff need their name for registration).
Please contact Chef Anthony Lyons for further details:
314-849-9434
alyons@sunsetcountryclub.org
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