Let me begin by thanking all of those involved with the PFG Middendorf Competition and Certification meeting in March. I greatly appreciate everyone’s time especially Bob McGuigan for being our host as well as Brian Hardy, Joe Mueller and the Junior Hot Food team for their demonstrations. I believe the meeting was full of useful information and insight to those who attended. Many of the attendees were junior members! It was great to see such a large turnout, I believe there were about 85 people in attendance.
The competition in March also went very well. I feel we are on the right path of making education a continual focus in our chapter. All who took the tests for the various levels passed. Although no gold medals were given, we did have a very good showing of competition with five silver and five bronze medals awarded. Congratulations to all who participated!
Our next meeting will be a dinner meeting on April 20th at The Gatesworth. Please make your reservations as soon as possible as there are only 100 seats available. It will be a great evening prepared by Chef Brian Hardy and his staff. The meeting will be in the new west wing of the community which isn’t slated for an official opening until the end of April.
Just a note, reservations can now be made for the National Convention in Orlando, FL. The event is July 11th-14th.
The annual American Academy of Chefs Dinner was held March 9th at The Racquet Club. Hosted by Chef Anthony Haacke, the dinner was tremendous and the fellowship was wonderful, the American Academy of Chefs Gala Dinner was an evening to remember.
Congratulations to Christy Ford-Schlafly on her induction as an Honorary Academy member, presented by our National Chairman, Thomas Macrina, CEC, AAC. Christy is a classic example of what the Academy stands for.
Congrats are also in order for our local President, Kevin Storm, for being accepted into the Academy. He will be inducted at this year’s National Convention in Orlando. Every chef should strive to reach this goal of becoming an AAC member during their career.
Thanks to Executive Chef Tony Haacke and his staff for preparing such an exceptional feast. Frank Dalley, Clubhouse Manager and the entire staff of the Racquet Club performed like the true professionals that they are, treating all guests with special care. Thanks to Tom Bertani, CCM, General Manager and the Board of the Racquet Club for hosting our dinner. Tom’s attention to detail is second to none and his hospitality gives everyone the comfort as if you were a guest in his home.
Kudos to our contributing sponsors, Bob’s Seafood, Companion Bakery, Fox River Dairy, Kern Meat Company, PFG Middendorf, Peter & Susie Von Gontard, Repco, Ronnoco Coffee Company, Sunfarm Produce and Pinnacle Imports. Your continuing generosity is the driving force to all of our success. The evening’s proceeds will be used for Culinary Arts Scholarships and funding of culinary competition.
Congratulations to Chef Storm and Christy!
Thank You Letter from Christy Ford Schlafly
American Academy of Chefs de Cuisine
John Bogacki
Dear Chef John,
The American Academy of Chefs is something I have supported for a long time.
Its mission of education, fellowship, chapter activity, and culinary excellence is something that my family and company have been behind for close to 100 years. I am delighted to be a part.
The St. Louis Chapter, in particular, is exemplary. The fellowship is robust; often it is difficult to determine whose kitchen one is in by the number of chefs present from different foodservice operations. Education is evident at every meeting and in every kitchen. (I have said that the students in this area re very lucky.) The amount of time that our Chapter members invest in future chefs is inspiring. The meetings are a rare combination of informational, instructional, and fun. The support and encouragement that the Academy gives to culinarians in our area to compete and travel, regionally, nationally, and internationally, is something that other cities may want to emulate.
We are truly lucky to be part of a hospitality/culinary community in St. Louis. The award is an honor that I do not take lightly. I understand there are responsibilities that come with induction to the Academy. I will do my best to live up to them. I appreciate and value your support. I admire your leadership in our community. I am truly blessed to receive such and award.
Thank you.
Christy Ford Schlafly
Results from the
2009 Spring Culinary Competition
and Certification
The 2009 Spring Culinary Competition was held at L'Ecole Culinaire on March 21st and 22nd. Competition categories included both Contemporary “K” Series and Cold Food. The results of the competition are as follows:
Silver Medal
Bronze Medal
Brendan Brown
Alex Marley
Justin Keimon
Kameron Burrack
Michael Palazzola
Mathew Leeper
Michelle Allender
Michelle Maximova
Jeremy Brown
Shawn Hogan
In addition, the following people passed their respective Certification Testing:
Darren Zesch
CEC
Paul Frintrup
CCC
Sean Colvin
CCC
Jeremy White
CSC
Brian Horton
CSC
Trevor Plager
CSC
Joseph Hill
CSC
Ryan Buettner
CSC
Congratulations to all the medal winners and all the certification takers. Chefs de Cuisine would also like to thank L’ Ecole Culinaire, their staff and students which assisted in this event.
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:
• From downtown St. Louis, take I-44 west to exit No. 266 (Lewis Road).
• Make a right hand turn at the 4-way stop sign and continue 1½ miles to the club, which will be on your right hand side.
Edgewood Children’s Center
"Chef’s Night Out"
Monday, April 27th
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). Please contact Chef Anthony Lyons at 849-9434 or e-mail alyons@sunsetcountryclub.org for additional details.
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.
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.
General Meeting Minutes
Monday, March 16, 2009
PFG Middendorf
Chef Storm called the meeting to order at 5:20 pm
Dan Triska led us in prayer, which was followed by the Pledge of Allegiance.
Chef Storm thanked everyone for coming and also thanked Mr. Bob McGuigan, President, PFG Middendorf for his hospitality and for allowing us to be here. Mr. McGuigan thanked all those for coming. He also offered the room to anyone who would like to use it for a future event. Feel free to call him to set something up.
A quorum was not reached so this was an informational meeting.
Chef Storm thanked Brian Hardy, Joe Mueller, members of the Jr. Hot Food Team, as well as the Junior Board for the certification/competition educational portion of the meeting.
Swearing in of new officer and new members
• Chef Storm swore in new officer Joe Mueller as Secretary.
• Chef Storm also swore in three new members: Darren Zesch, Tom Balk, and John Womick (all from L’Ecole Culinaire).
• Chef Storm also announced L’Ecole Culinaire has signed up 21 of their chef instructors.
Chair reports
Certification/ Competition – Brian Hardy reported the Spring Culinary Salon will be held on March 21-22, 2009 at L’ Ecole Culinaire. Chef Brian thanked L’Ecole Culinaire for all their hospitality and cooperation with the help of putting this event on. Schedule for testing and competition will be distributed to individual competitors, and the competition schedule will be posted on the website. Anyone with questions please feel free to contact Chef Brian.
Chef Brian also reported on the chapter achievement award he accepted on behalf of the St. Louis Chefs de Cuisine at the Central Regional Conference. Our chapter was one of six chapters at the central regional conference to receive the award.
Programs – Charlie Rossi was unable to attend but is currently working on programs for future meetings. Chef Storm announced the next meeting will be a dinner meeting at The Gatesworth, with a meet and greet for anyone interested in apprenticeship prior to the meeting. Exact times will be posted on the website in the near future.
Junior Team / Membership – Chef Tony Haacke presented silver medals and certificates to the Hot Food Team for their performance at the Michigan Scrimmage at School Craft College on January 15 and 16. Tony also reported on the success of the hot food team at the central regional conference with their silver medal and 3rd place overall. Congratulations and thanks to them on a job well done.
Tony is currently working on associate dues and processing the applications for all of the new members from L'Ecole Culinaire.
Chef Storm announced the ACF has temporarily lowered the initiation dues for junior members to $55. Applications for the reduced rate for new Jr. Members can be found on the inside cover of Sizzle Magazine. Chef Tony suggested to anyone looking to sign up, the best way is to go through the national website and join as a St. Louis member. Anyone with questions on membership or junior team please feel free to contact Chef Tony. Information on junior hot foods team try-outs will be posted on the website in the near future.
Educational Foundation – Chef John Bogacki was unable to attend the meeting.
Chef Tony Haacke reported on the AAC dinner which was held at The Racquet Club East and hosted by Chef Tony and General Manager Tom Bertani. It was a good night with 126 people in attendance. Tony mentioned he invited a few local chefs and junior members to help with the six course meal. He thanked them and thanked the Academy for the opportunity to do the dinner. “It was a huge honor”. Chef Storm thanked Tony for hosting the dinner and commented on how great the evening was.
Apprenticeship – Brian Durbin was unable to attend. Chef Storm reported that Brian is working on recertification of the apprenticeship program, and is working closely with Forest Park Community College to coincide with their accreditation through the ACF.
Knowledge Bowl –Vicki Davenport and Joe Mueller, coaches of the Knowledge Bowl Team, congratulated the team on their first place gold medal win at the Central Regional Conference. The coaches introduced the team (Jeremy Brown, Amanda Losh, Richard Mueller, Meredith Frank, and Captain Erin Hoffman) for a well deserved round of applause.
Vicki reported on the recent success of the Knowledge Bowl Teams, this being the 4th Central Regional win in a row, with 16 different students competing on those teams. Chef Storm thanked the team and coaches for their hard work and dedication. Congratulations to them and good luck at Nationals in July.
Newsletter/Web-site – Mark Williams was unable to attend the meeting. Submissions to the newsletter are due the last Monday of every month.
Sergeant-at-Arms- Mike Lamping ~ No report
Junior Chefs – Brian Horton ~ The juniors are currently looking for volunteers for the Sebastian Murabito Golf Tournament as well as the April dinner meeting at The Gatesworth. Please contact Brian Horton or anyone on the junior board to volunteer for upcoming events.
Associates – Chad Lombardo wanted to report “The associates are happy and proud to be a part of this organization.” Thanks Chad. We are happy to have you all as a part of our organization, and appreciate all you do for us. Thank you.
Golf Tournament - Rich Larose reported that this year’s annual golf tournament will now be named the Sebastian Murabito Golf Tournament, in memory of a great friend of the organization. There will also be a scholarship awarded at the tournament in his honor. The tournament will be on June 1 at Pevely Farms Golf Club. We are hoping to sell out this tournament, and to help raise as much funds as possible for the organization and the scholarship. The juniors will be preparing the food. Breakfast will be served prior to tee off, which is at 9 a.m. Lunch will be served on the course (at the turn) and a dinner of heavy hors d’oeuvres will be served with the awards ceremony to follow. There are currently 21 teams committed, and we are looking for 30 teams total.
Please make your arrangements to participate in this great event.
Senior Membership - Chef Storm thanked Chef Verdonkschot for coming. Chef Verdonkschot reported how happy he was to be at the meeting and how good it was to see everyone. He has recently spent some time in the hospital and wanted to thank all those that sent him well wishes. Chef was sorry to hear he missed the AAC dinner, but was glad it was such a big success. He would like to stay informed with the St. Louis Chefs de Cuisine and will anxiously await the arrival of his newsletter. Chef Verdonkschot had his son-in-law with him, to help him around and as he said, “To keep him in line.” Chef had a couple of jokes for us all, and held the floor with a stand up routine for a few minutes…sorry for those of you that missed it. It was a real treat to see Chef Verdonkschot back to his old self.
Senior Membership - Reed Miller ~ Chef Reed reported on the World Association of Chefs Societies convention to be held in Santiago Chile in January. It is the best networking of chefs throughout the world. Chef Reed highly recommends making every attempt to attend.
More information is available on the website www.wacs2010.com
Treasurer – Casey Schiller reported the organization is in good financial status, with the help of the recent receipt of the purveyor dues. Casey asked everyone to help support one of our biggest fundraisers…the golf tournament. Also please help support the Chefs Wine Country BBQ, scheduled for September 20th this year.
Secretary- Joe Mueller ~ Minutes from the last meeting are available on the website.
President’s Report
The Central Regional Conference was very good. Once again, congratulations to the Knowledge Bowl Team and all those that represented our chapter, including the Hot Food Team’s third place silver medal finish, Chef Paul Kampf’s runner-up finish as Regional Chef of the year (one good knee and all), Chef Rob Hertel’s nomination for Regional Educator of the Year, and recognition to the chapter for the Chapter Achievement Award. Thanks to all who participated and supported. Good Job. Chef Storm reported on the regional chapter meeting held at the conference, and the ACF’s decision to try to standardize the certification testing and take the judge’s subjectivity out of it as much as possible.
Chef Storm is currently working with Chef Dan Pliska to arrange an All Missouri Chapter Conference on September 13 and 14 at the University Club in Columbia, Missouri. The conference will have a Latin cuisine theme, and include seminars and demos along with guest speakers. The September monthly meeting will most likely be postponed for that month.
Check the website for more information as it becomes available.
Brian Durbin has been in touch with Chef Storm about a farmers market in the Clarkson and Clayton area (Straub’s parking lot). They are currently looking for Chefs who might be interested in participating, if you have any interest please contact Brian Durbin for more information.
Chef Anthony Lyons and Sunset Country Club will be hosting the annual Chef’s Night Out to benefit Edgewood Children’s Home on April 27. They are currently in need of both chefs and attendees. Anyone interested in participating or attending this worthwhile event please contact Chef Anthony at Sunset Country Club.
Once again the April chef’s dinner meeting will be at The Gatesworth on April 20.
The general meeting will begin at 5pm and cocktails and dinner to follow.
We look forward to seeing you all there.
Tom Maertz from PFG thanked everyone for coming and invited everyone to stay for food and drink following the meeting.
The Missouri ACF chapters are planning a Missouri regional conference, to be held in Columbia MO on September 13 & 14, 2009.
The last such conference was held in 1991 at the Lake of the Ozarks. It was a success and cost the organization very little. This will be a good opportunity to learn one-on-one from other chapters in a smaller, more intimate setting.
Chef Dan Pliska, at the Columbia University Club, is hosting this event and facilitating the needs of the conference. He and Chef Storm are working on the details. In addition to the Columbia and St. Louis ACF chapters, the Springfield, Kansas City, and Lake of the Ozark chapters will be invited.
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 This e-mail address is being protected from spam bots, you need JavaScript enabled to view it.
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
Junior Chefs Meeting Minutes
Monday, March 16, 2009
PFG Middendorf
Meeting opened at 3:45pm by Brian Horton
In attendance: Brian Horton, Jeremy Brown, Michelle Allender, Meredith Frank, Erin Hoffmann, Richard Mueller, Elizabeth Schwister, Amanda Losh, Goeff Wilson, Brian Abernathy, Tracy Roberts, David Duty, Chalmes Glasper, Angela Webster, Megan Kidwell, Renee Chapmon, Brandon Burns, Jeremy White, Kendra Couch, Rachel Leibovich, Ethan Walter, Robert Soncasie, Shaun Marks, Matt Wright, Charles Votava, Geoff Kohl
Congratulations to everyone who participated in competitions at the Central Regional Conference. The Knowledge Bowl team won and will be competing at the National Conference, go team! The Hot Food team came in 3rd Place Silver, good job team we know you did your best!
Spring Salon
Just a reminder, this weekend is the Spring Culinary Salon at L’Ecole Culinaire. Saturday is for certification testing and Sunday is the Single Chef competition. Good luck to all those participating.
Golf Tournament
The 1st annual Chefs de Cuisine Sebastian Murabito Memorial Golf Tournament (formerly the Bon Appe-tee Tournament) will be June 1st at Pevely Farms Golf Club. This event is to raise money for scholarships. The juniors are in charge of the food for the event, this means we will be in need of volunteers. If you are in interested please email Michelle Allender at michelle_allender@yahoo.com, also if you have any ideas for menu items (breakfast, lunch, and heavy hors d’ourves) please email, too.
April Meeting
The next meeting will be April 20th at The Gatesworth at One McKnight Place. This is exciting for all involved because this will be the first meal coming out of The Gatesworth’s new restaurant in their new West Wing. Make sure to add this to your calendar.
Float Trip
The Junior Board is working on arranging a float trip for the juniors to give us a day out of chef’s whites and a chance to get to know each other better. It is looking like it will be in either July or August. As more details are worked out we will let everyone know.
Competition
Attention: The South County Chamber announces 2nd annual Top Chef/Jr. Chef Contest and Sampling Event on March 29th, 2009. There is more information on the Chefs de Cuisine website, www.stlchefs.org.
Meeting was closed at 3:50pm by Brian Horton.
The board would also like to say thank you to all of the L’Ecole Culinaire students who came to the March meeting. It was very nice to meet all of you and hope that all of you join the organization and enjoy in all the fun. Thank you to all the juniors who made it out to the last meeting, it was great to see everyone again. Good luck to everyone competition at the Spring Salon on March 21-22. We’re rooting for everyone.
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
Steven Becker Fine Dining