The St Louis Chefs de Cuisine has been asked by Sports Services of America to organize and help run two parties for the up coming MLB All-Star game to be held in St. Louis. One party is on July 13th during the Home Run Derby and one is on July 14th for the actual game. We are asking for volunteers to work these events and in return for our work Sports Services will make a donation to the Chefs de Cuisine. Since I have been involved with this great organization, we have had many opportunities to shine and do great this for our community and help others. Now we have an opportunity in front of us that we will use to help us help others and also help us raise money for our association. I am calling on all members that have some free time to do what they can to help! As you know this is a big job and the more we have helping the better. I have asked Casey Shiller to help organize the chefs for this event and using all the schools and Jr. Chefs to participate. What a great opportunity to learn and network with people. What a great time to show everyone what we can do!
At our last meeting, held at Forest Park Community College, Ronnoco Coffee and Charles Dubuque did a great job with educating us on coffee. It was a pleasure to meet their head coffee buyer, Robert. Thank you Ronnoco! Also, I would like to thank Forest Park CC, Rob Hertel and Casey Schiller for always being so willing to allow us to use the facilities for our meetings. Our next meeting is at Sysco Foodservice St. Louis and is a food and wine pairing put on by Glazers. Hope to see you there!
National Convention is next month and if you are not signed up yet, it’s not too late! It starts July 11th and runs through the 14th. I will be there through the 12th and then headed back to help the association with the All-Star game commitments. I hope to see you often the next six weeks!
The educational meeting will be a menu planning and wine tasting put on by Glazers & Sysco Foodservice.
• Junior Chefs meeting begins at 3:30 pm
• Educational meeting begins at 4:00 pm
• General meeting will be at 5:00 pm
Meeting cost is $5.00 for Members, Guests, and Student Culinarians.
For Reservations, please call the Chef ’s Hotline at
314.846.9932
or via the website at http://www.stlchefs.org
Directions to SYSCO (from St. Louis County):
• Take I-270 to northwest STL county (north of I-70 and west of I-170)
• Take exit 22A-B to merge onto MO 370 West and drive 7.5 miles
• Take Exit 5 and turn Right onto Elm/New Town Blvd. Drive about 1/2 mile
• Turn Right onto Mueller Rd
Save These Dates:
July 13 and 14
MLB All-Star Parties
Contact Chef Casey Shiller for details
Monday, July 20, 2009
July Chapter Meeting
location to be determined
August 16 or 23
Purveyors Appreciation Day
date and location to be determined
September 13 & 14
ACF Missouri Regional Conference
Columbia, MO
September 20, 2009
Chef's Wine Country BBQ
Mt. Pleasant Winery
5634 High Street
Augusta, MO 63332
November 8
2009 Chef of the Year
Award Gala and Dance
Ameristar Hotel Casino
St. Charles Riverfront
One Ameristar Boulevard
St Charles, MO 63301-0720
636.949.7777
Convention Registration Discount - Deadline July 5
Register Online! and save $100 off the Regular and Onsite cost of a full registration
Marriott Room Rate Discount - Deadline June 16
Reserve your room today and enjoy exceptional resort accommodations, state of the art meetings space and the convenience that comes with staying onsite. Make your reservations online, or call the Marriott directly at (800) 380-7931 for the group rate of $149 per night.
Schedule Highlights
Friday July 10
Regional Forums; Welcome Reception; Academy Dinner
Saturday July 11
Seminars and Culinary Demos; Certification: What's Down the Line for 2009? Chef Pro Lunch; General Session; IceBreaker Reception
Sunday July 12
Seminars and Culinary Demos; Career Development - Nutrition; Chapter Leadership; Trade Show; National Competitions; Sunset Carnivale
Monday July 13
Seminars and Culinary Demos; Board of Governors Meeting; Career Development – Sanitation Trade Show; Knowledge Bowl; Student Team competition; USA’s Chef of the Year competition and reception
Tuesday July 14
Skills for Culinarians Day sponsored by Le Cordon Bleu Schools North America and Vita-Mix; Chef Edward Leonard Student Forum, sponsored by Johnson & Wales; Career Development – Management; President’s Grand Ball
Patrick O’Connell - Chef Proprietor, The Inn at Little Washington
Devin Alexander – New York Times Best-selling Author and professional chef of NBC’s “Biggest Loser” fame
Lorena Garcia – author, restaurateur, and television personality; chef/owner of Element’s in Miami’s Art District
Stephanie Izard – winner of Top Chef Season 4
Michel Escoffier – Great Grandson of culinary icon Auguste Escoffier
Noreen Kinney – pioneer of New Irish Cuisine
ACF Certified Master Chefs Brad Barnes, Steve Jilleba, John Kinsella, Edward Leonard, Fritz Sonnenschmidt, and Peter Timmins
IceBreaker Blues – Saturday July 11
Shake your tail feathers with a special concert starring the Bad Boys of Blues – Jake & Elwood Blues! With a 9 piece band and “special guests”, this year's Icebreaker Reception will have you singing, dancing and laughing until you’re Blues in the face.
Sunset Carnivale – Sunday July 12
The convention heats up when the sun goes down! Join ACF National President John Kinsella poolside for this ultra cool, ultra casual family fun affair.
USA’s Chef of the Year Competition and Reception – Monday July 13
Grab a front row seat for one of the hottest competitions around as the four ACF Regional Chef of the Year winners go toque-to-toque for the right to be called the 2009 USA Chef of the Year. Your Emcee will provide running commentary, interviews with judges and competitors past and present. Meet the participants and celebrate their success during Competition Happy Hour.
Visit the convention webpage
to learn MORE about the ACF National Convention.
Aldred Hellmich attended the North American Association of Food Equipment Manufacturers (NAFEM) 2009 trade show in Orlando in February. She walked the aisles, talked with equipment representatives, and took copious notes. She is generously sharing the highlights from her notes with us. Thanks Aldred!!
• Alto-Shaam, Inc. – There is not yet an Energy Star standard for large 75 lb. fryers. Smoker option (for hot or cold smoking) is available for their brand gas combi oven/steamers, also a grilling option consisting of a grate to “mark stripes.”
• American Range Corporation – New item is a half size gas convection oven.
• Anets – New item at NAFEM was zoned griddle chambers, each with a U-shaped burner. Their charbroiler offers a fish grate to support this more delicate menu item.
• APW Wyott – NAFEM showcased their new heavy duty line. Charbroilers operate at 40,000 Btu/foot and griddles at 33,000/foot. Their 33,000 Btu open burner has a “simmer plate” to cover some ports for less heat.
• Blakeslee – Local dealer should offer end-user a lease plan for their brand of gas dishwasher; there is not a national manufacturer’s plan.
• Commercial Pro International – Currently all electric, gas equipment should become available summer 2009: charbroiler, griddle, hot plate, etc. Manufacturer assembles European parts in China. Headquarters and warehouse are in Tennessee. Warranty is 1 year on all items. Representative at booth informed me of proposed Btus: 40,000 Btu every 15 inches of charbroiler, 20,000 Btu every 15 inches of griddle and 22,000 Btu per open burner of hot plate.
• Comstock-Castle – Range top designed to accommodate stock pots has 4 burners (each 40,000 Btu). Manufacturer offered a salamander as part of their line 15 years ago, discontinued it and now is reintroducing it.
• Doughpro – NAFEM exhibit showcased a 2 burner charbroiler in their pizza oven, which rolls out so that operator has advantage of simultaneously baking and grilling.
• Eloma – This German brand of combi oven/steamer is available in 2 types of control systems and sizes utilizing from 41,000 to 239,000 Btu. Representative demonstrated ease of cleaning glass, as inner part of door swings open to clean that side.
• Fagor – NAFEM booth representative revealed gas cooking equipment should be available late autumn 2009.
• Gold Medal Products Company – Manufacturer offers natural gas fryers and popcorn poppers.
• Jackson, Inc. & Champion Industries – Jackson representative affirmed their gas model of Tempstar dishwasher is Energy Star, and likewise Champion indicated 2 models of their gas dishwashers to be Energy Star.
• Market Forge Industries, Inc. – Besides their own steamers, company just bought the Stellar brand. Unit being spotlighted at NAFEM was a 200,000 Btu convection steamer/kettle combination capable of also running another 40 gallon kettle, if desired. EcoTech Plus consists of twin gas Energy Star steamers.
• Marsal And Sons, Inc. – Manufacturer has positioned 34 lb. of extra stone mass along top of oven which will store and retain heat to lower gas consumption; “Verde” option for their SD pizza deck oven was to be available January 2009. Marsal also offers a Slice Oven only 24 inches deep.
• Middleby Marshall – “WOW” oven won Blue Flame Award and purportedly achieves 30% savings on energy bill as when equipment detects no product for 1 minute through sort of an eye like garage door opener, it reduces to a “slight sleep mode” which only requires 1 minute reheat to temperature. If no product enters equipment for 10 minutes, it further “deep sleeps” requiring, however, only 5 minutes reheat.
• Moffat – Introductions were slated for 2009 NRA, not NAFEM.
• Pitco Frialator, Inc. – NAFEM was the first time I’d ever seen a “rack fryer.”
• Rational – Manufacturer offers a reversible “pizza stone/grooved grill” for their combi oven/steamers.
• Sodir/Equipex – Exclusively electric in past, manufacturer is starting to produce gas equipment. They now offer a gas crepe maker and planchas/griddle-perhaps by next show a convection oven.
• Southbend – Electronic ignition is standard on their 500 Series ranges but an option on the 400 Series. Infrared 9,500 Btu burner situated in the top of the oven can broil. Steakhouse broiler is topped with a griddle plate to sear fish and chicken.
• Supreme – Gas hot food tables use a 3,500 Btu burner if a dry unit and a 15,000 Btu burner for 2 to 3 compartments or 25,000 Btu burner for 4 or 5 compartment wet bath models.
• Vanguard Technology, Inc. – Manufacturer claims their brand booster heaters have the highest efficiency among gas units.
• Viking – Manufacturer is introducing a commercial line of gas food service equipment. Radiant charbroiler will have 3 cooking heights. Hot top feature boasts 2 burners. Open burners will be 30,000 Btu. Other top configurations include French hot tops and planchas. Cheesemelters and salamanders are designed to look wide open, as manufacturer consulted chefs who complained about dark interiors usually encountered operating these items.
• Vulcan-Hart/Wolf Range – The fan will run and heat stay on in their Kosher convection oven, if door is opened.
• Wood Stone Corporation – Tandoor ovens are available in a variety of shapes: octagonal, round, square, etc. NAFEM introduction was their dual burner stone hearth oven designed specifically for preparation of duck. They are considering building a second, larger size.
General Meeting Minutes
Monday, May 18, 2009
Forest Park Community College
The invocation was led by Dan Triska, which was followed by the Pledge of Allegiance.
Chef Storm called the meeting to order at 5:27pm
A quorum was not reached so this was an informational meeting.
There were no professional guests in attendance and there were no corrections that needed to be made to the newsletter.
Chef Storm thanked Rob Hertel and Forest Park Community College for their hospitality in hosting the meeting. Chef Storm also thanked Robert Carpenter and Ronnoco Coffee for the educational portion of the meeting.
Chair Reports
Certification / Competition – Brian Hardy
The Fall Salon is scheduled for October 18 and 19, 2009. The salon is tentatively scheduled to coincide with the Missouri Restaurant Association Show. Further information will soon be available in the newsletter and online at the website. Anyone with questions please feel free to contact Chef Brian Hardy.
The next practical certification testing date is in the works, tentatively looking at sometime in August.
Chef Storm announced there is certification practical testing in November in Kansas City.
You can see all the certification and competition dates and locations at acfchefs.org.
Programs/ Continuing Education – Charlie Rossi
Charlie Rossi was unable to attend but is currently working on programs and education for future meetings. Chef Storm announced the next meeting will be a food and wine pairing at Sysco Foodservice in association with Glazers’ spirits and wines.
Junior Team / Membership – Tony Haacke
Chef Tony, along with the junior board and members of the past hot foods team, did an educational seminar at the junior meeting. The seminar demonstrated the skills needed to tryout for the junior team, as well as talked about the time and dedication involved.
Tryouts will be Friday May 29th at 8:00 am at L’ ECole Culinaire.
Please RSVP to Chef Brian Hardy if you plan to tryout, so they can plan for the appropriate amount of juniors.
Educational Foundation - John Bogacki
Chef John reported: Education Foundation Scholarship applications for Fall of 2009 semester are due June 30, 2009. You must write a letter to the education foundation requesting an application, fill out the application, follow all necessary procedures and return the application by June 30th to be considered for the scholarship.
Chef John brought photo albums from the recent Culinary Olympics in Erfurt Germany, to share with the group.
“Hot off the Press” Golden Toque cookbooks available for purchases at only $15.00, anyone interested please see Chef John.
Apprenticeship – Brian Durbin
Chef Storm reported: The recent visit from the ACF concerning the recertification of the apprenticeship program went very well. The ACF representative met with current apprentices Brian Horton and Alex Marley both of The Gatesworth. The ACF was highly impressed with their work as well as The Gatesworth site visit. We should be hearing something in the near future concerning the recertification of our apprenticeship program.
Thanks to them for all their hard work. Keep it up.
Knowledge Bowl – Vicki Davenport
The team is getting ready for the Orlando national competition in July.
The team is putting a call out to anyone who may be interested in sponsoring the team for the National competition. The team would greatly appreciate any help in offsetting travel expenses for the team, as well as volunteer work at the upcoming events supporting the team. Please contact Vicki Davenport if you are able to help in any way. Thank you.
Newsletter/Web-site – Mark Williams
Due to the Memorial holiday on Monday newsletter submissions will be postponed until Tuesday May 26, 2009.
Mark announced, he is always looking for new articles to post in the newsletter, to keep it fresh and interesting. Anyone with relative information they think would be beneficial to the group and would like to share please contact Mark.
Sergeant at Arms - Mike Lamping
~ No report
Junior Chefs – Brian Horton
The juniors are currently looking for volunteers for the Sebastian Murabito Golf Tournament. Please contact Brian Horton or anyone on the junior board to volunteer.
The education seminar at the junior meeting went very well. The demo gave those interested in trying out a good base understanding of what is needed to succeed.
Thanks to Chef Tony for his involvement with this demo.
Chapter Coordinator - Madonna Bogacki
Madonna thanked those that made reservations for this meeting and stressed the importance of making reservations for the meetings. Reservations can be made by phone at the chef’s hotline (314)846-9932 or on the Chefs de Cuisine website.
Please check the calendar on the website to make your plans for upcoming events
Please make your reservations for all meetings so the host site can plan accordingly.
Smiles for Miles campaign have sent condolences from the chapter to the families of recently deceased members of our organization. Anyone who knows a member who may need a “little pick me up” and to know our organization cares about them please contact Madonna.
Golf Tournament - Rich Larose
The tournament will be on June 1 at Pevely Farms Golf Club.
We currently have 26 teams and have room for 2 more teams, if you know anyone interested please have them contact Rich Larose. Lunch will be served on the course, and all meals will be prepared by the junior chefs. Looking forward to another great event.
Treasurer – Casey Schiller
Chef Storm reported, the organization is in good financial status, and thanked the associate members for their continued support.
Secretary - Joe Mueller
Chef Joe thanked the organization for the opportunity to host the dinner meeting at The Gatesworth last month, and also thanked Vicki Davenport for taking the minutes from the meeting in his absence. The minutes from the last meeting are available on the website.
President’s report – Kevin Storm
• The Chef of the Year Dinner will be held at The Ameristar Casino on November 8th. The cost is $125 per person and promises to be a great evening.
• Kevin Taylor will be competing in June for the Young Comis competition in Scottsdale AZ.
• Jeremy Mitchell, the Chef at the Stadium Club, has offered a fundraising opportunity to the chef’s organization during the MLB All-Star Game week. They are looking for volunteers help set up, prep, cook and serve functions for the all star game. They have offered to pay the St. Louis Chefs de Cuisine for the volunteered man-hours worked.
• Chef Storm and the board will be forming a committee to head up this excellent opportunity for our organization. The All-Star Game is July 13th and 14th. Volunteers will be needed from July 9th through the 14th. They are looking for volunteers everyday and will need approximately 36 volunteers on the 13th and 14th.
• Chef John commented on what a great opportunity this is for our organization, and what a great opportunity it is for our membership to support our organization. It is a perfect opportunity to give back to the organization for any support it has ever given you. This is an excellent learning opportunity for everyone in the organization and should be supported by all members. More information will be posted on the website as it becomes available.
• Please make your plans now to get involved with this event.
Upcoming events…
• All Missouri chapter meeting held in Columbia MO. September 13th and 14th. This event will be our September meeting so please make your plans to attend. It is a Latin themed conference with guest speakers, demos, and seminars scheduled. The cost is still to be determined but it should be minimal. It is a good opportunity to network with chefs from our area.
• Next meeting on June 15 at Sysco, in affiliation with Glazers’
• The Chefs de Cuisine Wine Country BBQ is September 20, 2009 at Mount Pleasant Winery.
• Approximately 25 volunteers are needed on September 19th from 10am-3pm as well as on the 20th from 8am-5pm.
• Silent auction donation items will be need as well. Anyone who has donation items for the auction please contact D’Aun Carrell.
• Chef Storm congratulated Chef Steve Jilleba on his recent announcement as the ACF Team USA Manager.
Chef Tony Haacke and Chef Brian Hardy hosted an informational meeting with demonstrations of zesting and supreming an orange, concasse two tomatoes, and breaking down a chicken in preparation of Hot Food Team try-outs which are Friday, May 29th at L’Ecole Culinaire at 8am. If you plan on trying out, please rsvp to Chef Brian Hardy at 314-372-2264 bhardy@thegatesworth.com.
Golf Tournament
The junior members are in charge of the food for this entire event. We will be prepping for the event on both Saturday and Sunday May 30 – 31st at STLCC – Forest Park from 9am – 3pm (both days). We will need volunteers for both days and we will also need volunteers for the day of the event. If you would like to volunteer please contact any of the members of the Junior board, we encourage everyone to volunteer even if it’s only for part of the day.
We had another good turnout for this month’s meeting. We are excited to see how many people are interested in trying out for the Hot Food Team (just remember to RSVP to Chef Brian Hardy). The Golf Tournament on June 1st will be a lot of fun and hope that everyone can volunteer for either the prep days or the day of the event.
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