I hope this finds everyone enjoying their summer. The National convention is fast approaching and our Knowledge Bowl Team is once again competing for the National title under the direction of Vicky Davenport. Good Luck Team! I am sure you will make us all proud! We have a new president of the ACF, Michael Ty. I am confident Chef Ty will make a great president.
The All-Star game is fast approaching and Casey Shiller has done a phenomenal job organizing the volunteers. If you are able to work, please contact him at 636-578-8282 or by email at cshiller@forestparkcc.com. This event will help the St Louis Chefs de Cuisine raise funds to cover the expenses of the Knowledge Bowl Team at Nationals. If you have any free time, we could use your support.
Our last meeting was very educational with Glazers providing the wine and Sysco doing an excellent job with the food for the food and wine pairings. Thanks so much to all of those who put so much time and effort into its success. Our next meeting will be at St Albans Country Club with Chef Michael Herr on July 20th. It will be a BBQ at the pool for a dinner meeting. The meeting will start at 5pm and dinner and cocktails will be immediately following. The cost is $50 for members and guests and $25 for junior members. Looking forward to seeing you there!
Mark your calendars for August 16th. That is the day of the Purveyor Picnic. We will be doing the same thing as last year at the Cardinals game. Food and beverages for two hours will be included with your ticket. We have about 120 tickets total and 70 will be sent to purveyors leaving 50 for members. More details will be coming soon regarding purchasing the tickets.
Enjoy the rest of July and I look forward to seeing you on the 20th at St Albans!
Chef Chris Desens was asked by Chef Storm to head up an ad hoc Chef of the Year committee with the following goals in mind:
• To establish a more consistent format and criteria for selecting the chapter's Chef of the Year
• Annually, re-establish a Chef of the Year Committee, consisting of the current board and the existing Chef of the Year
• Standardize the entire process for improved credibility/marketability
• Become current with and work parallel with national ACF guidelines for Chef of the Year
• Establish a budget and insure that it is adhered to from year to year
• Standardize the execution of the Chef of the Year dinner
Two meetings were held with the following chefs: Aidan Murphy, Kevin Storm, Reed Miller, John Bogacki, and Susie Hurley (all past chefs of the year).
The following suggestion was taken to the board as a proposal:
• To have the Chef of the Year Committee nominate THREE candidates at their yearly June meeting. Those three candidates would go on a ballot to the membership, who would then vote for and select TWO of them.
• The two top voting recipients would then be announced in August and COOK at our yearly chapter fall competition in a TWO CHEF Culinary Challenge using a 'K' Competition format. Two OUT-OF-TOWN judges would determine the winner, thus determining our chapter's ACF Chef de Cuisine Chef of the Year.
The above proposal was voted upon by the board and passed unanimously. This new format is being adopted immediately for this years Chef of the Year selection. The Junior Chef of the Year will also take on a similar format.
This new format keeps COOKING at the forefront of our organization. It demonstrates that not only is chapter leadership and participation vital, so too is cooking and putting yourself in position to demonstrate your skills as well.
Ballots will be mailed to you very soon. Results of the Chefs of the Year voting will be announced to you in August, so that the two winning chefs will have plenty of time to prepare for their culinary challenge in October!
We look forward to another great Chef of the Year Dinner Gala on Sunday, November 8 at Ameristar Casino to celebrate this year’s Chef of the Year.
Aldred Hellmich, of Laclede Gas, sent us the following note:
At a recent Restaurant Association Board Meeting, I learned of some tax breaks for small business which might help members contemplating purchasing new equipment still in 2009. Basically, there’s special bonus depreciation (50%) and increased limits to $250,000 on section 179 deductions.
Apparently this is all part of the American Recovery and Reinvestment Act, which happened in February. Some provisions expire at the end of 2009.
Perhaps most Chef members’ CPAs already have conveyed this information to them, but if not, they should contact their accountants or the IRS web site for further information.
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 the other one is on July 14th for the actual All-Star 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. Chefs de Cuisine has had many opportunities to shine and do great things for our community and help others. Now we have an opportunity for us to continue to help others and to help us raise money for our association.
Chef Storm is calling on all members that have some free time to do what they can to help! This will be a big job. The more people we have helping, the better. Chef Storm has asked Casey Shiller to help organize the chefs for this event, and to work with the culinary schools and Jr. Chefs in order to get them to participate. What a great opportunity to learn and network with people! What a great time to show everyone what we can do!
Volunteer Sign-Up Sheet
Please fill out the attached form, and email or fax it back to Casey Shiller BEFORE JULY 1. There will be an orientation at the Bowling Hall of Fame on Monday July 6 from 6pm-10pm. It is strongly encouraged you attend orientation.
The following are the dates and shifts that are available for sign ups:
PREP SHIFTS – High Level of Culinary Experience Required
Prep Shift #1 Thursday July 9 9 am - 5 pm
Prep Shift #2 Friday July 10 8 am - 4 pm
Prep Shift #3 Friday July 10 2 pm - 10 pm
Prep Shift #4 Saturday July 11 8 am - 4 pm
Prep Shift #5 Saturday July 11 2 pm - 10 pm
Prep Shift #6 Sunday July 12 8 am - 4 pm
Prep Shift #7 Sunday July 12 2 pm - 10 pm
Prep Shift #8 Monday July 13 9 am - 5 pm
Prep Shift #9 Tuesday July 14 5 am - 1 pm
EVENT SHIFTS – Moderate Level of Culinary Experience Required
Event Shift #1 Monday July 13 7 pm - 3 am
Event Shift #2 Tuesday July 14 11 am - 7 pm
If there is anyone you would like involved, feel free to forward this on. Thanks in advance for all of your support!
Casey Shiller
Coordinator of Baking and Pastry Arts
St. Louis Community College Forest Park
5600 Oakland Avenue
St. Louis, MO 63110
(314) 644-9069
cshiller@stlcc.edu
Please contact Chef Casey Shiller at cshiller@stlcc.edu for further details.
The 2009 ACF National Convention offers MORE professional development, MORE education and MORE fun...
The event will provide professionals with world-class culinary education, championship-level competitions, professional networking, live entertainment and fabulous dining!
Featured presentations include:
Refined American Cuisine - keynote presentation by Patrick O'Connell, renowned chef proprietor of The Inn at Little Washington
Contemporary Latin Favorites with chef/restaurateur and media personality Lorena Garcia, sponsored by SPLENDA®
Deconstructing the Classics with Stephanie Izard, Top Chef Season 4 winner
Healthy Decadence for Kids of All Ages by Devin Alexander, best-selling author, chef and host of FitTV's "Healthy Decadence", sponsored by the Chef and Child Foundation
Food & Fun in the Florida Sun - 70,000 square feet of exhibitor displays; the excitement of ACF's National Championship culinary competitions, and the ACF Culinary Career Expo presented by Chartwells.
Visit the convention webpage to learn MORE about the ACF National Convention.
Please call toll free 1-800-624-9458 for MORE information
Discount Deadlines Approaching
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.
ACF - Missouri Conference
As Chef Storm has previously announced, Chefs de Cuisine will be joining the other Missouri ACF Chapters in a statewide conference in Columbia, MO on September 13th and 14th. While many details remain to be worked out, here are the highlights as we know them at this moment:
SCHEDULE OF EVENTS
Sunday, September 13
9:00 am - 12:00 pm
Registration Open
10:00 am - 11:30 am
General Session
11:45 am - 12:45 am
Lunch Buffet by University Club
1:00 pm - 3:00 pm
Coffee, Chocolate, & Desserts
Patrick Peeters, Belgium Pastry Chef, technical advisor to the Barry Callebaut Chocolate Academy
Bryon Grant, University Club Pastry Chef
Casey Schiller, Forest Park Culinary School Pastry Instructor
1:00 pm - 3:30 pm
Building Latin Flavor BBQ
Russ Muehlberger CEC, Division Chef US Foodservice
Karen Putnam CEC, Executive Chef St. Joseph Hospital
Eric Case, Owner of the Herb Company
Sponsored by ACF Kansas City Chapter
5:00 pm - 9:30 pm
Multi-Course Dinner with Guest Chefs
8:30 pm 11:30 pm
Latin Food Fiesta with Dancing, Tapas, and more...
Dennis Baum, CEC, President ACF Central Missouri Chapter, Executive Chef Capital Plaza Hotel
Monday, September 14
9:30 am – 11:00 am
Competition and Certification Workshop
Chef Kevin Storm CEC, President ACF St. Louis Chapter,
Chef Chris Desens CEC, Executive Chef Racquet Club Ladue,
Chef Paul Kampf CEC, Executive Chef St. Louis Country Club
Sponsored by ACF St. Louis Chapter
9:30 am – 11:00 am
Farm To Table - Cooking With Local Foods
Jonathan Justus, Chef Owner Justus Drugstore, Smithville, MO
9:30 am – 11:00 am
Club Chef's Roundtable
Moderator Dave Meyers, Master Club Advisors
Cold Food Buffet Demo by Chef Daniel Pliska CEC, Executive
Chef & Host The University Club and Catering of MU
11:30 am – 12:30 pm
Lunch Buffet by University Club
1:00pm – 3:00 pm
South American Wines, Chilies, Moles, & Salsas
Salsa Demo by Chef Chad Issom, President ACF Springfield-Branson Chapter, & Guest Chef Unilever Foods
PACKAGE PRICE - MEALS & SEMINARS $150
Details to be forthcoming.
D'Aun Carrell passed along that she was recently notified that Chefs de Cuisine was awarded the Little Oscar Award. The ACF Chef and Child Foundation periodically recognizes ACF chapters for outstanding work in the field of nutritional education with children. Four chapters were recognized:
* Northeast - Great Bay
* Western - Seattle
* Central - St. Louis
* Southeast - Middle Tennessee
Congratulations to our Chapter and to D'Aun Carrell, who works so hard in this field!
General Meeting Minutes
Monday, June 15, 2009
Sysco
Educational Meeting started at 4:20pm and was a Food and Wine pairing sponsored by Sysco and Glazer’s Midwest Missouri.
Chef Storm called the General Meeting to order at 5:40 pm.
The meeting was opened with a prayer, followed by The Pledge of Allegiance.
Chef Storm thanked everyone for coming, as well as Sysco and Glazer’s for their hospitality in hosting, and for leading the educational segment of the meeting.
Chef Storm welcomed our professional guest, Phillipe, from Supreme Cuisines
A quorum was not reached so this meeting was for informational purposes only.
There were no corrections needed to the May meeting minutes.
Reports
Brian Hardy, Vice President – Chef Storm spoke on his behalf. There will be a competition October 18 – 19 in conjunction with the MRA Innovation Show. For that reason the October Meeting will be moved 1 week earlier, to October 12, tentatively scheduled for a dinner meeting at Westwood Country Club.
Tony Haacke, Junior Hot Foods Team – Josh Motter (team member) talked on behalf of the Junior Hot Food Team. Try-outs have been held and a team is formed. The team has been practicing for the past two weeks. Josh introduced the team members in attendance, thanked the organization for the support and the opportunity for the team to represent the chapter.
John Bogacki, Education Foundation – Chef Storm spoke on his behalf. The Golf Tournament on June 1st had a good turn out and was a successful fund raiser for the chapter. It was announced at the tournament that a $2,000 education grant will be awarded to an active chef member. Chef John is working on the details of the grant and there will be additional information on this in the near future.
Brian Durbin, Apprenticeship – Chef Storm reported we had our apprenticeship meeting with the ACF and everything went well.
Vicki Davenport, Knowledge Bowl – Jeremy Brown (team member) spoke on behalf of the Knowledge Bowl Team. They are working hard to prepare for Nationals in Florida this July, everything is going well. Chef Storm wished the team Good Luck!
Paul Kampff, Culinary Arts – No report
Mark Williams, Newsletter - No report
Mike Lamping, Sergeant at Arms – No report
D’Aun Carrell, Chef and Child – No report
Chris Desens, Chairman of the Board – No report
Brian Horton, Junior President – The juniors thanked those that helped sponsor the golf tournament including Sysco Foodservice, Bob’s Seafood, Companion Bakery, Ronnoco Coffee, and Kuna Foodservice. They also thanked those that helped support the juniors with the tournament including Bellerive Country Club, The Gatesworth, Forest Park Community College, Chef Storm, Chef Brian, Chef Hertel, Chef Rossi, and all the junior volunteers, without them the event would not have been a success.
Chad Lombardo/Rich Larose, Associate Membership – No report
Chef Verdonkschot, Senior Chef Representative – Reported Ollie Sommer was in the hospital due to his diabetes, also spoke with Brother Leo who is praying for all of us.
Chef Verdonkschot announced the Golden Toque will be meeting next week in Michigan
Madonna Bogacki, Chapter Coordinator – No report
Casey Shiller, Treasurer – Things are looking good on the treasury side of the organization. Our next big expense will be the National Convention., with the support of our president and knowledge bowl team as needed. The Golf Tournament was a great success, with a net of approximately $9,000 to $11,000 in funds raised. The final total is still to be determined as bills are still coming in. The chapter has donated $2,000 for the Sebastian Murabito Education Scholarship, to be awarded to an active chef for use in continuing education. Overall the chapter is looking fiscally strong.
Joe Mueller, Secretary – No report
President's Report – Kevin Storm
• The National Convention is in Orlando in July. Good Luck to the Knowledge Bowl Team who will be competing for the national championship, I know you will do us proud.
• The Golf Tournament was a huge success and thanks to all who made this happen, especially Rich Larose and the junior chefs.
• Chef of the Year Dinner will be at Ameristar on Nov. 8. The chef of the year nomination meeting will be in the very near future.
• Kevin Taylor competed last week in Scottsdale AZ, for the national Young Commis, still waiting to hear results of the competition.
• The MLB All – Star game is going to be in St. Louis this year. Jeremy Mitchell, the chef at the stadium, has asked our Chefs organization for volunteers, in turn they will donate money to our organization for the volunteered hours worked. The events will be July 13 – 14, yet volunteers will also be needed throughout the week for prep. There are two buffets scheduled for 4000 people each, with 6 different dining areas and multiple kitchens constructed on site. Looking for as many volunteers as possible from Thursday through Tuesday, with upwards of approximately 40 volunteers needed on Monday and Tuesday. All levels of experience are welcome. If you are interested, please contact Casey Shiller at cshiller@stlcc.edu. The hours worked will count as community service hours and can be used towards certification. Please support your organization and gain a great opportunity by participating in this event.
• Mr. Barr, President of Sysco thanked everyone for coming, and thanked the chapter for the opportunity to host the meeting.
• Purveyor’s Appreciation Day at the Cardinals game is tentatively scheduled for Sunday August 16th, additional information will be soon to follow.
Upcoming Events
• St. Alban’s Country Club will host the next dinner meeting on July 20th, with a BBQ by the Pool theme.
• There will be no meeting in August due to the Purveyor Appreciation Day.
• The September meeting will be the All Missouri Chapter Conference in Columbia, MO. hosted by Dan Pliska at the University Club on September 13th and 14th. Additional details on this event will follow as they become available.
• The Wine Country BBQ will be Sun. September 27. Looking to have 35 chef stations, and are expecting approximately 500-600 people at this event. This is an open invitation and chef participators do not need to be members of the Chefs de Cuisine Organization. Volunteers will also be needed for set up, break down, and everything in between. Anyone interested please contact Casey Shiller.
• The chapter sends its condolences to Chef Rob Hertel and his family for the recent passing of his mother.
Old Business – none
New Business – none
The meeting was adjourned by Chef Storm at 6:04 pm.
Respectfully submitted by
Joe Mueller CEC
Secretary
The Junior Board would like to thank all of those who volunteered for the Golf Tournament. We appreciate all the hard work that everyone who volunteered put in. The whole day was a big success and we couldn’t have done it without all of you. Thanks to you all!
The All-Star Game is coming to St. Louis this July. There will be many opportunities to help out, so email Chef Casey Shiller at cshiller@stlcc.edu if you are interested in volunteering.
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