WOW!!!What a wonderful time had at Mardi Gras!If you weren’t there, you missed some great food, great friends and a great time.I would like to thank Chef Tony Haacke and Chef Joe Mueller for chairing the event and all that assisted them!The new format of a “Dine-Around” went over very well and all enjoyed the event. We raised over $5,000.00 at the silent auction for the Junior Culinary Competition fund and I would like to thank Chef Vicki Davenport and Chef Tom Balk for running the auction with the assistance of the Junior Culinary Teams.
Our February meeting was at PFG Middendorf and featured a seminar by Chef Chris Desens on Competition and Certification Testing.Chef Chris did a wonderful job as the presentation was extremely educational and informative. I would like to thank Tom Maertz, everyone from PFG Middendorf and Rich Larose from Holten Meats for all of their hospitality after the meeting.We enjoyed a tasting of PFG products along with refreshments.It was a nice time to talk and enjoy the camaraderie of this chapter.
As we continue to move forward, Chefs Chris Desens and Anthony Lyons have been busy putting together our annual calendar, keeping the focus on food and education.We will continue to send out e-mails and update the website as dates and events are finalized.There will be a Spring Certification/Competition on March 6th and 7th at L’ Ecole Culinaire.Anyone interested in taking the test or competing in the future should come by and observe the event.
Our next event will be the American Academy of Chefs Dinner at Forest Hills Country Club on March 15, 2010.Invitation have been sent out and reservations are limited to the first 100 guests, so be sure to respond soon.You do not want to miss out on what is sure to me an amazing evening of food, wine and friendship.
I look forward to seeing all of you in the very near future!
Note: There will not be a regular general meeting this month.
The annual
American Academy of Chefs Dinner
Forest Hills Country Club
36 Forest Club Drive
Chesterfield, MO 63005
(From Hwy 40, take the Clarkson/Olive exit and turn south onto Clarkson.
Drive south 3 miles, then turn right on Forest Club Drive.)
Hosted by
Executive Chef Anthony Lyons
Please note: this dinner is being held in place
of the normal monthly March meeting.
Invitations were mailed to all members in late February for the 2010 American Academy of Chefs dinner. Reservations can be made by returning the card included in the invitation. Cost is $125 per person.
Indianapolis Marriott Downtown
350 West Maryland Street
Indianapolis, IN 46225
Announcing the 2010 Regional Conference Registration Rewards for ACF Members
Members in good standing can take advantage of these outstanding regional conference registration discounts.
GOOD DEAL - Member Rewards
ACF members receive a significant discount off the cost of a regular and on-site Full Registration!
$475 for Culinarian, Professional Culinarian and Allied/Associate members
$425 for Seniors, Juniors and Students
Regular and on-site rate for non-members is $575.
BETTER DEAL - Early Registration Rewards
Purchase a FULL REGISTRATION before the Early Registration Deadline and save more:
$375 for Culinarian, Professional Culinarian and Allied/Associate members—a savings of $100!
$325 for Seniors, Juniors and Students—a savings of $100!
BEST DEAL - Rooms and Registration Rewards
Stay a minimum of three nights at the official conference hotel and your savings increase when you purchase a full registration before the Early Registration Deadline. These are our lowest rates ever and are offered only to ACF members in good standing!
$300 for Culinarian, Professional Culinarian and Allied/Associate members—a savings of $175!
$260 for Seniors, Juniors and Students—a savings of $165!
Your ACF Membership is more valuable than ever!
Early Registration Deadline for Central Region Conference
March 1, 2010
Click the box below to visit the conference webpage. Save!
The ACF National Convention & Trade Show is attended by culinarians from all walks who travel across the U.S. to stay current on the latest in food industry trends, witnessing educational seminars and cooking demonstrations by some of the nation’s top culinary talents. Recent presenters have included Patrick O’Connell, Charlie Trotter, Lorena Garcia, Martin Yan, Ann Cooper, John Folse and others.
Chefs de Cuisine
Sebastian Murabito
Memorial
Golf Tournament
is being held
Monday, June 7, 2010
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 on Course
2:00 pm
Heavy Hors d'oeuvres
& Awards
Fellow Golfers, Members and Friends:
This year’s tournament is the 2nd annual 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.
Applications Being Accepted for
Sebastian Murabito Scholarship
Letters of request are now being accepted from active Professional members for continuing education travel grants.
The Sebastian Murabito Scholarship was created in 2009 to help fund continuing education opportunities for our Professional members. The Chefs de Cuisine annual golf tournament, formerly called "Bon Appe-tee Tournament", was renamed last year to the "Sebastian Murabito Memorial Golf Tournament" and funds raised from the tournament fund this scholarship.
This is a great opportunity for an active Professional member to take a specialty course and expand their culinary knowledge.
Letters of application should include information about tuition to the institution, travel and lodging. Remuneration will be after the education is complete or sent directly to the institution of the person’s choice.
Requests should be sent to:
Sebastian Murabito Scholarship
St. Louis Chef de Cuisine Education Foundation
PO Box 510301
St. Louis, Mo. 63151
We plan to award our first grant(s) at this year’s golf tournament, to be held at Pevely Farm’s Golf Club on June 7, 2010.
Chefs Grupe and Storm Advance to Second Tryout for ACF Culinary Team USA
26 Chefs Competed at First Tryout;
15 Advance to Second Tryout
to Vie for Spot on Six-Member Team
Fifteen of 26 chefs have qualified to compete in the second of two culinary competitions to determine who will be selected to represent the United States on ACF Culinary Team USA at the Culinary World Cup in Luxembourg this November and the 2012 International Culinary Art Exhibition (IKA), commonly referred to as the “culinary Olympics,” in Erfurt, Germany.
The first of two tryouts for ACF Culinary Team USA, the official representative team of the United States in major international culinary competition, was held Feb. 19–21 at Elgin Community College, Elgin, Ill., featuring the cold-food segment. After a grueling tryout process in which the 26 chef candidates had 17 hours to prepare, plate and present their dishes according to the guidelines, 15 were awarded medals and will advance to the hot-food segment April 11 at Elgin Community College.
Twenty-eight chefs were eligible to tryout, but two were unable to attend. Three chefs from our local Chefs de Cuisine chapter, Ben Grupe, Tony Haacke, and Kevin Storm, were among the 26 chefs who participated - a wonderful commentary on the quality of our chapter and its commitment to education and professionalism.
“This was the beginning of the journey for Team USA, and I was thrilled with the level of excitement and professionalism from all of the competitors,” said ACF Culinary Team USA Manager Steve Jilleba, CMC, CCE, AAC, corporate executive chef at Unilever Foodsolutions, Lisle, Ill. “After seeing the foods that were displayed, I know that Team USA will have a great cold program in Luxemburg and at the ‘culinary Olympics’ in 2012. Now I am so excited to see what the finalists are going to produce in the hot kitchen in April.”
Gold, silver and bronze medals were awarded based on a points system that represented a standard of: presentation and layout; glazing; composition and harmony of ingredients; correct preparation and craftsmanship; and serving methods and portions. Because competitors compete against a standard and not each other, there can be several competitors in each medal category.
The chefs receiving medals and selected to advance are as follows:
--- Gold ---
Timothy Bucci, CEC, CCE, CHE, Oak Forest, Ill.; associate professor, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter
Ben Grupe, St. Louis; sous chef, St. Louis Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
Adam Heath, CSC, Houston; executive sous chef, River Oaks Country Club, Houston; ACF National Chapter
Joseph Leonardi, CEC, Johnston, R.I.; executive chef, Somerset Club, Boston; ACF Rhode Island Chapter
Timothy Prefontaine, CEC, Fort Worth, Texas; executive chef, The Fort Worth Club, Fort Worth; ACF National Chapter
--- Silver ---
Kevin Storm, CEC, CCA, AAC, Ballwin, Mo.; executive chef, Bellerive Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
--- Bronze ---
Kevin Doherty, CEC, CCA, Brighton, Mass.; regional executive chef, Delaware North Companies, Boston; ACF Epicurean Club of Boston
Eddie Tancredi, Blacklick, Ohio; sous chef, New Albany Country Club, New Albany, Ohio; ACF Columbus Chapter
Congratulations to Chefs Grupe and Storm!
Before being chosen to attend the tryout, chef candidates had to pass a rigorous application review in which their application, résumé, biography, competition experience, work history and other qualifications were evaluated. Each chef had to display a high level of craftsmanship based on solid classical cooking principles and a variety of cooking disciplines incorporating current and modern trends in presentation, technique and taste.
Jilleba, as team manager, oversees the ACF Culinary Team USA program. He is one of only 61 ACF-certified master chefs in the world, and has amassed numerous accolades, awards and competition gold medals. His experience as competitor, manager and judge in both national and international culinary competitions is extensive. He supervised ACF Culinary Youth Team USA at the 2009 Knorr World Culinary Grand Prix, Glasgow, Scotland, where the team won three gold medals and placed first overall with the highest scores in both cold and hot kitchens. Also, under his tutelage, at the 2008 IKA, the youth team earned a gold medal in cold food, improving on the bronze medal in 2004 in the same category, and a silver medal in hot food, resulting in fourth place overall.
Judging for both the cold-food and hot-food segments of the tryouts are the following ACF-approved culinary competition judges: Joachim Buchner, CMC, executive chef, Chevy Chase Club, Chevy Chase, Md.; Charles Carroll, CEC, AAC, executive chef, River Oaks Country Club, Houston; Alex Darvishi, CEC, AAC, executive chef, Houston Country Club, Houston; Patricia Nash, pastry chef, Motor City Casino, Detroit; Gilles Renusson, pastry chef professor, Grand Rapids Community College, Grand Rapids, Mich.; Daniel Scannell, CMC, chef, La Gorce Country Club, Miami Beach, Fla.; and David Turcotte, CEC, AAC, executive chef, U.S. Army, Fort Lee, Va.
ACF Culinary Team USA began competing in international competitions in 1956. The 1960 team captured the first world championship honor, and ACF Culinary Team USA repeated the distinction in 1980, 1984 and 1988 by taking the prestigious hot-food competition and establishing a new world record for the most consecutive gold-medal wins. In 2002, Team USA had the highest score in restaurant-style cooking among 32 nations, and in 2008, the regional team won the overall world championship title for the regional portion and the youth team placed fourth overall in the youth category. Since 1998, all ACF Culinary Team USA teams, including national, regional, pastry and student, have won 33 gold and 12 silver medals.
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.
Certification Testing and Competition Handout
At the February meeting, Chefs Brian Hardy and Chris Desens presented a workshop on how to prepare for Certification Testing and/or Culinary Competitions. They included a 27 page handout. If you would like to download a PDF copy of the handout, click here.
Meeting Minutes
Monday February 15, 2010
PFG Middendorf
The meeting was called to order by Chef Brian Hardy.
The Opening Prayer was led by Jack Perry, followed by the Pledge of Allegiance.
Chef Brian thanked Chris Desens for assisting him with the educational portion of the meeting which was on Certification and Competition preparation.Thanks also to Tom Maertz, David Marsh (President of PFG Middendorf) and Jeff Sanderson (VP of Sales).
Sgt. At Arms (Nick Simon)—no quorum.Meeting is for informational purposes only.
-- Committee Reports --
VP/Membership Chair - Susie Judy
We are working to make joining the organization easier and more intimate.Will be sending out welcome letters to all new members.
Treasurer - Casey Shiller
We are in great financial shape.We were able to break-even on the Holiday Survivors’ party in January.
Secretary/Knowledge Bowl - Vicki Davenport
The Knowledge Bowl team is currently on their way to Joliet, IL where they will scrimmage against four other teams from the Central Region.We wish them the best of luck for a good performance and safe trip there and back.Thanks to everyone who helped solicit donations and worked at the Mardi Gras Silent Auction.We were able to raise appx. $5300 to help the Junior Competition Teams.
Junior Report - Michelle Allender
Thank you to everyone who helped with the Mardi Gras—the volunteers who helped prep and serve, decorate, and donated items for the Auction.The Junior Teams really appreciate the support.
Website/Newsletter - Mark Williams
No report.
Hot Food Team/Education - Chris Desens
The team is busy prepping for the Central Region competition.The March meeting will be the AAC Dinner at Forest Hills Country Club hosted by Chef Anthony Lyons—get your reservations in as seating is limited.There will be no regular meeting next month.The April meeting will be at Le Cordon Bleu in St. Peters on Monday, April 4/26 and the education will be Chef Tal Ronnen, noted vegetarian chef and cookbook author.
Associates Report - Chad Lombardo
No report.
Educational Foundation - John Bogacki
AAC Dinner will be a great evening.It is a formal, Black Tie event and tickets are $125.00 each.Mardi Gras—Tony & Joe did a great job this year, they made some changes that were very well received.However, there are no final figures in yet.There will be an Education Foundation Board Meeting sometime at the end of March/beginning of April.Scholarship applications are now being accepted for the Fall 2010 semester.The deadline to apply is the end of June.
The WACS Congress in Chile was a great conference.There was a lot to learn and a lot to be seen.It was a lot of work, but also a lot of fun.The next WACS Congress will be in Korea and the year after that it will be in Norway.
Apprenticeship - Mike Lamping
No report.
Fundraising - Rich LaRose
The Sebastian Murabito Memorial Golf Tournament will be on June 7th at Pevely Farms Golf Club.Start getting your team registrations in now!
Chapter Coordinator - Madonna Bogacki
We currently have 355 Voting Members—92 Juniors, 14 Seniors, 11 Culinarians, 5 Allied and 155 Professional members.The Smiles for Miles program sends out greeting cards signed by our members to those who are ill, injured or need a pick me up.If you know of someone in need, please let Madonna know so that she can send a card out right away.
--President's Report --
The Mardi Gras Dinner was a huge success.Many thanks to Tony & Joe who did a great job.There has been lots of good feedback and the Dine Around went well.
Good luck to Tony Haacke, Ben Grupe and Kevin Storm who are going to Elgin, IL this weekend for the Culinary Olympic team tryouts.There were only 28 chefs invited to participate and three of them were from our Chapter!
March 6th & 7th will be the Certification and Competition weekend held at L’Ecole Culinaire.If you are interested in competing or going for certification, you should plan to come check it out.
The March Meeting will be the AAC Dinner at Forest Hills Country Club hosted by Chef Anthony Lyons.The April Meeting will be April 26 at Le Cordon Bleu in St. Peters.
Old Business •Thank you to Middendorf for hosting our meeting and donating the food that juniors prepared for today.
•Thank you to all of the juniors who volunteered for the Mardi Gras event.The event couldn’t have gone on without. New Business •March 6 – 7 will be the Spring Salon and Certification testing, at L’ecole Culianaire.Testing will take place on the 6th and the competition on the 7th. The competition will be a single chef category K competition.
•Just a look into the future, in early summer we will hold the annual golf tournament. The juniors are in charge of the food for this event, which includes breakfast, lunch, and heavy hors dourves.We are looking for ideas and volunteers.
15th Annual
Edgewood Children’s Center
“Chef’s Night Out”
Monday, April 19, 2010
Meadowbrook Country Club
200 Meadowbrook Country Club Estates
Ballwin, MO 63011
(at Clayton and Kehrs Mill Roads in Ballwin)
Attention Chefs:
It is time to begin planning for the for the 15th Annual Edgewood Children’s Center “Chef’s Night Out” event which will be hosted Monday, April 19th at Meadowbrook Country Club (at Clayton and Kehrs Mill Roads in Ballwin). Thank you in advance for generously agreeing to give of your time and participate in this event. Your participation is critical to the culinary success that this event has achieved and provides an opportunity for you to contribute your talents to a worthy charity.
Approximately 260 (not to exceed) guests will be attending with hors d’ oeuvres served from 6:30 p.m. until 7:30 p.m. and the main buffet and dessert served 7:30 p.m. until 8:30/8:45.
• Cold or hot menu creations may be selected by you.
• A hospitality room will be available for participating chefs and their significant others.
Please Submit the following information by April 1, 2010 to Meadowbrook’s Executive Chef Matt Agnew at 636-227-5361 or to Event Coordinator Elana Hertel at elana@meabrk.org or 636-227-5361.
• Your Menu Selection
• Your table needs- one table (front) or two (front and back table)
• What equipment is needed, if any
• Your significant others’ name if they are attending (they are invited to attend complimentarily, but Edgewood’s staff needs their name for registration)
We are eagerly anticipating this year’s event and look forward to working with you to ensure its success!
Sincerely,
Chef Matt Agnew and Elana Hertel
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.
For more information, contact:
Elana Hertel
Events Coordinator
Meadowbrook Country Club
O: 636-227-5361, ext. 107| F: 636-227-6338| elana@meabrk.org
The Spirit of St. Louis is published monthly by the Chefs de Cuisine Association of St. Louis, Inc. Any questions or comments regarding the newsletter may be submitted via e-mail to newsletter@acfchefsdecuisinestlouis.org or may be submitted to:
Chefs de Cuisine Association of St. Louis, Inc.
Attn: Newsletter Editor
5600 Oakland Avenue
St. Louis MO 63110
PFG Middendorf Orville Middendorf Tom Maertz 3737 North Broadway St. Louis, MO 63147 314-241-4800 1-800-949-MEAT www.pfgmiddendorf.com
Rapids Foodservice Contract & Design Chris Simerda Equipment and Small Wares 13789 Rider Trail North Suite 101 Earth City, Mo. 63045 chriss@rapidscontract.com 314-344-1161 314-344-1136 (fax) www.rapidscontract.com
Resolve Sales & Marketing Phil Charles 8122 Gravois Road St. Louis, MO 63123 314-481-1444 314-401-9649 (cell) www.resolvesales.com
R.L. Schreiber, Inc. Gary DeWald 3 Butler Ridge St Peters MO 63376 314-368-5063 www.rlschreiber.com
Ronnie’s Ice Cream / Quezel Sorbets Ron Ryan 1919 S. Grand St Louis, MO 63104 314-771-6262
Ronnoco Coffee Company Charles Dubuque 4241 Sarpy Avenue St. Louis, MO 63110 314-371-5050 1-800-HAV-A-CUP www.ronnoco.com
Sara Lee Coffee, Tea Superior & Manhattan Coffee Company Lou Wolf & Russ Mahood 4333 Green Ash Drive Earth City, MO 63045 314-731-2500
Savage Foods Dave Buss 17395 Edison Avenue St. Louis, MO 63005 636-898-1100 636-898-1119 (fax)
Seattle Fish Company International Frank R. Dyer 16307 Copperwood Lane Wildwood, MO 63040 636-399-8542 www.seattlefishkc.com
Specialty Seafood Plus Michael Lampe 300 St Ferdinand St Florissant, MO 63031 314-249-4027 specialtyseafoodplus@gmail.com
Denys Robitaille has a brand new crepe concept that hasn't been open for the past several months due to his health situation. He is looking for a working restaurant chef / small investment partner. He has all necessary permits and licenses (import/export/restaurant/catering).
He will be in town through the end of July. This is a great opportunity for the person who wants it.
Any interested party should contact:
Denys Robitaille 121 East Main street Belleville Ill. 62220
1-618-222-7922 (phone and fax number)
2010-07-15:
Executive Chef
Greenbriar Hills Country Club
Facilities: Founded in 1928, Greenbriar Hills Country Club is considered to be one of the top golf and country clubs in the St. Louis metropolitan area. The Club is member-owned and supported by 371 golfing members and their families, with a total membership roster of 491 families. The "typical" member is approximately 50 years of age, frequently uses the Club's facilities and resides within ten miles of the Club. Thanks to its consistent high quality, the food and beverage operation is the centerpiece of this very active club.
The club amenities include eighteen holes of championship golf, a swimming pool complex with a snack shop, and tennis facilities. The annual operating budget is in excess of $5,500,000, with over $1,900,000 from food and beverage sales. The Clubhouse is approximately 30,000 square feet and operates successfully with several a la carte dining rooms: the Trophy Room, a casual dining room which features the Club's main bar and has a seating capacity of 60; the Osage Room, another casual dining area which seats 80; and the Candlelight Room, which offers a formal dining experience and seats 40. The Club also features two outdoor dining areas: the Garden Terrace (casual), which seats 70, and the Patio (summer casual), which seats 80. Greenbriar also features several banquet rooms, including the Main Dining Room, which can accommodate 280 people. Food service to the entire clubhouse is provided from a central kitchen; however, the "Snack Shop" servicing the swimming pool and tennis facilities during the summer months is located in a separate building.
Responsibilities: The Executive Chef will be accountable for all food production, menu development, food purchasing, cost controls, recipes, sanitation standards, and maintaining the highest level of membership satisfaction. The successful candidate must posses a high degree of food knowledge and a passion for creative and innovative plate presentation in a la carte and banquet food preparation. Beyond directing daily food production with attention to details, the chosen candidate must be able to communicate effectively with the membership and staff. Three to five years' prior private club experience is a plus, but work history will be considered.
Compensation: A competitive salary will be afforded the professional possessing the required skills and character. The package may also include an objective pay-for-performance incentive, medical and dental benefits, life insurance, an optional 401k plan with employer match contribution, education allowance, uniforms, and vacation.
Candidate screening and interviews will be conducted in the near future.
Interested professionals should submit their resume to:
Matt Lacefield, General Manager 12665 Big Bend Blvd. Kirkwood, MO 63122 mattghcc@earthlink.net
2010-06-30:
East Central College
Culinary Arts Instructor
ECC has an immediate opening for a full-time Culinary Arts Instructor responsible for providing effective learning experiences in the classroom and kitchen laboratory for students with diverse interests, abilities and expectations. Will share responsibility for program and curriculum development, tracking and developing distance learning courses, assist in coordinating with other culinary faculty and staff and college administrators. Will teach thirty (30) semester credit hours (or the equivalent in lab, clinical, etc. hours) each academic year and maintain 10 office hours per week (as approved) for the purpose of assisting and advising students. East Central College Culinary Arts is an American Culinary Federation accredited program
Anticipated courses taught in lecture and lab range from basic food preparation, baking (basic and advanced), garde manger, table service, and lecture in basic, intermediate and advanced theory. Must be able to assist in maintaining ACF program accreditation and accreditation standards. Additional responsibility in assisting with program events and functions.
Minimum Qualifications
Associate’s degree in culinary arts or equivalent required; Bachelor’s degree preferred; American Culinary Federation certification level of Certified Chef de Cuisine or higher; an active ServSafe Sanitation certificate required. College level teaching experience, strong communication skills, understanding of grant funding principles and regulations, knowledge of budget management.
This position is funded through the Training for Tomorrow Grant. Anticipated start date: Fall 2010. Excellent benefits, tuition reimbursement, PSRS membership, and much more.
Chef Douglas McKee C.E.C. Vice President of Culinary Development Elite Cuisine Office # 636-861-8499 Cell # 314-277-8131
2010-05-04:
Sunset 44 Restaurant
Restaurant Chef
Job Requirements
The candidate should have several years experience as a Chef, Sous Chef, or Lead Cook. This position will be a hands on working Executive Chef that can work efficiently with line cooking, pantry, and banquets.
Our search is for a Chef/ Kitchen Manager who will be fully responsible for all kitchen controllables (ordering, food costs, kitchen labor, chemical & janitorial), as well as for bringing their own culinary flair to the operation.
This is NOT a standard KM position where you are restrained from exhibiting your creative skills. Instead, we encourage you to first learn our systems, then to contribute to their innovative menu with your knowledge. You will eventually have the opportunity to strongly influence the recipes and menu of the establishment and of course to create specials several times per week.
You will also need to effectively train all kitchen staff. Formal Culinary training, culinary school or apprenticeship program a must.
Compensation: 35,000 to 45,000, plus benefits.
Send resume to: bob@sunset44.com
Bob Menendez Sunset 44 Bistro & Banquet Center 118 West Adams Avenue, Kirkwood, MO 63122 314-965-6644 www.sunset44.com
Sunday Brunch Buffet Lunch Tuesday - Friday Dinner 7 days a week
2010-04-07:
Steven Becker Fine Dining featuring The Coronado Ballroom and Nadoz Cafe
We are seeking an experienced Sous Chef to assist our executive chef on a day-to-day basis. (We are also looking for a prep cook to work full time in our kitchen under the chef/sous chef.)
Duties
The standard responsibilities of a sous chef include:
• Supervising the kitchen staff • Preparing and cooking meals to order • Demonstrating cooking techniques and proper equipment usage to the kitchen staff • Some menu planning • Some ordering of food and kitchen supplies
Qualifications
• 3-5 Years previous fine dining culinary experience in the field. (School only does not qualify. This is not an entry level position. • 2+ Years in a mid-level culinary position displaying some creative authority (over menus and recipes) and staff management • Experience making sauces, butchering, menu planning, and fine dining plating • Good communication skills • Able to work long hours, including evenings, weekends and holidays • Outside catering experience preferred • Culinary degree preferred from an accredited culinary school
We offer a competitive benefits package including health & dental benefits, paid vacation, an employee discount program, and a discounted fitness program.
Laura Koelling HR, Payroll, & Office Manager
Steven Becker Fine Dining Featuring The Coronado Ballroom and Nadoz Cafe 3701 Lindell Blvd. Saint Louis, Missouri 63108 p: 314.367.4848 x114 f: 314.361.1553
2010-03-15:
Augustana College
Rock Island, IL.
Augustana College, in Rock Island IL, is looking for a chef. Interested parties should contact the Director of Dining, Garry Griffith, at 309-794-7570.
2010-02-01:
Sous Chef
Boone Valley Golf Club
Boone Valley Golf Club is looking for a sous chef. The general particulars are as follows:
• Salary Range 40 – 45 K.
• Full Benefits after 6 months.
• Rounds man capabilities.
• Club operates from February 7 to December 22.
• There will be six (6) weeks paid vacation.
• Two (2) person kitchen serving breakfast, lunch and dinner. High end, low volume.
Send resume to:
Mark Weber
Food and Beverage Director
Boone Valley Golf Club mark.weber@boonevalley.org
Cell: 314-452-6808
Work: 636-798-2110
2010-01-05:
Banquet Cooks, Line Cooks
Sunset Country Club
Sunset Country Club is looking for experienced cooks to fill a banquet and chef tournant position. Great learning opportunity.
President's Report
Steven Becker Fine Dining