Chef de Cuisine at Butler's Pantry

St. Louis, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Aug, 26

Salary

70000.0

Posted On

05 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Culinary Training, Kitchen Management, Quality Control, Food Costing, SOP Documentation, Staff Scheduling, Food Safety Compliance, Pastry Arts, Event Execution, BOH Technology Implementation, Client Tasting Management, Leadership, Project Management, Vendor Collaboration, Resource Planning

Industry

Hospitality

Description

Description Creating Awesome Experiences…it’s why we get out of bed in the morning. Kick-Ass Catering…it’s what we do, and what we’ve been doing for more than 50 years. And if we’ve learned one thing during that time, it’s that catering is so much more than providing incredibly tasty food. To be the BEST, we need the BEST, and that means we need teammates who are: PassionatePoisedPositiveand who Put People First Come as you are no matter your expertise. If you have passion and love working with an incredible team, you’ve come to the right place. This is Butler’s Pantry. And we need someone who is a foodie and knows that people and processes are crucial to the success of any enterprise to be our Chef de Cuisine. This person might also identify as: Training TrailblazerSuperbness SupporterResearch RebelCreative ContributorForever Foodie The Chef de Cuisine is, quite simply, the champion of creativity and training for our Culinary Team, one of the key functions of Butler’s Pantry. This position oversees measures taken to promote growth & development with the commissary team and onsite teams alike. This position owns the tasting function of the commissary kitchen – wowing clients and ensuring what they see on tasting day is consistent with what they experience at their event. This position is focused on new menu creation, development and documentation. It also provides oversight for quality control measures and pushes for efficiencies through technology. It’s a big job and incredibly important to BP’s continued success. Your COMMITMENT to us: BE A CHAMPION OF PEOPLE & PROCESSES (The necessary stuff) Oversee development and growth of the culinary team, by: Owning the training function for commissary chefs on all new menu items and onsite event chefs on proper event execution. Working with the Lead Event Training Chef to Develop training strategies to ensure uniformity at events, including training for off-site kitchen set-up. Working with the Service Department on overall training of Culinary Assistants. Participating in a regular cadence of L10 Meetings with culinary leadership. Participating in a weekly Staffing Meeting to advise on scheduling conflicts and role assessment for Event Chefs. Oversee culinary team processes and procedures, by: Pinpointing, investigating, documenting & implementing improved on-site & tasting processes and methods. Work with culinary leaders in the commissary and the service leaders to build appropriate SOPs with photos and all appropriate documentation to provide the necessary tools for team members to execute efficiently and effectively. Oversee quality control for all Butler’s Pantry operations, by: Conducting regular department walkthroughs and random food tastings to ensure consistency and quality. Establish proper portion sizes and controls to ensure proper amounts are being prepared for events. Oversee creation of standard operating photos, recipes and descriptions for all team members. Manage the process for and execution of all company tastings. Owning the execution of VIP or complex tastings as required. Review BEO’s with Event Chefs to give thorough explanations of methods & presentation when necessary. Provide input and expertise in the product ordering process as needed. Monitor and take action in response to both customer and internal team feedback. Assist in production, both pastry and savory, when necessary. Oversee new menu creation & development, by: Owning seasonal menu development. Presenting new menu items and relevant culinary information to the Sales team and culinary team on an ongoing basis. Receiving ideas from the Sales & Culinary teams and doing the necessary research, costing, brainstorming in order to execute or offer an alternative. Participate in menu planning exercises with clients & planners. Provide menu costing & collaborate with CRO on menu pricing. Collaborate on and execute Marketing needs, to include periodic/seasonal photo shoots. Monitor and implement the latest food trends. Pioneer Efficiencies through Technology, by: Providing expertise and support in implementation of new BOH technology platform in the pursuit of efficiencies & consistencies through automation. Pinpointing ongoing necessary updates within Caterease to keep the company moving forward in an organized, logical way. Collaborate with culinary leaders to ensure the highest standards of food safety and handling once product leaves Butler’s Pantry, by: Develop and train team members on proper execution of a standard Food Safety Plan for all Butler’s Pantry venues and events. Overseeing coordination and execution of Complex Food Plans for off-site events as needed. In collaboration with the Production Chef, oversee training and compliance of the approved HACCP plan. Demanding impeccable personal hygiene from all culinary team members. Oversee logistics, by: Collaborating with Operations & Event Management teams to plan and execute off-site kitchen set ups, specialty equipment, and specific fleet needs. A step further, creating maps & direction for specific locations in which we build out kitchens often. LEAD BY ACTION & BY EXAMPLE (The stuff that makes an impact) Be a MIBE (Make It Better Everyday) Leader. Model and practice the core values, at the heart of Butler’s Pantry culture, by leading by example. Model appropriate behavior and encourage team members to follow suit. Support a climate that attracts, retains and motivates top quality employees by acting as an ambassador of the Company, sharing its core values, vision and direction with others. Regular attendance onsite at events, across brands & venues. Periodic participation as the lead Event Chef at larger, complex, VIP events. Keep abreast of company policies and procedures as it relates to the position & department. Follow Up and follow through on emails and other work-related correspondence in a timely fashion. Attend industry events to network and expand industry expertise, implementing improvements, trends and current food innovations into the menus. Additional Qualifications and Requirements: As a member of the Culinary & Beverage Leadership Team, this person must regularly exude the Butler’s Pantry core values and be willing to hold other employees to the same standards. Extensive culinary knowledge and experience in management within the hospitality industry is required as this position upholds Butler’s Pantry’s high standards of quality. It also requires the following competencies for success: ServSafe Food Safety Certification required; must be kept current Valid driver’s license is required Ability to think freely and critically, and to be able to problem solve in the short- and long-term Mature, independent judgment and ability to handle a fast pace, stress and change, in a professional manner Capacity to execute several projects and activities at the same time Advanced computer proficiency required, including the Microsoft 365 apps, and other relevant applications, as well as the ability to learn how to navigate various industry-specific platforms Ability to work a flexible and sometimes non-traditional schedule, including regular attendance at Butler’s Pantry events during nights and weekends Experience as a Chef for minimum of 5-7 years & experience in kitchen management required Experience in Pastry, preferably as a pastry chef or pastry sous chef Our PROMISE to you: Traditional Benefits: Competitive Compensation & Bonus Plans Employer-Sponsored Health and Dental Coverage Voluntary Vision, Short-Term Disability, Life Insurance Plans Employer-Paid Long-Term Disability, Life Insurance, and Employee Assistance Plans Immediate access to paid-time off (including new parental leave) that accrues based on tenure Voluntary Flexible Spending Account & 401K with Employer Match Non-Traditional Benefits: A Kick-Ass Culture Flexible Hours (business driven) Ability to work remotely, occasionally & when appropriate Daily Team Lunch Cultural Benefits: A dedication to MIBE – Finding ways to Make It Better Everyday An effort to create true Work/Life Integration for all Team members Regular Employee Appreciation events (Happy Hours, Coffee Trucks, Spirit Days, Donut Parties, Holiday luncheons…) A focus on creating opportunities for all team members, community partners & vendors.

Responsibilities

The Chef de Cuisine leads culinary creativity and training, overseeing menu development, quality control, and the execution of client tastings. This role is responsible for developing the culinary team, implementing efficient BOH processes, and ensuring food safety standards across all events.