Full-Time Prep & Event Chef at Butler's Pantry

St. Louis, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Jun, 26

Salary

25.0

Posted On

18 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Event Execution, Culinary Leadership, Commissary Production, Food Safety, Team Leadership, Recipe Execution, Portion Control, Sanitation Standards, Knife Skills, Sauté, Sear, Emulsification, Problem-Solving, Interpersonal Skills, Attention To Detail, Time Management

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: Passionate Poised Positive and who Put People First We don’t care who you are or what your area of expertise is. 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 are looking for someone who lives to serve and knows that teamwork is the foundation of success to be our Event Chef/Commissary Production Chef. This is a full-time culinary leadership role responsible for both: 50% Event Execution and Culinary Leadership (Offsite Events) 50% Commissary Production and Event Prep (Main Kitchen) This position owns the integrity of Butler’s Pantry cuisine from prep through final plate. Through consistency, attention to detail, and strong leadership, this Chef sets the tone for culinary excellence both in our commissary and onsite at events. Your COMMITMENT to us: RUN THE SHOW (Event Execution – 50%) Oversee preparation and presentation of cuisine per Butler’s Pantry standards Execute all required tasks according to the event BEO Lead and direct the onsite culinary team Enforce the guarantee of fresh, high-quality food product in all situations Supervise and ensure the highest standards of food safety and handling practices Ensure supplies are stocked, cleaned, and properly stored Problem-solve in real time with professionalism and composure Actively participate in service and quality control Maintain professional appearance and conduct at all times Work with on-site Service Captain to ensure smooth event execution and full team collaboration Attend monthly Service Leader Meetings to stay informed with changes and collaborate with other event leaders COMMISSARY PRODUCTION – 50% Arrive at your station ready to work at scheduled time and in proper uniform Complete prep lists efficiently and accurately Work at a brisk, steady pace while maintaining high standards Demonstrate full recipe knowledge when prepping or assisting with production Use scales, measuring spoons, recipe cards, and perform portion control tests Maintain strict adherence to food safety and sanitation standards Clean as you go and maintain kitchen equipment in “like new” condition Chop, dice, measure, read prep lists, and execute recipes precisely Assist with packing, organization, and event loading as needed Support collaborative “all hands-on deck” dates as business demands LEAD BY ACTION & BY EXAMPLE (The stuff that makes an impact) • Be a MIBE (Make It Better Everyday) Leader • Model appropriate behavior and encourage team members to follow suit • Support a climate that attracts, retains, and motivates top-quality culinary and service staff • Mentor and develop on-site team members in culinary technique and execution • Willingly assist or lead team members as needed • Contribute to continuous improvement in systems, organization, and execution Additional Qualifications and Requirements: · Minimum 3 years of relevant culinary experience (catering preferred) · Strong knife skills and familiarity with sauté, sear, emulsification, and other core culinary techniques · Ability to execute and follow recipes precisely · Strong problem-solving skills and ability to make independent decisions · Ability to interact with people with ease using highly developed interpersonal skills · Professional appearance and conduct · ServSafe Certification appreciated · Ability to handle a physically demanding role (standing for long periods, lifting heavy loads) · Ability to work a flexible and sometimes non-traditional schedule based on event demands · Team-oriented mindset with leadership capability Our PROMISE to you: Traditional Benefits: · Competitive Compensation · Health & Dental Coverage · Voluntary Vision, Short-Term Disability, Life Insurance Plans · Employer-Paid Long-Term Disability and Life Insurance Plans · Employer-Paid Employee Assistance Plan (EAP) · 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: · Flexible Hours (business driven) · Team Bonus Structure · 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 · Leadership expectations in every position · 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 included.

Responsibilities

This full-time culinary leadership role splits time between offsite event execution, where the chef leads the onsite team and ensures quality control, and commissary production, focusing on efficient prep and adherence to recipe standards. The chef is responsible for owning the integrity of the cuisine from preparation through final plating, both in the kitchen and at events.