Job Overview
Employment Type
Full-time
Part-time
Compensation
Hourly
Range $17.00 - $20.00
Benefits
competitive pay
flexible schedules
Full-time opportunities
part-time opportunities
weekly pay
Short-term assignments
Long-term assignments
Job Description
DMR Events Inc. is a well-established professional temporary hospitality staffing company founded in 1987, proudly serving the St. Louis Metropolitan Area. With over three decades of industry experience, DMR Events has earned its reputation as the premier supplier of hospitality staffing in St. Louis. The company is a proud member of both the American Culinary Federation and the American Staffing Association, underscoring its commitment to high standards and professionalism within the hospitality industry. DMR Events collaborates closely with many of the area's leading food service management companies as well as hundreds of self-managed corporate accounts, making it a central hub for quality culinary staffing solutions throughout the region. This extensive network allows DMR Events to offer diverse and flexible work opportunities to culinary professionals, catering to various settings such as corporate dining, hospitality venues, healthcare facilities, educational institutions, catering services, and special events.
Joining the DMR Events Culinary Team presents an exciting opportunity for cooks at various stages in their culinary careers—from entry-level prep cooks to advanced lead cooks. The company currently hires Cook Level 1, Level 2, and Level 3 professionals to support a wide range of food service operations across the St. Louis metro area. Whether you are just starting your culinary journey or possess years of expert experience, DMR Events has flexible opportunities aligned to your skill level. This role offers the chance to work in diverse kitchen environments, providing valuable experience that can enhance your professional network and open doors to future culinary career advancements.
Working with DMR Events means gaining valuable, hands-on experience across numerous culinary contexts, such as banquet services, deli and salad bars, retail food service, and high-volume corporate dining. The company values flexibility, allowing you to select shifts and assignments that fit your personal schedule, whether full-time or part-time. Compensation is competitive and based on your experience, skill level, assignment complexity, and certifications. Employment through DMR Events lets you work with a variety of food service employers regarded as leaders in the St. Louis area, broadening your exposure to the industry and sharpening your culinary skills.
The Cook Level 1 role, ideal for those with some professional food service or prep cook experience, focuses on fundamental tasks such as general food preparation, sandwich and salad assembly, cold and pantry food prep, dessert and bakery work, and maintaining cleanliness and sanitation standards. This entry-level position provides a solid foundation for culinary growth.
Cook Level 2 is designed for intermediate cooks with at least two years of professional cooking experience. Responsibilities include general prep work, deli and banquet production, line service, and some independent operation of kitchen equipment. This position calls for cooks who can follow standardized recipes and perform banquet service tasks.
Cook Level 3, the advanced or lead cook role, requires a minimum of three years of cooking experience and ServSafe certification. This role encompasses advanced food preparation, grill and sauté station operation, entrée production, banquet leadership, and mentoring less experienced staff. Cooks at this level must have advanced knife skills, comprehensive knowledge of soups, sauces, and entrée preparations, and the ability to work with minimal supervision.
Overall, DMR Events looks for reliable, punctual, team-oriented professionals who are committed to food quality and safety, able to thrive in fast-paced environments, and flexible in working various assignments around the metropolitan area. The company supports professional growth and offers weekly pay (with a one-week delay), flexible scheduling, and both short- and long-term assignments.
If you are a culinary professional seeking to advance your career in a dynamic and supportive environment, DMR Events provides the platform to connect you with diverse opportunities suited to your experience level and career goals.
Joining the DMR Events Culinary Team presents an exciting opportunity for cooks at various stages in their culinary careers—from entry-level prep cooks to advanced lead cooks. The company currently hires Cook Level 1, Level 2, and Level 3 professionals to support a wide range of food service operations across the St. Louis metro area. Whether you are just starting your culinary journey or possess years of expert experience, DMR Events has flexible opportunities aligned to your skill level. This role offers the chance to work in diverse kitchen environments, providing valuable experience that can enhance your professional network and open doors to future culinary career advancements.
Working with DMR Events means gaining valuable, hands-on experience across numerous culinary contexts, such as banquet services, deli and salad bars, retail food service, and high-volume corporate dining. The company values flexibility, allowing you to select shifts and assignments that fit your personal schedule, whether full-time or part-time. Compensation is competitive and based on your experience, skill level, assignment complexity, and certifications. Employment through DMR Events lets you work with a variety of food service employers regarded as leaders in the St. Louis area, broadening your exposure to the industry and sharpening your culinary skills.
The Cook Level 1 role, ideal for those with some professional food service or prep cook experience, focuses on fundamental tasks such as general food preparation, sandwich and salad assembly, cold and pantry food prep, dessert and bakery work, and maintaining cleanliness and sanitation standards. This entry-level position provides a solid foundation for culinary growth.
Cook Level 2 is designed for intermediate cooks with at least two years of professional cooking experience. Responsibilities include general prep work, deli and banquet production, line service, and some independent operation of kitchen equipment. This position calls for cooks who can follow standardized recipes and perform banquet service tasks.
Cook Level 3, the advanced or lead cook role, requires a minimum of three years of cooking experience and ServSafe certification. This role encompasses advanced food preparation, grill and sauté station operation, entrée production, banquet leadership, and mentoring less experienced staff. Cooks at this level must have advanced knife skills, comprehensive knowledge of soups, sauces, and entrée preparations, and the ability to work with minimal supervision.
Overall, DMR Events looks for reliable, punctual, team-oriented professionals who are committed to food quality and safety, able to thrive in fast-paced environments, and flexible in working various assignments around the metropolitan area. The company supports professional growth and offers weekly pay (with a one-week delay), flexible scheduling, and both short- and long-term assignments.
If you are a culinary professional seeking to advance your career in a dynamic and supportive environment, DMR Events provides the platform to connect you with diverse opportunities suited to your experience level and career goals.
Job Requirements
- At least 18 years old
- hepatitis A vaccination verification
- valid driver’s license
- reliable transportation
- smartphone capable of texting and emailing
- proper chef attire
- minimum 2 years of professional cook experience for intermediate level
- minimum 3 years of professional cook experience for advanced level
- valid ServSafe certification for advanced level
- working knowledge of soups, sauces, and entrée preparation for advanced level
- willingness to travel throughout the St. Louis metro area
- ability to work with minimal supervision for advanced level
Job Qualifications
- Professional food service or prep cook experience (non-fast food)
- minimum 2 years of professional cook experience for intermediate level
- minimum 3 years of professional cook experience for advanced level
- valid ServSafe certification for advanced level
- basic to advanced knife skills according to level
- knowledge of food safety and sanitation practices
- ability to work independently and with supervision
- effective communication skills
- team-oriented attitude
- professional appearance and conduct
- flexible and willing to work various assignments
- valid driver’s license
- willingness to travel within the St. Louis metropolitan area
Job Duties
- General food preparation
- sandwich and salad assembly
- cold food and pantry preparation
- dessert and bakery assembly
- retail food service preparation
- maintaining cleanliness and sanitation standards
- dishwashing and kitchen support duties
- following recipes and chef instructions
- deli, salad bar, pantry, and banquet production
- basic line service
- plate assembly and banquet service
- operating kitchen equipment safely
- working independently with occasional supervision
- preparing salads and basic protein-based recipes
- advanced food preparation and line cooking
- grill and sauté station operation
- breakfast, lunch, and display cooking
- entrée production including proteins, vegetables, starches, soups, and sauces
- banquet lead responsibilities and plate-up execution
- carving and specialty cooking stations
- production record completion
- assisting and guiding less experienced kitchen staff
- operating all kitchen equipment safely and effectively
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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