Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,900.00 - $92,200.00
Benefits
Competitive wages
401(k) with Company Match
Paid vacation
sick leave
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability
8 Paid holidays
Job Description
The Missouri Athletic Club (MAC) located in St. Louis, Missouri, is one of the most prestigious private clubs in the United States. Established in 1903, the MAC has a rich heritage rooted in excellence and tradition, making it a cornerstone institution within the St. Louis community. The club is committed to upholding its vision to be the foremost private club in St. Louis, attracting exceptional people, and enriching lives over generations. With a wide array of amenities and services, the club provides an exclusive and refined environment for its members who come to enjoy sporting, social, and dining experiences at... Show More
Job Requirements
- Bachelor's degree in Culinary Arts, Hospitality Management, or related field preferred
- Minimum 5 years of experience in a senior culinary leadership role
- Proven track record of managing kitchen operations and culinary teams successfully
- Strong understanding of food safety regulations and sanitation procedures
- Ability to develop innovative menus tailored to diverse member preferences
- Excellent leadership, communication, and interpersonal skills
- Ability to manage budgets and control food and labor costs effectively
Job Qualifications
- Proven experience as an Executive Chef or senior-level culinary leader
- Strong background in menu development, kitchen operations, and food cost control
- Demonstrated ability to lead, train, and mentor culinary teams
- Knowledge of current culinary trends and seasonal menu planning
- Excellent communication and organizational skills
Job Duties
- Foster a culture of learning and development-teaching, coaching, and mentorship are central to your leadership style
- Collaborate with the culinary team and F&B Director to plan seasonal menus (minimum 3x/year) that reflect current trends and member preferences, with cross-utilization across outlets
- Oversee daily operations: scheduling, labor management, and ensuring cost-effective, high-quality food preparation
- Champion sanitation and safety standards
- implement training programs to maintain compliance and prevent accidents
- Develop and maintain standardized recipes and portion controls
- manage food and labor budgets and ensure financial goals are met
- Attend regular F&B meetings
- partner closely with catering on event execution and banquet creativity
- Evaluate all food products daily to ensure the highest quality and consistency
- Elevate the culinary team's creativity and performance through example and high expectations
Job Location
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