Executive Chef - Salt + Smoke- Hampton

Job Overview

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Employment Type

Full-time
Part-time
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Compensation

Type:
Salary
Rate:
Range $65,300.00 - $90,000.00
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Work Schedule

Flexible
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Benefits

Medical Coverage
Dental Insurance
Vision Insurance
Life insurance
short-term disability
long-term disability
FSA dependent care
FSA medical plans
401(k) retirement plan
Paid Time Off
Holiday pay
sick leave
Employee Discounts

Job Description

Salt + Smoke is a passionate and community-driven barbecue restaurant known for its dedication to delivering outstanding barbecue experiences focused primarily on St. Louis-style BBQ. Established with a mission to bring exceptional BBQ, bourbon, and beer to various neighborhoods including Delmar Loop, Hampton, St. Charles, Ballpark Village, Ellisville, and South County, Salt + Smoke represents more than just a food destination—it embodies a culture of warmth, hospitality, and commitment to quality. Their passion for treating meat right and providing an environment where guests feel welcome and valued has made them a favorite in the regions they serve. The company places... Show More

Job Requirements

  • High school diploma or equivalent
  • Formal training in culinary arts or related field
  • 3 or more years of kitchen management experience
  • Ability to work in a fast-paced environment
  • Ability to stand for extended periods and carry 50 to 80 lbs
  • Ability to work flexible schedules including evenings, weekends, and holidays
  • Strong organizational and multitasking skills
  • Basic computer literacy
  • Excellent communication skills
  • Ability to lead and motivate kitchen staff
  • Compliance with attendance and punctuality standards

Job Qualifications

  • High school education plus schooling in culinary arts or related major
  • Minimum of 3 years experience in kitchen management
  • Strong leadership and team management skills
  • Ability to multitask and maintain composure under pressure
  • Knowledge of food preparation and safety standards
  • Familiarity with business and basic accounting principles
  • Effective verbal and written communication skills
  • Proficient with basic computer programs such as Word, Excel, and POS systems
  • Commitment to hospitality and guest satisfaction
  • Ability to provide constructive feedback and conduct staff performance reviews
  • Experience managing inventory and ordering supplies

Job Duties

  • Delegate and manage tasks to kitchen staff, communicating and providing clear direction to staff
  • Train kitchen associates to maximize productivity and minimize waste
  • Inspect daily use records to ensure proper estimates and adherence to food cost targets
  • Pull all food needed for daily production, utilizing leftovers efficiently
  • Operate as main expeditor when necessary, ensuring food accuracy and presentation
  • Perform back-of-house performance reviews in a timely manner
  • Provide constructive feedback consistently and positively
  • Maintain daily communication through logbook system to inform management
  • Schedule kitchen staff and manage labor targets
  • Conduct twice daily tastings with management to ensure food quality
  • Order food and smallware to maintain inventory and stay within budget
  • Monitor ticket times and resolve any delays
  • Supervise cleaning and sanitation practices
  • Comply with attendance rules and maintain regular availability
  • Stay positive and resourceful in a fast-paced environment
  • Perform other job-related duties as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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