Weekend Chef - Salary Range $24-$26 per hour

St. Louis, MO, USA|

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $24.00 - $26.00

Work Schedule

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible scheduling

Job Description

Harris House is a distinguished establishment known for its commitment to delivering exceptional dining experiences through high-quality cuisine and impeccable service. Nestled in a vibrant community, Harris House has built a reputation as a premier dining destination that celebrates culinary excellence, innovation, and warm hospitality. This respected business operates as a full-service restaurant that prioritizes fresh, locally sourced ingredients and seasonal menus designed to delight a diverse clientele seeking memorable culinary adventures. Their ethos is centered on creativity, quality, and consistency, fostering a welcoming atmosphere where guests feel valued and inspire repeat visits. Harris House is also dedicated to maintaining rigorous standards in food safety, sanitation, and workplace professionalism, making it a sought-after employer within the hospitality sector. Employment with Harris House is full time, featuring scheduled hours that cater to peak dining periods from Thursday through Sunday, ensuring a work-life balance while meeting operational demands. The salary framework is competitive within the industry and reflects the value placed on culinary talent and leadership within the establishment.

The role of Chef at Harris House is a critical position that oversees the entirety of kitchen operations, emphasizing culinary innovation, operational management, and team development to uphold and elevate the restaurant’s standards. The Chef is entrusted with the planning, preparation, and execution of high-quality meals that align with both organizational goals and customer expectations. This professional leads menu development efforts, incorporating seasonal ingredients and cost-conscious selections that enhance the dining experience while maintaining fiscal responsibility. Inventory management, kitchen sanitation, equipment maintenance, and staff supervision fall under the Chef's purview to ensure smooth daily operations. Beyond technical skills, the Chef fosters a collaborative kitchen environment that promotes efficiency, teamwork, and exemplary customer service. Interaction with management to strategize food cost control and special event planning is frequent and integral to the position. This role demands a creative culinary mind with strong leadership capabilities, a deep understanding of industry trends, and a commitment to food safety and quality. Working full time on a schedule that includes Thursday and Friday from 10:30 AM to 6:30 PM, and Saturday and Sunday from 6:00 AM to 6:30 PM, the Chef’s position is designed for individuals passionate about their craft and eager to contribute to a vibrant, fast-paced kitchen culture at Harris House.

Job Requirements

ability to stand and walk for extended periods of time, often the majority of the shift
frequent bending, lifting, reaching, and carrying of supplies, food items, and equipment
must be able to lift and move up to 25–50 pounds regularly
manual dexterity for handling knives, cooking utensils, and kitchen equipment
visual acuity and hearing ability to monitor food quality, safety, and staff communication
stamina to work long or irregular hours, including evenings, weekends, and holidays
work performed primarily in a commercial kitchen environment with exposure to heat, steam, open flames, and food odors
periodic work in refrigerated and freezer storage areas
exposure to cleaning chemicals, sanitizing agents, and sharp kitchen tools/equipment
fast-paced, high-pressure setting, especially during peak service hours
requires flexibility in scheduling and the ability to adapt to changing priorities
close collaboration with kitchen staff, servers, and management to ensure seamless service

Job Qualifications

high school diploma or equivalent required
formal culinary training or a degree from a culinary school preferred
minimum of 3–5 years of progressive culinary experience, including supervisory or leadership responsibilities
food handler’s certification and/or ServSafe Manager Certification (or ability to obtain within designated timeframe)
proven experience in menu planning, food costing, and inventory management
extensive knowledge of culinary techniques, flavor profiles, and food preparation methods
strong understanding of nutrition, portion control, and dietary restrictions/allergen awareness
knowledge of food safety standards, sanitation regulations, and kitchen safety procedures
familiarity with budgeting, cost control, and ordering processes
awareness of current culinary trends, presentation styles, and industry best practices

Job Duties

plan, prepare, and execute a variety of high-quality meals in line with organizational standards and customer expectations
develop and update menus, incorporating seasonal ingredients and cost-effective selections
monitor inventory levels
order and manage supplies to minimize waste and control food costs
ensure compliance with all food safety, sanitation, and occupational health regulations
inspect and maintain kitchen equipment, coordinating repairs or replacements as needed
maintain cleanliness and organization of the kitchen, storage, and work areas
collaborate with management to plan special events, catering, or menu adjustments
stay current with culinary trends, techniques, and best practices to enhance food offerings