Executive Chef with Saint Louis Club – Clayton, MO

A group of innovative business leaders founded The Saint Louis Club in 1964. They craved a space where they could share ideas, make big plans and celebrate local, regional and global successes while enjoying distinguished food and wine, sometimes as a centerpiece, sometimes as a sideline but always carefully prepared, exquisitely presented and graciously served.

For nearly 60 years, the members have left enduring legacies of service and success. With a move from one side of Forsyth Blvd. to the other side of Forsyth Blvd. in 2023 The Saint Louis Club attempted to preserve its cherished, more-formal traditions, and they have embraced the advanced technology, emerging trends and more-casual vibe tomorrow’s leaders will demand.

The St. Louis Club is seeking an experienced, creative, and service-driven Executive Chef to lead the Club’s culinary operations. The Executive Chef is responsible for delivering exceptional dining experiences for members and guests while maintaining the highest standards of quality, presentation, sanitation, and operational excellence. The Executive Chef will have a solid foundation in cooking having gone to a Culinary School and/or has had professional mentoring and worked with and for exceptional Chef’s.

In other words, really knows how to cook! He/she understands member dining preferences and creates menu variety and consistency. He/she is expected to develop the culinary program that will meet and/or exceed members’ expectations. In summary, the Executive Chef understands the private club sector and is driven by pride, member satisfaction and teamwork.

This is an exciting opportunity for a culinary professional who thrives in a collaborative private club environment, wants to work in a ‘Dream Kitchen,’ and is passionate about elevating the member dining experience while developing and mentoring a strong talented culinary team.

• The Executive Chef is a team-oriented chef who will work with the team to build upon their skills, be open to feedback, and hold them accountable. A Chef who sets high expectations for the team and drives them to get there.
• The Executive Chef is a leader in the kitchen who will inspire all to always look for improvement.
• He/she is responsible for providing overall leadership and management for all food production and presentation. He/she demonstrates good judgment, problem-solving, and decision-making skills.
• The Executive Chef is enthusiastic about all things culinary, can produce a quality product and get it out of the kitchen with a sense of urgency on a consistent basis. Working knowledge of food and wine pairings is a plus.
• Develop standard recipes and techniques for food preparation and presentation that help ensure consistent high quality. Keeps an eye on food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Provides mentoring leadership and fosters a culture of continuing education and development of future, up-and-coming culinarians. He/she will develop an annual training plan for the culinary staff. Evaluates job performance of culinary staff; coaches and counsels to ensure staff are on track. Rewards and disciplines staff in a fair and appropriate manner.
• The Executive Chef has management and administrative skills with the ability to communicate with staff, other department heads, and membership.
• Occasional attendance at House Committee meetings to discuss menus and events
• Participate in the Budget Process and work with the General Manager and Controller to develop agreed upon labor cost numbers, food cost numbers and projected sales goals.
• The Executive Chef maintains communications with the membership by walking the dining rooms and…