21c Museum Hotel St. Louis
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Company Description
21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi‑venue contemporary art museum, boutique hotel and a chef‑driven restaurant to create a unique and welcoming opportunity.
Job Description
The Executive Chef is the guiding force behind the culinary mission of the restaurant. The role demands leadership qualities, the ability to run a profitable department, exceptional culinary skill, and a commitment to guest experience. The Executive Chef maintains a dynamic kitchen, implements efficiencies, develops evolving menus rooted in local, seasonal ingredients, and fosters strong supplier relationships. They lead by example, motivate staff, and manage relationships between front‑of‑house and back‑of‑house.
Specific Responsibilities
Evaluate local tastes and develop recipes that reflect and enhance local character.
Meet and exceed each guest’s highest expectations for delivery, presentation, and taste.
Cultivate a following of regulars.
Professional develop relationships with regional suppliers, maximizing use of regional ingredients.
Stay familiar with regionally available ingredients, varieties, seasons, etc.
Build relationships with regional and national chefs.
Develop and manage the kitchen line and utility staff.
Develop and manage processes for kitchen service that integrate BOH and FOH into a seamless operation.
Oversee kitchen organization, cleanliness, and maintenance.
Collaborate with and supervise the Chef de Cuisine on menu development and kitchen operations.
Oversee all hiring and training of BOH staff; approve hiring and termination of all employees.
Create weekly kitchen schedules to ensure sufficient staffing.
Handle and resolve all staff concerns.
Generate Personnel Action Forms (PAF) for all BOH HR actions and deliver completed forms to HR.
Administer all BOH management and employee reviews.
Control costs by monitoring and evaluating food, labor, and operating expenses.
Meet with vendors to purchase new items and explore best pricing.
Constantly seek improvement in self, staff, and restaurant.
Read guest surveys, adjust accordingly as issues arise.
Assist Events Department with winning business, providing service, and driving revenue.
Explore, with the hotel GM and Food & Beverage Director, creative marketing strategies for the brand and property.
Work closely with Brand managers to market the restaurant through various media channels.
Be current and comfortable with utilizing social media platforms to promote and benefit the property.
Qualifications
Advanced knowledge of the food and beverage industry.
Exceptional mastery of recipes, techniques, and ingredients.
Previous press and media exposure experience a plus.
Competent with Windows‑based computers, Microsoft Office, and industry standard software.
Enthusiasm for all things 21c.
Must pass a background check.
Experience
Three or more years of sous‑chef experience.
Previous job in a kitchen line position.
Education / Formal Training
Some college education.
Travel Requirements
Some travel required.
Additional Information
21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristics. The EEO is the Law poster is available here:
EEO Poster .
#J-18808-Ljbffr
Company Description
21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi‑venue contemporary art museum, boutique hotel and a chef‑driven restaurant to create a unique and welcoming opportunity.
Job Description
The Executive Chef is the guiding force behind the culinary mission of the restaurant. The role demands leadership qualities, the ability to run a profitable department, exceptional culinary skill, and a commitment to guest experience. The Executive Chef maintains a dynamic kitchen, implements efficiencies, develops evolving menus rooted in local, seasonal ingredients, and fosters strong supplier relationships. They lead by example, motivate staff, and manage relationships between front‑of‑house and back‑of‑house.
Specific Responsibilities
Evaluate local tastes and develop recipes that reflect and enhance local character.
Meet and exceed each guest’s highest expectations for delivery, presentation, and taste.
Cultivate a following of regulars.
Professional develop relationships with regional suppliers, maximizing use of regional ingredients.
Stay familiar with regionally available ingredients, varieties, seasons, etc.
Build relationships with regional and national chefs.
Develop and manage the kitchen line and utility staff.
Develop and manage processes for kitchen service that integrate BOH and FOH into a seamless operation.
Oversee kitchen organization, cleanliness, and maintenance.
Collaborate with and supervise the Chef de Cuisine on menu development and kitchen operations.
Oversee all hiring and training of BOH staff; approve hiring and termination of all employees.
Create weekly kitchen schedules to ensure sufficient staffing.
Handle and resolve all staff concerns.
Generate Personnel Action Forms (PAF) for all BOH HR actions and deliver completed forms to HR.
Administer all BOH management and employee reviews.
Control costs by monitoring and evaluating food, labor, and operating expenses.
Meet with vendors to purchase new items and explore best pricing.
Constantly seek improvement in self, staff, and restaurant.
Read guest surveys, adjust accordingly as issues arise.
Assist Events Department with winning business, providing service, and driving revenue.
Explore, with the hotel GM and Food & Beverage Director, creative marketing strategies for the brand and property.
Work closely with Brand managers to market the restaurant through various media channels.
Be current and comfortable with utilizing social media platforms to promote and benefit the property.
Qualifications
Advanced knowledge of the food and beverage industry.
Exceptional mastery of recipes, techniques, and ingredients.
Previous press and media exposure experience a plus.
Competent with Windows‑based computers, Microsoft Office, and industry standard software.
Enthusiasm for all things 21c.
Must pass a background check.
Experience
Three or more years of sous‑chef experience.
Previous job in a kitchen line position.
Education / Formal Training
Some college education.
Travel Requirements
Some travel required.
Additional Information
21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristics. The EEO is the Law poster is available here:
EEO Poster .
#J-18808-Ljbffr