Executive Chef - Salt + Smoke, Ellisville

Salt + Smoke•Ellisville, MO

About The Position

ABOUT SALT + SMOKE: If you’re passionate about great food, great people, and delivering outstanding experiences, apply today! We can’t wait to meet you and see how you can make happy happen at Salt + Smoke! The team at Salt + Smoke have been passionate about treating meat right for years and are excited to bring our St. Louis-style BBQ to the Delmar Loop, Hampton, St. Charles, Ballpark Village, Ellisville, and South County neighborhoods. We do our best to bring you the best, serving our community is what we love to do! Our Mission: BBQ, bourbon, and beer are what we do, but people are who we are. To learn more about our values and what we stand for, please click the link to learn more! Salt + Smoke Values EXECUTIVE CHEF YOU'RE A GREAT MATCH FOR THIS ROLE IF YOU: If you thrive in a high-pressure, fast-paced environment, can simultaneously have a commitment for excellence, hospitality, multi-task, and remain positive and upbeat, we want to hear from you! We are looking for a talented Executive Chef with a passion for food, hospitality, and a commitment to help the restaurant run smoothly, for both the Back of House team and our guests. ESSENTIAL FUNCTIONS: The Executive Chef is responsible for managing staff and the day-to-day kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. You are also responsible for quality service, meeting/exceeding financial and service goals, managing all kitchen employees, and impressing guests with quality and timely service in food presentation and preparation. The ideal candidate demonstrates commitment to these goals through work ethic, integrity, and respect for the company and employees. 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 make sure that estimates are filled in correctly and employees are following these estimates as closely as possible. Pull all food needed for daily production from the walk-in and utilize all leftovers. Operate as the main expeditor when necessary, ensuring that all food leaving the kitchen is accurate according to ticket modifications and dietary restrictions, and plated in a highly presentable manner. Perform BOH performance reviews in a timely manner. Provide constructive feedback in a consistent and positive manner. Provide daily communication in our logbook system to keep operations and management aware of day to day operations. Schedule Back of House staff and cut throughout shifts as necessary to maintain and exceed labor targets. Conduct and supervise twice daily tastings with FOH and BOH management to ensure food quality and consistency. Order food and smallware orders based on inventory and predicted needs for the restaurant while maintaining and exceeding budget goals. Remain aware of ticket times and resolve any issues causing longer times than our standard. Maintain and supervise excellent cleaning and sanitation practices in all areas of the kitchen. Comply with attendance rules and be available to work on a regular basis. Remain positive, resourceful and possess the ability to improvise while working in a fast-paced environment, sometimes under pressure. Perform any other job-related duties as assigned.

Requirements

Ability to be organized and capable of multi-tasking with attention to detail.
Ability to work in a face paced environment.
Ability to stand and be on feet for extended periods of time in varied climate conditions.
Ability to carry and lift up to 50 to 80 lbs frequently.
Ability to go up and down stairs.
Ability to work a flexible schedule, including evenings, weekends, and holidays. Scheduled days and times may vary based on business needs.
Possess knowledge of food preparation and kitchen services, business and basic accounting principles and practices.
Ability to effectively and efficiently manage daily operations and resolve operational problems.
Possess strong listening, verbal, and written communication skills with professionalism, diplomacy, and confidentiality.
Display consistent professional leadership while simultaneously handling competing and changing priorities and projects.
Have basic computer skills - Word, Excel, POS terminals
Willingness to learn and use administrative programs
High school education plus schooling in culinary arts or related major
3+ years in kitchen management.
This position may require you come in to do a stage as part of the hiring process. If you are selected for this part of the process the stage is unpaid.

Responsibilities

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 make sure that estimates are filled in correctly and employees are following these estimates as closely as possible.
Pull all food needed for daily production from the walk-in and utilize all leftovers.
Operate as the main expeditor when necessary, ensuring that all food leaving the kitchen is accurate according to ticket modifications and dietary restrictions, and plated in a highly presentable manner.
Perform BOH performance reviews in a timely manner.
Provide constructive feedback in a consistent and positive manner.
Provide daily communication in our logbook system to keep operations and management aware of day to day operations.
Schedule Back of House staff and cut throughout shifts as necessary to maintain and exceed labor targets.
Conduct and supervise twice daily tastings with FOH and BOH management to ensure food quality and consistency.
Order food and smallware orders based on inventory and predicted needs for the restaurant while maintaining and exceeding budget goals.
Remain aware of ticket times and resolve any issues causing longer times than our standard.
Maintain and supervise excellent cleaning and sanitation practices in all areas of the kitchen.
Comply with attendance rules and be available to work on a regular basis.
Remain positive, resourceful and possess the ability to improvise while working in a fast-paced environment, sometimes under pressure.
Perform any other job-related duties as assigned.

Benefits

Supportive and Inclusive Culture: At Salt + Smoke, we pride ourselves on fostering a culture of warmth, belonging, and community — where everyone is valued, supported, and encouraged to thrive. Whether it’s our team, our guests, or our famous brisket, we deliver our very best in everything we do. If you’re passionate about making people feel welcome and delivering top-notch experiences, you’ll feel right at home here.
Competitive Pay: We offer competitive pay and a reliable weekly paycheck.
Advancement Opportunities: At Salt + Smoke, your growth is our growth. We recognize the potential in every bestie and provide numerous opportunities for advancement. Whether you’re interested in moving into a leadership position, taking on a corporate role, or exploring positions in operations or with our commissary team, there’s a clear career path for you here!
Benefits: We offer an exceptional benefits package for eligible part and full-time team besties, including: Medical Coverage – PPO and HSA Plans Dental & Vision Insurance Company Provided - Life & AD&D Insurance Company Provided - Short-Term Disability Long-Term Disability FSA Dependent Care & Medical Plans 401(k) Retirement Plan – With Employer Match Paid Time Off, Holiday, and Sick Time (for Full Time Salaried Besties) Part Time Paid Time Off (for eligible Part Time Hourly Besties) Employee Discounts Part time besties are eligible for benefits after 1 year of employment, with an average of 30+ hours per week. If a part time bestie meets these requirements, they will also be eligible for the Part Time PTO policy.

Stand Out From the Crowd

Upload your resume and get instant feedback on how well it matches this job.

Upload and Match Resume