Do you ENJOY great BBQ and a happy & safe company culture? Come join our team!

WHY? Teamwork, shared support, constant training and providing guests an exceptional dining experience with a genuine care for the highest quality food, atmosphere, and service! We are committed to serving great food to our guests and we are proud of it!

ABOUT 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, and Ellisville neighborhoods. We do our best to bring you the best, serving our community is what we love to do!

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. You will report to the General Manager and Corporate Chef.

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 staff reviews in a timely 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.

KNOWLEDGE AND SKILLS:

• 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 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.

Duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice.

EDUCATION AND EXPERIENCE:

• High school education plus schooling in culinary arts or related major

• 3 years in kitchen management.

COMPENSATION:
Compensation is determined based on experience. This position also has the ability to earn quarterly bonuses based on leadership and store performance.

**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**

REASONS YOU'LL LOVE JOINING OUR TEAM:

• Our Culture: Within our team, our customers, and our brisket, we create a culture of warmth and belonging, where everyone is welcome and supported. We deliver our very best in all we do!

• Benefits: Our benefits for eligible part and full-time besties include Medical, Dental, Vision, Life & AD&D, STD, LTD, paid time off for full-time besties, employee discounts for all, 401(k) retirement savings plan with an employer match contribution and many more perks!

  • *Part time besties are eligible for benefits after a year of employment with an average of 30 hours minimum per week.

• Earn more! We offer competitive pay and a reliable paycheck paid on a WEEKLY basis for all.

• Advancement Opportunities: We recognize the knowledge and talent of our employees. We thrive with the growth of each team member. Internal mobility matters and there is a career path for everyone.

• Health and Safety: Ensuring the health and safety of all our guests and employees is a top priority in our restaurants.