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DMR Events Inc.
We're currently interviewing Chefs & Cooks, offering premium rates based on experience. With us you work as an independent contractor, so you’re your own boss!

 

DMR not only provides some of the highest rates in the city, we also offer flexible shifts, day time schedules, weekend shifts and there is no cap on the number of hours you can work per week. 

 

If you’re a Chef or Cook seeking a part-time or full-time job contact us today at 1-800-611-9550 with any questions or simply go to www.dmrstl.com to apply. Once we’ve received your submission our recruiter will contact you immediately with the next steps.



Fox River Dairy

We are hiring a couple sales reps and want to get the word out.

Fox River Dairy is looking to grow it’s on the ground sales team in St Louis.

 

Direct to customer sales positions open.

 

Please contact Dan Probst at dan@foxriverdairy.com or call 314-382-8700


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Racquet Club Ladue

Chef Joe Mueller C.E.C. at The Racquet Club Ladue is looking for candidates with a positive attitude and desire to learn. This is a great opportunity for a culinary school student or recent graduate. Proper sanitation knowledge, knife skills, food handling procedures and the ability to work as part of a team are required.  The candidate should also possess good communication and organizational skills.

If you feel you fit the criteria or know someone who does, please send a brief introduction with an attached resume to:

 

Joe Mueller C.E.C.  chefjoe@rcladue.com

Executive Chef

 

Michael Weber michael.weber@rcladue.com

Sous Chef

This is a professional kitchen with a strong culinary back round that fosters learning and promotes from within.  Chef Joe is a Forest Park Community College Graduate and prefers hiring culinary students and graduates.

 

Racquet Club Ladue

1600 Log Cabin Lane

St. Louis MO. 63124




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Mercy St. Louis

Openings if interested please call Chef Don Grace 314-251-1876


AM Lead Baker full time with all benefits

Works directly with Pastry Chef and

bakery team of 5 for retail and patient menu items

AM Baker I full time with all benefits

Works directly with Pastry Chef, lead baker and

Bakery team of 5 for retail and patient menu items

Evening Cook Full time with all benefits

With weekend and PM shift differentials

Cooking room service patient meals to order

PM Retail Supervisor full time with all benefits and

work 1 weekend every 5 weeks

Works directly for Retail manager Chef Darren Zesch in all retail outlets

Mercy Jefferson/Festus opening please call Chef Don Grace 314-251-1876

Executive Sous Chef/ Production Manager full time with all benefits

Works directly for Director of Nutrition and Culinary services



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Saint Clair Country Club

10 Minutes from down town St. Louis and 15 Minutes from South County. 

 

Seeking full time PM sauté and roundsman Ala Carte Chefs.

We will train the right candidate. This a great opportunity for the right person

to move up into a more challenging and rewarding position.

Positions include Insurance benefits, vacation, sick pay, flexible scheduling and competitive wages.

Interested candidates please contact Chef Joe at jgardner@stclaircc.com

 

Executive Chef

Saint Clair Country Club

Joseph R Gardner

100 S .78th Street

Belleville IL. 62223

618 398 3400

Fax 618 398 7960

Cell 314 602 5506

jgardner@stclaircc.com

SCCCLOGO


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Greenbriar Country Club


Chef Jason is looking to expand his team. Current position open is PM grill chef; however, any willing and applicable candidate can contact him at: chefmilner@yahoo.com



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 Bellerive Country Club

Line cook’s cook

Exclusive country club seeking experienced line cook. Great working environment.

We are looking for a professional line cook to prepare food to the executive chef’s specifications and to set up stations for a la carte service and banquet production.

Proven cooking experience, including experience as a line chef, restaurant cook, prep cook or culinary school.

Ideal candidate should have a basic understanding of various cooking methods, ingredients, equipment and procedures.

Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to member satisfaction.


Responsibilities

• Will be responsible for lunch and/or dinner shifts

• Cook and prepare all menu items to specifications set by the Chef

• Stocking and maintaining sufficient levels of food on the line

• Food preparation and portioning prior to service

• Maintaining a clean and sanitary work environment

• Ability to lift 60 lbs and stand for long periods of time


Full time and part time available, must be able to work nights, weekends & holidays

 

Competitive starting wage, 401 k, health and dental plan, sick days

 

Kitchen porter

•Setup pot sink correctly, practices and wash pots and pans as required, putting them away as directed

•Clean or sanitize work areas, utensils or equipment.

•Sweep and mop floors in the kitchen and service areas as required.

•Remove garbage as directed in a safe manner.

•Other duties as assigned.

•Must follow all safety rules and actively prevent accidents.

• Maintaining a clean and sanitary work environment

• Ability to lift 60 lbs and stand for long periods of time

 

  • Will train , full time and part time available ,must be able to work nights & weekends, holidays
  • Competitive starting wage, 401 k, health and dental plan, sick days

 

 

Contacts

Bellerive kitchen (314-275-9451) ask for Chef Storm, Cory or Ed


Email: souschefs@bellerive.net




 

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Union Station


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Saint Louis Zoo

Sous Chef position

Daily supervision and hands-on food production for the Zoo’s restaurants as well as support of the Zoo’s catering operations. Responsible for the planning and direction of food preparation in multiple kitchens. The position requires the ability to manage and direct numerous employees, at times independently of the Executive Chef. Effective communication skills are paramount to this position, as this candidate will work closely with many individuals in a multitude of different departments throughout the Zoo.

Duties and Responsibilities:

 

  • Work closely with the executive culinary team in the planning, preparation and execution of catered events ranging from 10 – 10,000 guests.
  • The ability to lead a culinary team independent of the Executive Chef during periods where the park is hosting multiple events concurrently.
  • Work closely with the Executive Chef to produce a diversified menu in accordance with the Food and Beverage department vision.
  • Regular attendance of coordination meetings with departments responsible for catered operations: Sales, Catering, and Food Service.
  • Oversee and facilitate all back of house daily operations, including ordering, production, inventory, scheduling, food preparation, and facility maintenance.
  • Direct hands on involvement where needed in any and all culinary positions in order to ensure a successful culinary experience.

 

https://www.hiretrue.com/hiretrue/showJobBoardPositions.do?jobBoardPK=49

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