| 2008-01-04:
Support Those Who Support Us!
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Andre's Banquet Facilities
John Armengol
4254 Telegraph Road
St. Louis MO 63129
314-894-2622
www.andresbanquet.com
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Bertarelli Cutlery
John Bertarelli
Frank Bertarelli
1927 Marconi
St. Louis, MO 63110
314-664-4005
www.bertarellicutlery.com
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Blue Skies Recycling
Jim Fox
2055 Walton Road
St. Louis, MO 63114
314-532-2583
jim@blueskiesrecycling.com
www.blueskiesrecycling.com
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Bob’s Seafood
Bob Mepham
8660 Olive Street Road
University City, MO 63132
314-993-4844
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Dixon Seafood
Jim Dixon
Derek Stephens
1807 North Main Street
East Peoria, IL 61611
800-373-1457
dereks@dixonsseafood.com
www.dixonsseafood.com
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Edward Don & Company
David D. Reynolds
Edward Don & Company
2222 Schuetz Rd. S-123
St. Louis, MO 63146
314-313-9106
davereynolds@don.com
www.don.com
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Ford Hotel Supply
William Ford
Christy Schlafly
2204 North Broadway
St. Louis, MO 63102
314-231-8400
info@fordstl.com
www.fordstl.com
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Fox River Dairy
Dan Probst
Tim Probst
Jim Probst
7306 N. Broadway
St, Louis, Mo. 63147
314-382-8700
foxriverdairy@sbcglobal.com
www.foxriverdairy.com
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Fortune Fish and Gourmet Foods
Steve Glover
Director of St. Louis Sales
Office: (314) 968-3919
Cell: (314) 740-5667
steve@fortunefishco.net
www.fortunefishco.net
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Fresh Mushroom Farm, Inc.
Joe Parato
2301 Cook Rd. P.O.Box 122
Imperial, MO 63052
636-464-0272
cj.parato@sbcglobal.net
www.freshmushroomfarm.com
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Gateway Foodservice
Debbie Tankersley
#7 Milpark Court
Maryland Heights, MO
63043
314-429-3320
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Gateway Proclean, Inc.
Tommy Wohlgemuth
2081 Exchange Drive
St. Charles, MO 63303
636-947-9191
www.gproclean.com
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Gordon Food Service
Jerome Qualley
2210 South 7th Street
St. Louis, MO 63104
314-776-4860
www.gfs.com
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Holten Meat Company
Rich LaRose
1682 Sauget Business Blvd.
Sauget, IL 62206-1454
618-337-8400
rlarose@holtenmeat.com
www.holtenmeat.com
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Kaemmerlen Parts & Service
Mike Szczuka
1539 South Kingshighway
St. Louis, MO 63110
314-535-2222
www.kps-stl.com
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Kern Meat Company
Dennis Markwardt
Matt Sherman
2225 Cherokee Street
St. Louis, MO 63118
314-664-4467
matts@kernmeatco.com
www.kernmeatco.com
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Kuna Foodservice
Chad Lombardo,
Doug Meckfessel
704 Kuna Industrial Dr
Dupo, IL 62239
618-286-4000
800-770-4228
www.kunafoodservice.com
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Laclede Gas Company
Kathleen Lavelle
720 Olive
St. Louis, MO 63101
314-342-0874
klavelle@lacledegas.com
www.lacledegas.com
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Moore Food Distributors, Inc.
Mike Welsh
Business Development Manager
9910 Page Ave.
St. Louis, MO 63132
314-426-1300 Ext. 327
314-426-6690 Fax
314-227-7204 Cell
mwelsh@moorefooddist.com
www.moorefooddist.com
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Need-A-Uniform
Allen & Renee Gers
3126 Watson Road
St. Louis, MO 63139
314-645-5400
M-F 9:30 - 5:00,
Sat. 9:00 - 2:00
www.need-a-uniform.com
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Ole Tyme Produce
Tom Butchart
92-94 Produce Row
St. Louis, MO 63102
314-436-5010
www.oletyme.com
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Osage Marketing
Tim Kammeier
3908 South Old Hwy. 94
St. Charles, MO 63304
636-477-7294
tkammeier@osagemarketing.com
www.osagemarketing.com
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PFG Middendorf
Orville Middendorf
Tom Maertz
3737 North Broadway
St. Louis, MO 63147
314-241-4800
1-800-949-MEAT
www.pfgmiddendorf.com
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Rapids Foodservice Contract & Design
Chris Simerda
Equipment and Small Wares
13789 Rider Trail North
Suite 101
Earth City, Mo. 63045
chriss@rapidscontract.com
314-344-1161
314-344-1136 (fax)
www.rapidscontract.com
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Ronnoco Coffee Company
Charles Dubuque
4241 Sarpy Avenue
St. Louis, MO 63110
314-371-5050
1-800-HAV-A-CUP
www.ronnoco.com
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Stock Yards - St. Louis
Mike Hyde
17395 Edison Avenue
St. Louis, MO 63005
636-898-1100
636-898-1119 (fax)
www.stockyards.com
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Sunfarm Produce
John O'Brien
84 Produce Row
St. Louis, MO 63102
314-241-1288
jobrien@sunfarmfs.com
www.sunfarmfs.com
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Sysco St. Louis
Tom Lessaris
3850 Mueller Road
St. Charles, MO 63301
636-940-9230
www.syscostlouis.com
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US Foodservice
Nichol Nix
10850 Ambassador Blvd.
St. Louis, MO 63132
314.518.7240 cell
1-800-848-1415
www.usfoodservice.com
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Denys Robitaille
full service Restaurant/Food consulting firm
121 East Main Street
Belleville, IL 62220
618-222-7922
robochef63@hotmail.com
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Place your ad here!
Contact membership chair, Susie Judy, at susie.judy@lecoleculinaire.com
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2011-08-07: 
Restaurant for Sale
6917 S. Broadway
(south St. Louis City, near city limits)
D’Aun Carrell received this email from good friends, Nelson & Linda Laffey, who own a lot of property in the south city area and live there. The restaurant mentioned is within spitting distance of the Mississippi and did have great clam chowder and home baked bread.
Hi D’Aun, ... Remember that restaurant next door to me that we never got to? It closed, no surprise I guess. There is still a good space with lots of equipment and I think still a good following for breakfast and lunch, as a diner perhaps. The problems were: too much up-front investment in high tech gee gaws unrelated to good food, lack of industry knowledge and ordering, inconsistent menus and cooks!
If you know anyone who would like to consider it, the owner is Bobbi Meyer. She can be contacted at 314-780-4209. The restaurant is at 6917 S. Broadway.
Any equipment in the place and the finishes are all relatively new, less than a year, and not a mess.
With the growth of the area around here, I think a good food diner would go well. Lots of blue collar workers during the morning and lunch are looking for good food here along Broadway. And then a lot of locals still come by looking for dinner there! A destination restaurant would need to be really thought out, for example we have lost a couple of Cajun restaurants over the years in the area.
This part of S. Broadway is on the way to the River City casino a couple miles south of here. It is just south of Loughborough, near a big Schnucks, Lowes, Starbucks, and Bread Co, the Holly Hills neighborhood, not that far from Soulard, Benton Park and Lafayette Square retail food areas and a lovely new recreation center.
Bobbi Meyer
314-780-4209 |
2011-10-08: EXECUTIVE CHEF POSITION
CEDAR RAPIDS COUNTRY CLUB
The Executive Chef at Cedar Rapids Country Club is responsible for all food and beverage Back-of-the-House (BOH) operations, working closely with Front-of-the-House (FOH) staff to ensure quality and innovative services, products and offerings to members and guests of CRCC.
The EC leads, manages, motivates and directs kitchen staff, including three Sous Chefs, to achieve the objectives set by the General Manager and EC. The EC creates the standards for kitchen policies and procedures, communicates these policies and ensures that the policies are adhered to by all BOH staff.
The EC is responsible for ensuring that all food is consistently outstanding – from standard country club fare to special culinary events throughout all food venues. The EC understands that consistency in producing and delivering popular club menu items is just as important to the member experience as producing memorable and sophisticated culinary specialty dinners, and is responsible to ensure that his/her team approaches each activity with identical focus.
He/She is expected to be a positive and regular ‘face’ for culinary operations for the Club, and needs to be comfortable conversing and interacting in both back and front of house settings as he/she interfaces with multiple and diverse constituencies (members, staff, etc.) throughout the day.
The EC at CRCC is a team builder who mentors kitchen staff and develops a pipeline of talented and creative staff and interns by building a reputation as an excellent learning and training ground for up and coming culinarians. Additionally the EC leads by example and will step in to work any place on the line as needed, but is expected to be the executive ‘lead’ in these areas on a day-to-day basis.
The EC leads the BOH initiative relative to accident prevention, training and retention of staff, and sanitation and safety standards. The EC pays sharp attention to detail, enforces the highest standards of sanitation and safety, and ensures that all BOH staff approach the standards with the same level of focus.
The EC has a proven track record of controlling food and labor costs. He/She is adept at creating and managing a budget. The EC provides food purchase specifications to control food quality and costs. He/she purchases food product and manages storage areas for quantity and quality.
The EC leads the member service initiative in all F&B BOH areas and consistently strives for and exceeds higher scores in the yearly member survey and in industry standards, than prior years.
The EC is responsible for leading the product knowledge training for FOH personnel through daily pre-meal meetings and special food knowledge training programs.
The EC creates and updates menus on a regular basis and develops and documents recipes and controls to ensure consistency.
The EC works as a strategic and operational partner with the managers and staff of CRCC to develop information sharing, good communication, superior internal and external customer relationships and high performance teamwork to achieve club objectives.
The EC is someone who looks at mistakes and ‘opportunities’ for improvement, and instills this mindset and outcome into his/her team, while at the same time epitomizing the perspective of being ‘readily open and embracing of input,’ as well as is approachable by both members and staff.
The EC coordinates internally and is very involved with F & B Managers and Club service personnel on a daily basis to ensure timely, knowledgeable and efficient service. He/She is ‘obsessed’ with doing things well, consistently better, and has a strong “back door” focus to achieve financial goals and expectations.
Ultimately, the Executive Chef of the Cedar Rapids Country Club is a critical and positive ‘face’ of culinary operations at the Club. He/She is an integral part of the overall success of the operation, and is a strong ‘influencer’ on each constituency he/she interfaces with while performing his/her duties. The responsibility to lead this facet of the organization from a passionate, creative, supportive, progressive and ‘team’ focused perspective is of critical importance for long-term success.
Organizatonal Structure
Cedar Rapids operates under the General Manager (GM/COO) organizational structure. The Executive Chef reports to CRCC GM/COO, Christophe Granger, CCM.
Direct reports to the Executive Chef position include:
- 3 SousChefs
- Culinary team including 17 full-time, 3 part-time and some seasonal staff
The EC coordinates closely with other key Department Heads, primarily as it relates to cooperative efforts surrounding planning, scheduling, special events and implementation of Club functions.
General Qualifictions & Experience
- A strong and passionate leader and culinary professional with a proven track record of providing Platinum-level services with a personality that is commensurately appropriate to the Cedar Rapids Country Club membership.
- Has a minimum of five years prior management experience as an Executive Chef in similarly-styled kitchen operations and at least eight years of diversified kitchen and hospitality industry experience to include banquet, fine dining, cafe? and theme restaurant operations.
- Has exceptionally strong food and beverage credentials, and most importantly, the ability to consistently define and achieve goals and objectives. This includes proven and verifiable leadership qualities with demonstrated ability to direct, coordinate and control all facets of an active food and beverage operation with revenues of approximately $2 M.
- Has at least two years of private club experience in a culinary management capacity.
- A professional with a verifiable, positive career track, unblemished by inappropriate behavior of any sort that would be potentially detrimental or embarrassing to the membership of Cedar Rapids Country Club.
- Must be in compliance with and actively support a drugfree workplace.
- Must possess verifiably strong written and oral communications skills.
Educaton and Certification
- Must have computer skills including but not limited to Microsoft Outlook, Word, and Excel. This position also requires technical skills to effectively manage multiple restaurants in one location. Experience with the Jonas software system is a plus.
- Culinary arts degree from an accredited school or equivalent experience.
- Certified in food safety.
Traits, Skills and Competencies
- Is meticulous about food handling, cleaning, and organizing the kitchen and insists that all BOH staff do the same.
- Continually looks for opportunities to improve BOH service and learns and incorporates lessons from prior experiences. Must be willing to listen to staff and members for input and understands that the EC and entire BOH department are there to fulfill members’ needs.
- Is a well-respected, pro-active member of the management team and is able to generate thoughts and ideas that result in increased sales and improved member satisfaction.
- Possesses exemplary technical skills as they relate to organizing multiple kitchen operations, culinary skills, and people and management skills.
- Excellent financial skills, with the ability to quickly assimilate numbers and reports. Is knowledgeable regarding typical club BOH F & B critical benchmarking and financial metrics that lead to proactive responses to trending curves.
Miscellaneous
- Exceptionally strong communication and facilitation skills, both written and verbal, with the appropriate personal presence, and a desire and ability to interact effec- tively before diverse constituencies of members, staff, vendors and others who are part of the success of Cedar Rapids Country Club.
- Proactively solves problems, develops and proposes solutions to problems that occur, anticipates the needs of staff and members, and can react quickly to it.
- Manages time and establishes priorities. Is a self-starter and well organized.
- Someone who has been a “difference maker” wherever he/she has been in the past.
- A person of proven integrity and honesty.
- A person who is committed to professional growth and development, for him/herself and his/her team of associates.
For more information or inquiries, or to make your interest known to the firm, please present your credentials along with a cover letter detailing your interest as well as your alignment with the above noted qualifications and expectations to:
Kurt D. Kuebler, CCM
Jupiter Office
561-747-5213
kurt@kopplinandkuebler.com
or
Nan Fisher
Scottsdale Office
480-443-9102
nan@kopplinandkuebler.com |
r comments regarding the newsletter may be submitted via e-mail to 
