Top 135 Executive chef, events culinary operations Jobs in Cottleville, Mo

Executive Chef, Events Culinary Operations
O+O Hospitality Group —Webster Groves, MO
- Weekends as needed
- Mentoring
- Recruiting
- Senior level
- Paid parental leave
- Health insurance
Quick Apply
9d
Dining Service Coordinator - ALF
South Pointe Assisted Living —Washington, MO
- $18 - $19 an hour
- Full-time
- 18 years or older
- Nursing home
- Ability to walk for extended periods
- Disability insurance
- Health insurance
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4d
Kitchen Manager
Innsbrook Resort —Innsbrook, MO
- $23 - $26 an hour
- Weekends as needed
- Background check
- Mid-level
- In-person
- Health insurance
- Dental insurance
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11d
Banquet Manager
Doubletree by Hilton Chesterfield —Chesterfield, MO
- From $55,000 a year
- Full-time
- Mid-level
- High school diploma or GED
- Bachelor's degree
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Lead Cook
AC Marriott —Chesterfield, MO
- $17 - $19 an hour
- 8 hour shift
- Hospitality
- No education required
- Ability to walk for extended periods
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Chef de Cuisine – High Volume Culinary Operations
fit-flavors —Chesterfield, MO
- $25 - $26 an hour
- Full-time
- 3 years
- US work authorization
- Organizational skills
- Continuing education credits
- Health insurance
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12d
Events Coordinator & Assistant Manager of the Field to Table Café Market - 80358
St. Charles Community College —Dardenne Prairie, MO
- From $57,240 a year
- Full-time
- Customer service
- 5 years
- Mid-level
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Culinary Services Director
New Perspective Senior Living —Weldon Spring, MO
- Part-time
- Hospitality
- Cooking
- 3 years
- Health savings account
- Paid holidays
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3d
Catering Lead
Hi-Pointe Drive-In —Cottleville, MO
- Weekends as needed
- Fast casual restaurant
- Mid-level
- High school diploma or GED
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Cafe Market Operations Manager - 80359
St. Charles Community College —Cottleville, MO
- From $66,960 a year
- Weekends as needed
- ServSafe
- Merchandising
- Mid-level
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Culinary Specialist - 82180
St. Charles Community College —Dardenne Prairie, MO
- From $57,240 a year
- Weekends as needed
- Mid-level
- 3 years
- Continuous improvement
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Executive Chef/Kitchen Manager
Patriot Machine Inc —Saint Charles, MO
- Full-time
- Mid-level
- Organizational skills
- Commercial
- Paid holidays
- Health insurance
Quick Apply
Culinary Services Director
Red Bench Management —Brentwood, MO
- Full-time
- Senior level
Quick Apply
General Manager
Hi-Pointe Drive-In —Cottleville, MO
- Sales
- ServSafe
- Customer service
Quick Apply
Assistant Executive Kitchen Manager
Cooper's Hawk Winery & Restaurants —Saint Peters, MO
- Weekends as needed
- ServSafe
- English
- Mid-level
- Paid parental leave
- AD&D insurance
Quick Apply
Assistant General Manager
Hi-Pointe Drive-In —Cottleville, MO
- Sales
- Customer service
- Fast casual restaurant
Quick Apply
Chef
The Brass Rail —O'Fallon, MO
- $52,000 - $62,000 a year
- Weekends as needed
- Cooking
- Mid-level
- Mentoring
- Flexible schedule
Quick Apply
Executive Culinary Manager
Topgolf —St. Louis, MO
- Extended hours
- 8 years
- 21 years or older
- Mentoring
- Dental insurance
- Vision insurance
Kitchen Manager
Hi-Pointe Drive-In —Cottleville, MO
- ServSafe
- Customer service
- 5 years
Quick Apply
Cook
Sodexo —Saint Charles, MO
- $16.00 - $17.50 an hour
- Online Application
- Ability to walk for extended periods
- No high school diploma
- High school diploma or GED
- Paid holidays
- Health insurance

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executive chef, events culinary operations jobs near cottleville, mo

Executive Chef, Events Culinary Operations

O+O Hospitality Group
Webster Groves, MO

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Job Details

9 days ago

Benefits

Paid parental leave
Health insurance
Dental insurance
401(k)
Paid time off
Parental leave
Vision insurance
Life insurance

Qualifications

Food and beverage product quality management
Vendor relationship building
Menu design
Kitchen health and safety standards
Employee onboarding
Financial forecasting
Strategic management
Program management
Food service purchasing
Establishing vendor partnerships as a food service manager
Food service health code compliance
Team leadership
Program development
Coaching
Performance management strategy
Staff scheduling
Operations coordination planning
Production safety compliance
Team scheduling
Managing catering events
Food sanitation practices
Supplier relationship improvement
Leadership development
Team development
Hiring
Professional development support
Financial operations management
Kitchen cost control
Product development
Inventory tracking for food cost management

Full Job Description

Executive Chef, Events Culinary Operations
The Hall at Olive + Oak

The Executive Chef, Events Culinary Operations is a senior culinary leadership role responsible for the direction, management, and long-term success of the Events culinary program. This position provides leadership and accountability for team performance, menu development, operational systems, and financial stewardship across O+O Events, private dining operations, and marquee event execution.

The Executive Chef empowers and develops a strong culinary team capable of independently executing smaller events and private dining service while maintaining O+O Hospitality’s standards of excellence, hospitality, creativity, and consistency.

Reporting to Bonnie Moore, this position maintains primary culinary ownership of Events dining rooms, large-scale events, and private dining menus, while collaborating openly within the broader O+O culinary leadership team.

Core Responsibilities & Leadership Scope

Lead, Develop, and Grow the Culinary Team

Provide direct leadership, coaching, accountability, and development for a culinary team that may include Sous Chefs, cooks, and prep staff.
Build a culture of professionalism, communication, mentorship, urgency, and hospitality-driven teamwork.
Develop future culinary leaders through delegation, coaching, training, and performance management.
Create clear expectations around standards, execution, sanitation, teamwork, and guest experience.
Ensure the culinary team is equipped to successfully execute day-to-day events and private dining operations with increasing independence and confidence.
Participate in hiring, onboarding, scheduling oversight, performance conversations, and team development planning.

Own Culinary Direction & Menu Development

Maintain primary ownership of menus for Events dining rooms, private dining programs, weddings, galas, and large-scale catered experiences.
Design menus that balance creativity, operational practicality, guest experience, seasonality, and financial performance.
Collaborate with leadership and accept constructive feedback and menu direction when appropriate.
Encourage thoughtful cross-property culinary collaboration and shared innovation across O+O Hospitality concepts when beneficial.
Continuously refine offerings, systems, and culinary standards to strengthen the Events program.

Drive Financial Accountability & Operational Stewardship

Maintain full ownership and accountability for food cost performance, purchasing practices, inventory systems, ordering accuracy, and waste management.
Develop and maintain efficient systems around prep, pars, ordering, storage, and production planning.
Monitor and manage vendor relationships, product quality, and purchasing decisions with a strong understanding of financial impact.
Partner with leadership to understand labor performance, staffing needs, profitability drivers, and operational opportunities.
Use reporting, forecasting, and operational insight to support financially healthy culinary operations.

Maintain Operational Excellence

Uphold exceptional standards of food quality, presentation, sanitation, organization, and execution across all Events culinary operations.
Build systems and accountability structures that support consistency across varied event styles, service formats, and event sizes.
Oversee execution standards for private dining and event service while allowing appropriate ownership and autonomy within the culinary team.
Troubleshoot operational challenges proactively and communicate effectively across departments.

Provide Visible Leadership for Major Events

Maintain required attendance and active culinary leadership presence at weddings, galas, marquee events, and other large-scale experiences.
Serve as a visible leadership partner during major executions, supporting team performance, enforcing standards, assisting with plating and service execution, and helping teams navigate high-volume or high-complexity environments.
Remain a hands-on culinary leader when needed, while ensuring the role’s primary focus remains leadership, oversight, and strategic direction rather than daily production ownership.

Additional Responsibilities

Operate with and uphold O+O Hospitality’s Core Values in all aspects of leadership and operations.
Maintain the highest standards of food safety, sanitation, and workplace safety.
Collaborate effectively with Events leadership and cross-functional partners to support exceptional guest experiences.
Other duties as assigned.

As a valued member of our team, the chosen candidate’s compensation will include the following benefits:

A competitive annual salary commensurate with experience
Eligibility for quarterly bonus program within first year of service
Annual performance and compensation review
Option to participate in health, dental, vision, and life insurance plans. 50% of employee-only premiums will be covered. Coverage will be effective on the 1st of the month following hire date
Two weeks of paid time off after 90 days in full-time role, subsequently renewing with 3 weeks PTO on anniversary of role acceptance.
4 weeks paid parental leave after one year of service
Discounts at all locations within the O+O Hospitality Group
Eligibility to enroll in 401(k) and/or ROTH plans after one year of service
Discounts at all locations within the O+O Hospitality Group
Positive & Professional Work Environment
Community Events & Volunteer Opportunities

Must be able to maneuver to all food and beverage areas. Requires mobility, prolonged standing, bending, stooping, and reaching. Must be able to respond to visual and aural cues. Requires hand-eye coordination and manual dexterity. Must be able to tolerate varying levels of stress, temperature, illumination, air quality and fatigue. Must be able to work nights and weekends.
This job description is not intended to be all-inclusive. Employee may perform other related duties as negotiated to meet the ongoing needs of the operation
We are an equal opportunity employer and value diversity and inclusion at our company. We do not discriminate on the basis of race, religion, color, national origin, sex, sexual orientation, gender identity, age, marital status, veteran status, or disability status.

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Refine Your Search

executive chef, events culinary operations jobs in cottleville, mo

Executive Chef, Events Culinary Operations

Dining Service Coordinator - ALF

Kitchen Manager

Banquet Manager

Lead Cook

Chef de Cuisine – High Volume Culinary Operations

Events Coordinator & Assistant Manager of the Field to Table Café Market - 80358

Culinary Services Director

Catering Lead

Cafe Market Operations Manager - 80359

Culinary Specialist - 82180

Executive Chef/Kitchen Manager

Culinary Services Director

General Manager

Assistant Executive Kitchen Manager

Assistant General Manager

Chef

Executive Culinary Manager

Kitchen Manager

Cook

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