Top 15 Executive chef Jobs in Saint Peters, Mo

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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11d
Executive Chef/Kitchen Manager
Patriot Machine Inc —Saint Charles, MO
- Full-time
- Mid-level
- Organizational skills
- Commercial
- Paid holidays
- Health insurance
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Executive Chef
PF Changs —Chesterfield, MO
- $75,500 - $95,500 a year
- Urgently hiring
- Spanish
- Ability to walk for extended periods
- English
- Paid training
- Health insurance
Executive Chef, Events Culinary Operations
O+O Hospitality Group —Webster Groves, MO
- Weekends as needed
- Mentoring
- Recruiting
- Senior level
- Paid parental leave
- Health insurance
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8d
Executive Chef
Cobalt Smoke & Sea —Creve Coeur, MO
- $80,000 - $95,000 a year
- Full-time
- Mentoring
- Senior level
- Restaurant
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5d
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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2d
Executive Culinary Manager
Topgolf —St. Louis, MO
- Extended hours
- 8 years
- 21 years or older
- Mentoring
- Dental insurance
- Vision insurance
Culinary Services Director
Red Bench Management —Brentwood, MO
- Full-time
- Senior level
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Chef de Cuisine
fit-flavors —Chesterfield, MO
- $25 - $26 an hour
- Monday to Friday
- 3 years
- Organizational skills
- Senior level
- Health insurance
- Dental insurance
Executive Chef CAMPUS DINING- Principia College- Elsah, IL
Fresh Ideas —Elsah, IL
- $75,000 - $80,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
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4d
Executive Sous Chef
Morrison Healthcare —St. Louis, MO
- $62,000 - $80,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
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Head Chef
Aubrey —St. Louis, MO
- $50,000 - $75,000 a year
- Full-time
- ServSafe
- Mentoring
- Senior level
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Food Service / Culinary Manager
Aramark —St. Louis, MO
- Inventory control
- Cooking
- Mid-level
Head Chef (Nights)
Bougie Bites STL —Overland, MO
- $20 an hour
- Part-time
- ServSafe
- Mentoring
- Senior level
Quick Apply

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Executive Sous Chef
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Executive Chef
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Chef de Cuisine – High Volume Culinary Operations

fit-flavors -
Chesterfield, MO

Quick Apply

Job Details

Full-time
$25 - $26 an hour
11 days ago

Benefits

Continuing education credits
Health insurance
Dental insurance
401(k)
Tuition reimbursement
Paid time off
Vision insurance
401(k) matching
Food provided

Qualifications

Manufacturing management
Teamwork
Food safety management
Team leadership
Attention to detail
Production planning
Organizational skills
Leading team collaboration initiatives
Managing kitchen staff

Full Job Description

Chef de Cuisine – High Volume Culinary Operations

Department: Production Operations

About fit-flavors

We’re not just any meal prep company—we’re the gold standard for healthy, convenient, and crave-worthy meals. We prepare and package over 4,000 meals per day in our industrial kitchen and distribute them throughout the St. Louis area, to both our storefront locations and direct-to-customer homes. We are a faith-driven organization, deeply rooted in Christian values, guiding our mission with integrity, purpose, and service.

As we continue to grow, we are looking for a Hospitality Associate who embodies our mission, delivers exceptional service, and creates meaningful connections with each and every customer.

Position Summary

We are seeking a strong operational culinary leader to help oversee daily kitchen execution inside a fast-paced, high-volume production environment.

Culinary excellence is the foundation of our business. We believe high-quality food, consistency, and execution are the backbone of the company, and this role plays a critical part in protecting and elevating that standard every day.

This role works directly alongside senior culinary leadership to ensure production runs efficiently, quality standards remain high, and kitchen operations execute consistently at scale.

This is a fully hands-on leadership role responsible for leading teams on the floor, supporting execution, maintaining standards, and helping drive operational success across daily production.

This is not a traditional restaurant chef position. Success in this role requires leadership, organization, urgency, accountability, and the ability to execute at volume without sacrificing quality.

Current production averages approximately 5,000 meals daily, with significant company growth planned over the next 2–3 years that is expected to more than double production volume.

Schedule is Monday through Friday; 6 am - close (3 pm)

Key Responsibilities

- Lead day-to-day kitchen execution within an established culinary and operational structure

- Work directly on the floor alongside the production team every day

- Partner closely with culinary leadership on execution, systems, and standards

- Help oversee large-scale meal production with consistency and efficiency

- Protect and maintain high culinary standards across all production

- Manage and develop sous chefs and hourly team members

- Ensure recipes, yields, portioning, and production standards are followed

- Maintain food quality, food safety, and sanitation standards

- Support labor efficiency and operational stability

- Assist with production planning, scheduling, and workflow optimization

- Troubleshoot operational issues in real time and help implement solutions

- Reinforce accountability, consistency, and execution across kitchen operations

What Success Looks Like

- Kitchen operations run organized, on time, and efficiently

- Teams execute consistently and understand expectations clearly

- Quality remains strong across thousands of meals daily

- Culinary standards are protected even under pressure

- Leadership remains visible, engaged, and hands-on

- Standards are upheld consistently across all shifts

- Communication with culinary and operational leadership is proactive and solution-oriented

Qualifications

- REQUIRED: Culinary Degree

- 3–5+ years of kitchen leadership experience

- Experience in high-volume production, commissary, meal prep, catering, manufacturing, or multi-unit foodservice strongly preferred

- Strong leadership and organizational skills

- Ability to lead large teams in fast-paced environments

- Comfortable with structure, systems, and accountability

- Strong understanding of food safety and operational execution

- Ability to remain calm and decisive under pressure

- Experience with inventory, yields, prep systems, and labor management preferred

Preferred Traits

- High ownership mentality

- Leads from the front

- Team-first leadership style

- Strong sense of urgency

- Detail-oriented without losing sight of the big picture

- Solution-oriented and operationally focused

- Takes pride in food quality and execution

- Comfortable giving and receiving direct feedback

- Understands that strong operations are built through collaboration, accountability, and team success — not individual ego or title-chasing

Growth Opportunity

This role offers strong long-term growth potential as the company continues expanding production capacity, operational infrastructure, and culinary leadership over the coming years.

We are looking for someone excited to help build alongside a leadership team — someone motivated by operational excellence, team success, and long-term growth rather than simply climbing titles.

Ideal candidates are energized by growth, operational challenges, and the opportunity to help shape a rapidly scaling culinary organization.

Schedule & Environment

- Monday through Friday schedule (6 am - 3 pm ish)

- Fully hands-on operational leadership role

- Fast-paced, high-volume production environment

- Team-oriented culture focused on execution, accountability, consistency, and continuous improvement

Pay: $25.00 - $26.00 per hour

Benefits:

401(k)
401(k) matching
Dental insurance
Food provided
Health insurance
Paid time off
Tuition reimbursement
Vision insurance

Application Question(s):

Do you currently hold any professional culinary certifications (e.g., CC, CSC, CCC, CEC, CMC, or equivalent)? If yes, please list each certification, the issuing organization, and the year obtained.

Experience:

kitchen leadership: 3 years (Required)

Ability to Commute:

Chesterfield, MO 63017 (Required)

Work Location: In person

Quick Apply

Refine Your Search

executive chef jobs in saint peters, mo

Chef de Cuisine – High Volume Culinary Operations

Executive Chef/Kitchen Manager

Executive Chef

Executive Chef, Events Culinary Operations

Executive Chef

Culinary Services Director

Executive Culinary Manager

Culinary Services Director

Chef de Cuisine

Executive Chef CAMPUS DINING- Principia College- Elsah, IL

Executive Sous Chef

Head Chef

Food Service / Culinary Manager

Head Chef (Nights)

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