Chef de Cuisine High Volume Culinary Operations

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:

Maryland Heights, MO 63043 (Required)

Work Location:

In person