Salt and Smoke
  • St. Louis, MO, USA
  • Full Time

Do you ENJOY great BBQ? Come join our team!

Salt + Smoke Company is more than just a highly successful local barbecue institution in St. Louis. We are committed to serve great food to our guests. We are proud of our work.

WHY? Teamwork, shared support, constant training and providing guests an exceptional dining experience with a genuine care for the highest quality food, atmosphere, and service!


The team at Salt + Smoke have been passionate about treating meat right for years and are excited to bring our St. Louis-style BBQ to the Delmar Loop, Hampton, St. Charles, Central West End and Ballpark Village neighborhoods. We do our best to bring you the best everything from our fries to our pies are made from scratch! Serving our community during this challenging time is essential.


*NEW LOCATION 05/14/2021 BALLPARK VILLAGE!*: 1 Cardinal Way, St. Louis, MO 63102

Delmar Loop: 6525 Delmar Blvd | University City | MO 63130

Central West End: 392 N. Euclid Ave. | St. Louis | MO 63108

Hampton: 5625 Hampton Ave. | St. Louis | MO 63109

St. Charles: 501 S. Main St. | St. Charles | MO 63301


  • Our Culture: Within our Team, our customers, and our brisket, we are creating a culture of warmth and belonging, where everyone is welcome and supported. We are delivering our very best in all we do!
  • Your Benefits: Our world-class benefits and programs for eligible part- and full-time team besties include base pay and bonus, benefits (Medical, Dental, Vision coverage, Life & AD&D, STD), paid time off, holidays, employee discounts, 401(k) savings plan and perks!
  • Earn more! We offer a competitive salary and reliable paycheck paid on a WEEKLY basis for all employees.

***SIGN ON BONUS $250***for specific positions only. Eligible employees must be employed at the time of the payout. Payouts will occur in 1 installment after 90 days.

  • Your Advancement Opportunities: We recognize the knowledge and the talent of our employees. We thrive with the growth of each team member. Internal Mobility matters and there is a career path for everyone: operations, corporate positions, commissary, management roles.
  • Health and Safety: Keeping people healthy is a top priority in our restaurants. We continue to take all recommended medical and health precautions in our buildings and stores in addition to the ionization technology system from HVAC elements installed in our restaurants.


If you thrive in a high-pressure, fast-paced environment, can simultaneously have a commitment for excellence, hospitality, multi-task, and remain positive and upbeat, we want to hear from you!

We are looking for a talented Executive Chef with a passion for food, hospitality, and a commitment to help the restaurant run smoothly, for both the Back of House team and our guests.

You will report to the General Manager, Corporate Chef, and Pitmaster.


The Executive Chef is responsible for managing staff and the day-to-day kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. You are also responsible for quality service, meeting/exceeding financial and service goals, managing all kitchen employees, and impressing guests with quality and timely service in food presentation and preparation. The ideal candidate demonstrates commitment to these goals through work ethic, integrity, and respect for the company and employees.

  • Delegate and manage tasks to kitchen staff, communicating and providing clear direction to staff.
  • Train kitchen associates to maximize productivity and minimize waste.
  • Inspect daily use records to make sure that estimates are filled in correctly and employees are following these estimates as closely as possible.
  • Pull all food needed for daily production from walk-in and utilize all leftovers.
  • Operate as the main expeditor when necessary, ensuring that all food leaving the kitchen is accurate according to ticket modifications and dietary restrictions, and plated in a highly presentable manner.
  • Perform BOH staff reviews in a timely manner.
  • Provide daily communication in our logbook system to keep operations and management aware of day to day operations.
  • Schedule Back of House staff and cut throughout shifts as necessary to maintain and exceed labor targets.
  • Conduct and supervise twice daily tastings with FOH and BOH management to ensure food quality and consistency.
  • Order food and smallware orders based on inventory and predicted needs or the restaurant while maintaining and exceeding budget goals.
  • Remain aware of ticket times and resolve any issues causing longer times than our standard.
  • Maintain and supervise excellent cleaning and sanitation practices in all areas of the kitchen.
  • Comply with attendance rules and be available to work on a regular basis.
  • Remain positive, resourceful and possess the ability to improvise while working in a fast-paced environment, sometimes under pressure.
  • Perform any other job-related duties as assigned.


  • Ability to be organized and capable of multi-tasking with attention to detail.
  • Ability to work in a face paced environment.
  • Ability to stand and be on feet for extended periods of time in varied climate conditions.
  • Ability to carry and lift up to 50 lbs at times.
  • Ability to work a flexible schedule, including evenings, weekends, and holidays. Scheduled days and times may vary based on business needs.
  • Possess knowledge of food preparation and kitchen services, business and basic accounting principles and practices.
  • Ability to effectively and efficiently manage daily operations and resolve operational problems.
  • Possess strong listening, verbal, and written communication skills with professionalism, diplomacy, and confidentiality.
  • Display consistent professional leadership while simultaneously handling competing and changing priorities and projects.

Duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice.


  • High school education plus schooling in culinary arts or related major
  • 3+ years in kitchen management.

WE ARE PROUD TO BE AN EQUAL OPPORTUNITY EMPLOYER: We are committed to a work environment that supports, inspires, and respects all individuals. We promote, support, thrive and celebrate diversity, inclusion, and culture, which connects the entire Salt + Smoke family.

Salt + Smoke Company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.


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