We are seeking one friendly, energetic, professional, and organized individual to host our dinner service 5 nights per week. This individual should be able to stand for the duration of their shift, work very well under pressure, possess excellent telephone skills, excellent problem-solving skills, have an upbeat attitude, and have at least 2 years of experience working within a fast-paced, high-quality dining environment.

This individual must have an availability to cover our dinner service Tuesday – Saturday. OpenTable experience is a plus but a high level of technological aptitude is required in order to succeed.

Job duties include but are not limited to: greeting, seating, and managing incoming guests according to a pre-assigned section and server rotation by the manager on duty; answering all incoming phone calls which includes taking carryout orders, inputting reservations, and fielding questions and inquiries about our business operations; assisting servers with bussing, seating, and water service when able; and maintaining a clean and organized entrance area as well as restroom area.

This position is great for someone who is looking for a supplementary income and does not want early mornings or late nights (roughly 20 hours per week). Compensation will be covered during the interview process but will be positioned toward the top of the industry in our area for hosts and hostesses at upper casual full-service restaurants.

Cobalt Smoke & Sea is an established, upscale restaurant in Creve Coeur entering an exciting new chapter. Our concept combines coastal cuisine, modern American cooking, live-fire and smoked elements, seasonal ingredients, thoughtful cocktails, and warm, polished hospitality.

We are looking for an Executive Chef who wants more than a kitchen-management position. This is an opportunity to help shape the culinary identity of Cobalt, build a respected kitchen culture, develop emerging culinary talent, and create one of the most compelling chef-driven dining experiences in the St. Louis area.

The right candidate may be an experienced Executive Chef or an accomplished Chef de Cuisine, Executive Sous Chef, or senior culinary leader who is ready to take the next step.

The Opportunity

The Executive Chef will have meaningful creative authority over Cobalt’s culinary program while working closely with engaged ownership to maintain strong financial and operational standards.

We want a chef who can:

• Create food that gives guests a reason to return
• Develop seasonal menus that balance creativity and accessibility
• Maintain consistency during every service
• Build and mentor a strong kitchen team
• Establish relationships with local farms, producers, and specialty vendors
• Manage food cost, labor, purchasing, inventory, and waste
• Help develop chef’s dinners, wine dinners, special events, and off-menu features
• Build systems that allow the restaurant and its culinary team to grow

This is not a corporate position with a predetermined menu. We are looking for a culinary leader with a point of view who also understands that creativity and profitability must work together.

Primary Responsibilities

• Lead all back-of-house operations
• Develop and execute seasonal lunch, dinner, brunch, happy-hour, and special-event menus
• Create standardized recipes, portions, plating guides, and preparation procedures
• Cost all recipes before they are placed on the menu
• Maintain food quality, presentation, consistency, and ticket-time standards
• Recruit, train, schedule, supervise, and mentor the kitchen team
• Develop sous chefs, line cooks, prep cooks, dish staff, culinary students, and apprentices
• Establish daily prep lists, production systems, station standards, and opening and closing procedures
• Manage food purchases, vendor relationships, inventory, waste, and product rotation
• Maintain food cost and kitchen labor within approved targets
• Conduct regular inventory counts and review purchasing variances
• Coordinate closely with front-of-house leadership
• Train service staff on new dishes, ingredients, preparation methods, allergens, and suggested pairings
• Maintain excellent sanitation, food-safety, and health-department standards
• Oversee kitchen equipment care and preventative maintenance
• Participate in marketing, food photography, community events, and guest-facing culinary experiences
• Help establish culinary-school relationships, internships, and apprenticeship opportunities

What Success Looks Like

During the first 90 days, the Executive Chef will be expected to:

• Learn the existing operation, menu, team, vendors, and guest expectations
• Evaluate current kitchen staffing and systems
• Establish clear standards for preparation, execution, cleanliness, and accountability
• Complete recipe costing and plating documentation
• Develop a seasonal menu plan that supports the Cobalt Smoke & Sea identity
• Implement reliable inventory, purchasing, waste, and labor-control systems
• Build trust with both the kitchen and front-of-house teams
• Present a long-term plan for team development and culinary growth

Ideal Candidate

• Significant progressive experience in professional kitchens
• Prior experience as an Executive Chef, Chef de Cuisine, Executive Sous Chef, or senior Sous Chef
• Experience in upscale casual, fine dining, private club, boutique hotel, or chef-driven restaurant environments
• Strong scratch-kitchen background
• Experience creating seasonal menus and daily features
• Strong seafood, sauce, meat, pasta, vegetable, and modern American cooking skills
• Understanding of live-fire, wood-fired, smoked, or charred cooking techniques is a plus
• Demonstrated ability to manage food cost, purchasing, inventory, labor, and waste
• Experience recruiting, training, mentoring, and retaining kitchen employees
• Calm, organized, and professional leadership style
• Ability to hold high standards without creating a hostile kitchen environment
• Strong communication and problem-solving skills
• Comfortable working directly with ownership
• Food Protection Manager certification, or the ability to obtain it promptly
• Culinary degree is welcomed but not required

The Person We Are Looking For

The successful candidate will be:

• Creative without being impractical
• Confident without being arrogant
• Financially disciplined without sacrificing quality
• Hands-on and willing to work alongside the team
• Passionate about teaching and developing people
• Organized enough to build repeatable systems
• Comfortable receiving and giving constructive feedback
• Interested in building something meaningful over the long term

We are seeking experienced cooks to join our restaurant team. This is an entry level posistion. Only Tues-Sat 2pm-close availability will be considered, closed on Sunday and Monday. Experience level required is a minimum of one year and basic knife skills. In this position, your principal goal will be to prepare high-quality dishes that meet the restaraunts standards. You will be responsible for setting up a station, stocking inventory, and maintaining sanitation standards. To be successful in this role, the ideal candidate will possess excellent communication and multi-tasking skills. Ultimately, you will play an essential role in contributing to our customer satisfaction and restaurant growth.

Responsibilities: Ensure the station is set up and stocked. Prepare simple prep components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces. Report to the executive chef and follow instructions. Make sure food preparation and storage areas meet health and safety standards. Clean station areas and follow prpoer closing SOP's. Stock inventory and supplies. Cook menu items with the support of the kitchen staff.

Requirements:  In-depth knowledge of restaurant best practices and cooking methods. Excellent communication and organizational skills. Aptitude for multi-tasking. Must be able to work cooperatively and efficiently in a team.

Competitive compensation.

We are searching for candidates who will enjoy working with others in a fast-paced culinary environment and who have a desire to help create an enjoyable dining experience for guests. Bussers aim to support other team members by cleaning and resetting tables, ensuring the availability of flatware and plates, and bringing guest needs to the attention of waitstaff. They also restock necessary items, such as napkins and straws, and may assist with washing dishes. Suitable candidates should be efficient, attentive, and have strong customer service skills.

Busser Responsibilities: Work with restaurant staff to create a positive dining experience for guests. Greet customers and answer questions. Alert servers when tables are in need of attention. Clean tables and remove dishes after the party leaves. Carry loads of soiled dishes to the dishwasher to be cleaned. Ensure availability of clean dishes, flatware, glasses, straws, napkins, and other dining materials. Washing dishes. Be able to remain focused and on-task during busy hours.

Busser Requirements: Previous restaurant experience preferred, but not necessary. Excellent customer service and communication skills. Eye for details. Ability to lift 20 lbs or more. Willing to stand or walk for extended periods. Availability to work evenings and on weekends, including holidays.

We are looking for a dedicated, organized dishwasher who enjoys working as part of a team in a fast paced culinary environment. The Dishwasher's duties include washing soiled plates and flatware, and all other dirty dishes to keep the kitchen cleaned and organized. They may also restock items, unload delivery trucks, help prepare cook stations, clean appliances and machines, empty and clean trash receptacles, and other duties, as needed. To be successful as a Dishwasher, you should be a committed, communicative team player with excellent time management skills. You should be able to prioritize tasks in a busy setting and adhere to all food safety regulations and procedures.

Dishwasher Responsibilities: Ensuring the availability of clean dishes by washing dishes, pots, pans, and flatware. Cleaning machines and appliances used in the kitchen, such as coffee makers, pots, and pans, mixers, etc. Unloading and storing deliveries. Sweeping and mopping floors, especially in the event that items are broken or spilled. Taking out the trash and rinsing garbage cans. Supporting other restaurant staff members by assisting with other tasks, as needed. Reporting kitchen accidents or violations of food safety codes and procedures.

Dishwasher Requirements: Minimal work experience. Strong problem solving and communication skills. Exceptional time management skills. Ability to stand or walk for 8-hour shifts and lift at least 20 pounds. Willingness to comply with all food safety procedures.

We are seeking only the best when it comes to our service personnel. With an industry-best schedule, an above-average price point, a chef-led kitchen, a reliable and expansive bar, and an overall growing business, we are positioned to only seek top-notch servers and are therefore very selective with our hiring process for service team members. Note that we do not hire order takers, we hire only hospitality professionals. Please do not apply if you do not meet or exceed the requirements and expectations listed below...

Attributes required: positive attitude, energetic, organized, detail-oriented, hospitable, thorough, professional, clean, attentive, works well with others, suggestive, must be 21 years of age or older

Knowledge/Skills required: wine varietal distinction and ability to provide pairing suggestions, spirits, popular classic cocktails, seat number management, fine dining service steps, expediter etiquette, salesmanship

Experience required: at least 3 total years of serving experience in a high-quality, upper casual, full-service restaurant and a track record showing no employment terminations due to poor behavior, lack of work quality, or negative guest relations.

Servers must be available to work at least 3 evenings (3:30pm-10:00pm) between Tuesday – Saturday with 2 of those evenings being Friday and Saturday. Compensation is primarily tips + hourly wage.

Cobalt Smoke & Sea is looking for a professional, high-energy Bartender with excellent mixology skills to serve classic cocktails and exciting new beverages to our customers.

The Bartender will work to make innovative cocktail experiences to our guest. Cobalt is known for this in STL! And we are proud of it.

To succeed, you should be efficient, observant, knowledgeable, and personable, and be prepared to work in a place that sells an enormous amount of handcrafted cocktails.

Bartender Requirements: Drama free, High School Diploma. Additional education, training, certificates, or experience may be required.

Meets state minimum age to serve alcohol. Availability to work nights, weekends, and holidays.

Positive, engaging personality and professional appearance.

Exceptional interpersonal and communication skills. Strong task and time management abilities. Eye for detail and understanding of drink mixing tools and techniques.

Ability to stand, walk, bend, etc for extended periods, and lift up to 25 lbs.

We are seeking one hardworking individual who wants to work and is available Tuesday through Saturday for our dinner shifts. Shift would begin at 5:00pm and end at business decline, usually around 9:00pm. The right person will be generously tipped out from our service staff. Entry level for upper casual full service restaurant.

Must be able to lift at least 50lbs, stand and bend over to complete tasks, and must have a positive appearance.

Responsibilites:

• Reports to bartender(s) on duty for all general assistance needs
• Glassware Washing, Polishing, Stocking
• Maintenance of Bar Top
• Fruit & Garnish preparation/stocking
• Server assistance with table supplies