Catering/Event Staff
Steve's Hot Dogs
Description
We are in search of some new ROCKSTAR talent to work with us for 80-100 events this year.
Reliable transportation is a MUST as staff may be assigned to work at multiple locations depending on the need. Locations including, but not limited to: CityPark Stadium, Enterprise Center, The Dome at America's Center, local festivals (Spring and Fall), and working at our South Grand location prepping. Staff may also occasionally be asked to run and deliver food from one location to another (i.e S. Grand location to CityPark). All staff must be available during nights and weekends as the majority of all events take place during these times.
We need both Back of House (Kitchen experience strongly preferred) and Front of Houes (MUST be customer service oriented) staff for these events. All applicants must be 18+.
Stadium wages average between $16-24+ per hour including tips. Team members will be eligible for discounts at Steve's Hot Dogs, Steve's Meltdown, and our sister restaurants The Fountain on Locust and The Fountain on Delmar.
Applicants with stadium experience and/or ServSafe Certification preferred. Must have proof of Hep A Shots.
Events are all very high speed and physical, but FUN!
Hiring
Hourly
$16 - $24 / hr
Shift Lead
Steve's Hot Dogs
Description
Join the team at Steve's Hot Dog’s at our new Chesterfield location. We are currently seeking leadership-oriented individuals to help us lead shifts at this location. Those who apply should have some degree of shift leadership experience with a desire to grow into higher management.
This role is a supervisory position that will require some restaurant experience. The Shift Leader will work in a hands-on capacity in front and back of house, frequently interacting with the public while motivating and leading our employees. Nights and weekends will be required for anyone in this role.
*Our Ideal Candidate*:
Our ideal candidate will be a hard worker with high quality standards, someone who is comfortable holding others accountable and leading. They will be outgoing and customer-oriented. This individual MUST enjoy customer interactions - and be obsessed with always improving customer experience. Must be 18+ to apply.
*Duties*
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Running shifts
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Ensuring high food quality
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Delegating cleaning and prep duties and following up to be sure they're being done well and to standard.
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Coaching employees to delivery excellent customer service.
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Working toward maximum profitability and growth
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Menu development (in partnership with our culinary director)
*Pay*
This role pays $13 as a base plus a share of tips, guaranteeing $19 per hour, minimum. With higher volume and higher tips, this role will earn more.
After 1 year, every employee is eligible for Paid Time Off (PTO) - ask for details.
Additional benefits include discounts at Steve's Hot Dogs (S. Grand and Delmar), Steve’s Meltdown at The Foundry and our sister restaurants at The Fountain on Locust and The Fountain on Delmar. You will also be eligible to work at our CityPark, Enterprise, or Dome locations as well as seasonal events for extra income.
Bring your talent and a positive attitude. Work hard and support your team. Let's grow together!
Job Types: Full-time, Part-time
Pay: $19.00 - $21.00 per hour
Expected hours: 30 – 40 per week
Benefits:
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Employee discount
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Paid time off
Shift:
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10 hour shift
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8 hour shift
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Day shift
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Evening shift
Hiring
Full time
$19 - $21 / hr + Tips + Incentives
Kitchen Supervisor
Steve's Hot Dogs
Description
Steve’s Hot Dogs requires the Kitchen Supervisor to be responsible and accountable for all kitchen production, activities and inventory. The KM assumes complete responsibility for the kitchen organization and kitchen support team, ensuring employees are performing their job responsibilities and meeting or exceeding expectations. The KM has full responsibility for all kitchen operations including training, scheduling, production, purchasing, quality control, distribution, financial accountability, and adherence to company standards. Manager must be SERVSAFE certified (or able to become so within 30 days), familiar with Google Drive, and with creation/adherence to budget.
The Kitchen Manager is viewed as an integral part of the management team and is expected to contribute to the constant evolution of the company. This is a team-driven environment and all key management personnel work directly with partners on a daily basis.
KM Reports to: Owners, General Manager
External relationships: Vendors, Repair and Maintenance Contractors and other Support Systems.
Internal Relationships: Owners, Marketing, Finance, and all team members.
Responsible for: Kitchen Administrator and ALL Kitchen Team Members
Salary: $19.00/hour plus tips
Benefits: 1 Week PTO accrued over time
Expected Work Hours: 40 to 45 hours per week, a mix of days, mid-shifts and weekends
Successful Job Performance Measurement:
1. Kitchen Turn Time is Monitored, Reported (without prompting) and
Continuously Improved Quarter over Quarter.
2. Product quality and consistency is 100%. This will be measured based on
customer feedback and spot checks by GM.
3. Kitchen Staff is performing at 100%. They are well trained, moving up,
being adequately cross-trained and are meeting standards.
4. Kitchen Staff is being trained per agreed upon processes 100% of the
time.
5. Low turnover rate. Kitchen Staff members REMAIN on staff. High turnover
rates are our fault and must be addressed.
6. Kitchen Culture and Morale must be high. KM is responsible for pouring all
knowledge into staff, empowering them to be their best in their roles. The vibe
7. Kitchen Processes are completely efficient and labor is kept on target,
resulting in the ability to run lean and mean with as few staff as possible. This
is achieved through kitchen layout optimization, process optimization,
equipment usage and scheduling/cutting labor to hit targets.
8. Waste is consciously monitored, reported and reduced through
improved processes.
9. Menu is continuously improved through innovative recipes that are
on-brand. This requires monitoring of sales figures, pruning of menu
and development of new and exciting recipes that can be reliably
produced ON budget.
10. Supplies and ingredients are purchased without waste and without
Shortfalls. Menu items are never 86-ed for any reason. Store runs are
limited to true emergencies and are rare. Purchases are kept on budget. This
requires monitoring of prices and negotiations with vendors.
Key Responsibilities and Accountabilities
Safety: Ensuring that prep areas, production, and storage areas are up to standard to ensure that health and safety regulations are adhered to at all times.
- serve safe certified
- safeknife handling
- ensures all kitchen employees adhere to “Safety First” in all areas of the kitchen
Maintenance: Arranges for repairs, contracts, and other services. Communicates equipment repairs and needs with management and facilities team. Follow up until fixes have occurred.
Cleanliness: Supervises cleaning and maintenance of equipment.
· Investigates and resolves food quality and service complaints.
· Complies with Health Department Standards.
· Enforces and signs off on side work for all kitchen staff.
Time Management & Punctuality: Responsible for keeping your staff on track and ensuring they arrive on time and perform at a high level of productivity. Responsible for managing your own time efficiently with the goal of little to no overtime.
Financial Operations: Responsible for producing financial and operational reports on a daily, weekly, monthly, and quarterly basis. Must be brought to monthly Full Leadership Meetings.
- Food Cost
- Sales Numbers - and what actions will be taken as a result.
- Labor/Productivity
- Bring a plan each month for what actions will be taken in the month to follow
to improve kitchen operations and continuously level up.
Bottom Line/Net Profit: Responsible for the operations financial performance in accordance with all established guidelines and budgets. Responsible for labor costs, food costs, and limiting food waste, and for pricing out each recipes.
People Management: Build and lead an effective and cohesive team
- Responsible for overseeing and executing the training, managing, and development of all team members.
- Responsible for completing Quarterly Performance Reviews and making recommendations for the promotion, hiring, and advancement of all personnel.
- Responsible for overseeing that the scheduling of all personnel meets the operations needs and is in alignment with the labor and predetermined budget, and ensures we maximize labor cost.
Training & Development: Responsible for self development and continuing personal development.
- Make time for regular “heart checks” with your staff, aka one-on-one conversations
- Ensure your team’s reviews are conducted in accordance with company standards with goals being set and achieved
Inventory & Food Costs: Responsible for supervising inventory, estimating food cost, and monitoring purchasing and receiving.
- Affectively order items needed
- Responsible for EOM Inventory of products in storage and walk in. Inputting quantities into Monthly Accounting Google Doc with updated costs/prices.
- Responsible for managing food waste and being aware of product price increases and communicating this to all stakeholders within the company. Negotiating with vendors and suppliers for preferred pricing.
- Storage Areas: FIFO, proper storage, organized, labeled, clean, Use First Stickers
- Walk In: Organized, clean, tidy, proper storage of produce, FIFO practices used, consolidation
- Ordering: Meeting deadlines for orders, ordering appropriate quantities
Quality Control: Responsible for leading a team that can execute great food production and service consistently
- Spot check for flavor
- Using prep recipe card for every item
- Timers used for everything in the kitchen, always to prevent burning and
undercooking.
- Recipe Consistency – always measuring
- Recording/Costing new recipes
- Recording adjustments and updates to recipes
Job Type: Full-time
Pay: $14/hour + tips (Average $20-22/hour)
Benefits:
Paid time off
Shift:
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8 hour shift
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Day shift
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Evening shift
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Morning shift
Ability to commute/relocate:
17089 N. Outer Forty Rd. Ste. 140 Chesterfield, MO 63005
License/Certification:
ServSafe Food Certification within 30 days of hire
Shift availability:
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Day Shift (Required)
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Night Shift (Required)
Hiring
Full time
$20 - $22 / hr + Tips + Benefits
Front and Back of House Team Member
Steve's Hot Dogs
Description
We are more than just a hot dog joint. We are a small business growing in big ways-and you have the opportunity to help us do it. Steve's Hot Dogs is a St. Louis institution serving creative twists on delicious classics- hot dogs, burgers, chili bowls, and mac & cheese bowls.
*Our Ideal Candidate*:
Our team members have fun and work hard! Our ideal Team Members are eager to learn and grow in a fast-paced, high volume, and team-oriented atmosphere. We are seeking warm, friendly, and highly motivated candidates.
This role is that of a “Utility Player” -meaning that not only will this person take orders directly from customers and work with the POS, they are also responsible for preparing our product in line with our specific recipes and standards. Must be 18+ to apply.
As a Steve's Hot Dog's team member, you will:
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Cook, clean, prep, and care for our guests
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Provide our guests with a ROCK STAR experience
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Help us continually improve our processes
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Balance high volume with high quality
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Participate in ongoing training & development
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Join us in giving back to the community, through our Feed The People program
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Be teachable and ready to learn new skills
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Reach for new challenges and ask for additional responsibilities.
We offer our employees:
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Ongoing training
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Tip Share (most employees average $17 to $20/hour with tips included)
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Catering Tip Bonus opportunities
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Paid time off after one year
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Referral bonuses
You Belong Here.
We are more than an equal opportunity employer. We welcome and strive to maintain a uniquely diverse team. We do not discriminate on teh basis of race, religion, color, national origin, gender identity, sexual orientation, age, marital status, veteran status, or disability status. We want to create a home for everyone.
Additional benefits include discounts at Steve's Hot Dogs and our sister restaurant The Fountain on Locust. You will also be eligible to work at our CityPark, Enterprise, or Dome locations as well as seasonal events for extra income.
Bring your talent, and a positive attitude. Let's grow together!
Job Types: Full-time, Part-time
Hiring
Hourly
$15 / hr + Tips + Incentives
Equal Opportunity Employer
Our company is an equal opportunity employer/affirmative action employer, and as such affirms the right of every person to participate in all aspects of employment without regard to gender, race, color, religion, national origin, ancestry, age, marital status, sexual orientation, pregnancy, disability, citizenship, military or protected veteran status, gender expression and/or identity, or any other status or characteristic protected by federal, state, or local law.
Company Map Location
Our Hiring Culture
Rock Stars Have the Best Stories.
It all began in 2008. Steve Ewing, frontman for the band The Urge, opened his first hot dog stand - a humble spot to satisfy concertgoers' late-night cravings. Steve's Hot Dogs quickly grew from a hot dog cart to a successful restaurant known for its creative collaborations and unforgettable flavor combinations.
Steve's smoked all-beef Nathan's Famous Hot Dogs provided the basis around which a menu of culinary creativity was built. Toppings were then piled high on a fresh bun from a local bakery. Customers keep coming back for their favorite staples like the Gorilla Mac and Cheese Dog or the Chicago Dog - but also never miss the restaurant's creative limited-run collaborations with local restaurants and food brands like Strange Donuts, Dogtown Pizza, Gioia's, and Pretzel Boys.
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