The Hi-Pointe has been an iconic St. Louis destination ever since this spot was a little drive-in in the 1980’s. Our mission is to bring it back to life with mouthwatering burgers and original sandwiches.
Our chef-inspired menu uses locally sourced ingredients.
Our burger and sandwich joint is located in the historic Hi-Pointe neighborhood, just off of highway 40. This spot is a great place to pop into before or after events around town, or even as the main event.
The menu has something for folks of many walks of life from our creative burgers, sandwiches, and shakes, to healthy salads and a menu for the little ones.
Following the tradition of killin' it, Hi-Pointe Drive-In is brought to you by your friends from Sugarfire Smokehouse, among a few of your other favorite eateries.
Our team is made up of the greatest people we know and talented chefs that create a unique experience every single time you come in, order delivery, or cater your event.
The Kitchen Manager / Chef at Hi-Pointe Drive-In is responsible for managing the kitchen of one of St. Louis’s best fast-casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways.
This position requires a high level of accountability, a genuine love for people, and the ability to serve A LOT of burgers.
Although the Kitchen Manager is responsible for profitability, success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work.
The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food. The Kitchen Manager is expected to execute company recipes and food standards and be able to think outside the box with our daily creations’ (check our Instagram @hipointedrivein).
Hi-Pointe was founded with the goal of creating a better, more authentic take on a stagnant food category and so far, it’s working.
We believe that by focusing on the things that matter most, success is inevitable.
Here are a few sayings that define what we care most about
Honored Hospitality We don’t take the privilege of service for granted. Every time you set foot in our coop, or just take home some tasty chicken, we’re thankful.
We show it. And that’s what hospitality smells like.
People First If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals for now and into the future.
Chef-Driven Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners, paired with providing culinary leadership is really what you’re tasting.
The Kitchen Manager / Chef is responsible for
- Hiring, training, and developing the BOH team which consists of 15-25 team members
- Flawless shift execution
- Working with shift leaders to become better leaders and execute shifts independently
- Managing BOH labor costs which includes weekly scheduling for the BOH team
- Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
- Creating daily specials that are crazy enough to be considered Hi.
- Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
- Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
- Streamlining the kitchen processes to maintain fast-casual ticket times
- Creating and maintaining a positive culture where people want to work, and people are pushed to be their best.
- Taking care of your kitchen, by ensuring all equipment used is in safe working condition, checked, and regularly serviced
- Maintaining and delegating checklists to ensure effective running of the kitchen.
- Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.
- Communicating company messages to BOH staff in order to inform them of any changes to products or policies.
- Ensuring all team members meet all restaurant standards for safety and food handling.
- Adhering to company standards, including personal hygiene and appearance
- Assisting in community-related events, festivals, etc.
- Serving as an ambassador of Hi. And having pride in who we are
Qualifications :
- Minimum of 5 years of restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or in the retail / hospitality industry preferred
- High school diploma or equivalent required, some colleges preferred
- Serv Safe Certification
- Hepatitis A vaccination record
Ability to understand and follow direction from others.
- Ability to read recipes and memorize and replicate food production procedures.
- Ability to work in a high-volume, fast-paced work environment.
- Skill and coordination in using kitchen utensils and equipment.
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The Kitchen Manager/Chef at Hi-Pointe Drive-In is responsible for managing the kitchen of one of St. The Kitchen Manager/Chef is responsible for…. Although the Kitchen Manager is responsible for profitability, success is also measured by your ability to develop the team, inspire them to be their bes...
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