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Yellowbelly
One of the Best New Restaurants of 2018 according to Sauce Magazine, Feast Magazine, Ian Froeb & St. Louis Post Dispatch, and the Riverfront Times.
We are looking for experienced, hard working, team oriented LINE COOKS. We expect our team to have a strong attention to detail, to stay organized, and keep their station clean. We are a restaurant and a company that takes pride in what we do, and expect the same from our staff. We have room for another Sous Chef on staff, so there is plenty of room to grow into bigger roles and more responsibility.
Please send a resume to yellowbellyhiring@gmail.com
Yellowbelly opened in the Central West End in September, at the corner of Euclid & Lindell. Chef Richard Blais and his team of chefs at Trail Blais llc have developed the menu and helped train the staff, alongside our Chef Kate Wagoner, who has worked for Richard Blais for the last 8 years.
Yellowbelly is an island and ocean-inspired restaurant. Our menu incorporates ingredients from the ocean into every dish. We are fish and seafood heavy, but not only seafood. We use seaweed in salads. Uni blended into uni butter, uni in macaroni salad. Eel sauce and fish sauce with carrots and brussel sprouts. It is a very unique menu for St. Louis.
Employees can start immediately. Yellowbelly is located at 4659 Lindell in the Central West End.
From Food & Wine Magazine
'Richard Blais is expanding his restaurant portfolio. The Top Chef winner, restaurateur, and cookbook author will parter in opening Yellowbelly, the highly anticipated second project from Retreat Gastropub team Travis Howard and Tim Wiggins'
Please send a resume to yellowbellyhiring@gmail.com
