FOOD SERVICE STAFFING

What We Offer

If you’re needing Waitstaff, Chefs, Bartenders or Cooks, you need DMR!
Whether a corporate affair or private, we provide the highest standard, full-service, team for any occasion.

WAITSTAFF / FRONT OF HOUSE POSITIONS

We know that planning a party for a small or a large group of guests is not exactly your top priority when running a business. That's why DMR is happy to supply you with the best waitstaff in St. Louis. Get in touch with our VP of Service Operations, Steve Timko, today to begin working with the top tier waitstaff for your event.

TIER 1 WATISTAFF

Can understand and follow basic set ups

Has knowledge of basic safety procedures

Able to work within a budgeted time frame

Has ability to interact effectively with clientele

Suitable for banquet and plated meals

Able to follow directions but will need directions

Will require intermittent supervision by management or department head

TIER 2 WATISTAFF

ServSafe Food Handler
Able to work with little or no supervision.
Generally, has a good working knowledge of all culinary systems
Has ability to identify proper product and help execute catered events
Is familiar with employee direction, task organization and sanitation procedures
Is discrete if handling proprietary information is necessary
Has the ability to effectively interact with customers and clients

BARTENDER

Can understand and follow basic set ups
Has knowledge of basic safety procedures
Able to work within a budgeted time frame
Has ability to interact effectively with clientele
Will require intermittent supervision by management or department head
Knowledge and capable of banquet bars and most non-extensive rails
TIPS certified

DISHWASHER

Has knowledge of proper sanitation
Able to collect used dishes, plates and utensils
Load washing machine and stacking washed items
Wash specific items by hand such as wooden cutting boards, large pots and delicate items.

CULINARY SERVICES

Whether you’re planning to host an intimate dinner party with your closest family and friends, or maybe a larger gathering to celebrate a birthday, engagement party, holiday, or special occasion — we’ve got you covered! Our Corporate Events bring the most delicious and creative culinary concepts straight to you, no fuss involved. Contact our VP of Culinary Operations, Guy Argent, and he will make sure you're supplied with the best culinary staff available in St. Louis.

TIER 1 CULINARY

General preparation work, deli, salad bar, pantry, retail food service.

TIER 2 CULINARY

eneral preparation work, deli, salad bar, pantry, banquet service, some line service.

Have basic knife skills

Ability to do basic cutting, chopping and assembly work common to most culinary areas

Will require intermittent supervision by management or department head

Can understand and follow basic recipes

Has knowledge of basic safety procedures

Has knowledge and ability to use basic PPE (personal protective equipment) when required

Suitable for banquet plate up and plate assembly

Understands operation of most basic kitchen equipment

Best suited for low or medium volume environments

Able to work within a budgeted time frame

Has ability to interact effectively with clientele

Able to prepare salads, proportioned salads as illustrated or demonstrated

Able to prepare most basic protein salads by recipe but will need guidance to prepare by rote

Able to follow directions but will need directions

Basic knowledge of equipment and smallware identification, storeroom procedures and issue procedures if used

Able to understand and fill out production records with guidance and input by management or department head

TIER 3 CULINARY

More advanced preparation work, basic grill cook functions, ability to prep and operate sauté station, line service at all stations, all display cooking. Can assist with entrée preparation including soups, sauces, starches, vegetables, and proteins. Can serve as lead on banquet service. Ability to carve.

ServSafe Required

More advanced knife skills.

Has basic knowledge of soups, sauces, and entrees

Can work with minimal supervision.

Understands and is qualified breakfast grill preparation and breakfast service.

Understands and qualified sauté station preparation and service.

Understands and has good working knowledge of recipes and extensions

Able to use all kitchen equipment effectively.

Understands and is qualified for lunch grill and setup/service.

Can do omelets and any other type of display cooking.

Good understanding of production records and can complete with minimal guidance.

Working knowledge of entrée station and entrée station preparation. Can assist with production in all phases of entrée area.

Can work as lead cook in banquet service plate up.

Includes all functions listed under stage one cooks.

Good knowledge of safety procedures and safe working practices.

Understands and can use all PPE if required.

Understands pizza preparation station and service as required.

Ability to do limited baking. (Not a scratch baker).

CLASS A CULINARY

Entrée and fine dining, executive luncheons and dinners, catered events, key personnel replacement.

Ability and mastery of the entrée station, sauces, soups, vegetables, starches, and accompaniments

Able to work with little or no supervision

Generally, has a good working knowledge of all culinary systems

Can serve as a department head in any department

Can work lead in any station

Excellent knife skills

Excellent knowledge of equipment, safety procedures, production records and all record keeping

Has the ability to think on the fly and to fix what is broken to make it work

Chef and sous Chef Replacement

Able to produce items for any type of catered event in any type of environment

Suitable for private parties and in-home catered events

Includes all functions of stage one and stage two cooks

Services: Services