Chef (Morton Amphitheater)

ASM Global•Kansas City, MO

4d•Onsite

About The Position

The Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the venue. The Chef will report to the General Manager. ESSENTIAL FUNCTIONS People and product focused hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Culinary Leads and Lead Cooks through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare cost saving annual budgets and ensure all fiscal responsibilities are met. Oversees inventory management to assure all outlets are always adequately supplied. Performs periodic inventory. Requisitioning and Purchasing. Maintains effective vendor relationships. Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Direct interaction with high level clients. Oversees all culinary employees to achieve budgetary, food quality and customer service expectations. Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity. Assists in ensuring schedules are complete based on a forecast. Must communicate and work closely with General Manager. Cross-train those within the department while encouraging, reinforcing and supporting your peers and team. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Performing additional related duties, tasks and responsibilities as required.

Requirements

Minimum three (5) years as an executive chef in a high-volume food industry.
Minimum five (5) years of experience as an executive sous chef in a high-volume full-service food operation.
Proven track record in improving kitchen efficiencies, quality, food and labor costs.
Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
Must have excellent managerial, financial analysis, team building, and communication skills/customer service.
Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
Must be proficient on Microsoft Word, Excel, and PowerPoint.
Must be flexible to work extended hours due to business requirements including nights, weekends and holidays.
Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job-specific safety training.

Nice To Haves

Bilingual in English and Spanish, a plus

Responsibilities

Directing and administering the planning, preparation, production and control of all culinary operations in the venue.
Hands-on management of day-to-day operations of all food outlet kitchens.
Implementing and enforcing all departmental and organizational policies and procedures.
Assuring staff compliance with all standards, policies and procedures.
Managing associates through planning and scheduling of work assignments and performance development.
Administering corrective counseling process, training and development, appraisals, and payroll accountability.
Planning innovative menus and maintaining financial responsibility for the menu mix.
Analyzing menu and food costs and preparing cost and quality efficient menus/specials.
Preparing reports regarding food and menu analysis.
Preparing cost-saving annual budgets and ensuring all fiscal responsibilities are met.
Overseeing inventory management to assure all outlets are always adequately supplied.
Performing periodic inventory, requisitioning, and purchasing.
Maintaining effective vendor relationships.
Overseeing the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
Direct interaction with high-level clients.
Overseeing all culinary employees to achieve budgetary, food quality, and customer service expectations.
Making effective use of available resources, including time, labor, and materials, and adjusting methodologies to maximize productivity.
Assisting in ensuring schedules are complete based on a forecast.
Communicating and working closely with the General Manager.
Cross-training individuals within the department while encouraging, reinforcing, and supporting peers and the team.
Demonstrating competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.
Performing additional related duties, tasks, and responsibilities as required.