Executive Chef at The Savoy

Avion Hospitality Employee Services LLC•Kansas City, MO

9d•Onsite

About The Position

The Executive Chef leads all culinary operations at Hotel Savoy, including the restaurant, banquets, and associate meals. This is a hands-on leadership role responsible for ensuring food is prepared to standards, executed consistently, and presented in a manner that reflects the Savoy experience. The Executive Chef maintains a clean, organized, and safe kitchen; manages food costs and waste; and drives kitchen efficiency. The role partners with the Food and Beverage team on menu development, pricing, banquet execution, and daily operations, and actively supports service during peak periods. The Executive Chef directs the culinary team and is accountable for overall kitchen performance. The role builds structure through training, accountability, and follow-through, and requires independent decision-making, sound judgment, and leadership of both operational and administrative work. Responsibilities include managing kitchen personnel and schedules, budgeting and inventory, food safety and quality, menus and purchasing, banquet execution, recordkeeping, and coordination with hotel leadership and other departments. The position is an exempt leadership role.

Requirements

At least 5 years of progressive experience in a hotel or related field, a 2-year college degree, and 3 or more years of related experience; or a 4-year college degree and at least 1 to 2 years of related experience; or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
Supervisory experience required.
Proficiency with Windows operating systems and company-approved spreadsheet and word-processing applications.
Ability to convey information and ideas clearly.
Ability to evaluate alternatives and make decisions quickly and accurately.
Ability to work effectively in stressful, high-pressure situations and maintain composure and objectivity.
Ability to anticipate, prevent, identify, and resolve workplace problems.
Ability to assimilate complex information from varied sources and adapt it to specific needs and constraints.
Ability to listen to, understand, clarify, and resolve concerns raised by coworkers and guests.
Ability to work with and understand financial information and data, and perform basic arithmetic.
Must comply with applicable certification requirements, including Food Handlers, Alcohol Awareness, CPR, and First Aid.
Must have a valid driver’s license and undergo a motor vehicle background check.
Must undergo a criminal background check.

Responsibilities

Lead culinary operations across the restaurant, banquets, and associate meals, maintaining food quality, consistency, presentation, and service standards.
Maintain a clean, organized, and safe kitchen, including enforcing the “Clean As You Go” standard and applicable company, brand, and certification requirements.
Manage food costs, kitchen budgets, waste, purchasing, inventory, stock pars, and kitchen efficiency; maintain required records and reports.
Partner with the Food and Beverage team on menu development, pricing, banquet execution, daily operations, promotions, and menu tastings.
Actively support and expedite service during peak meal periods, overseeing food preparation, receiving, storage, plating, and food displays across outlets and banquets.
Lead, supervise, motivate, coach, train, and hold kitchen personnel accountable; conduct interviews, hiring, performance appraisals, department meetings, and staff scheduling.
Review staff hours and submit payroll information; prepare schedules and wage and productivity reports for the General Manager.
Develop training and employee morale, and develop a manager as assigned by the Corporate Office, including competency sign-off and placement assistance.
Prepare and maintain recipe cards and food specifications; determine and price daily specials and evaluate their success.
Review B.E.O.s and attend daily B.E.O. meetings; maintain banquet and outlet food presentation and merchandising standards.
Conduct and oversee food inventories, cost out breakfast and salad buffets at least quarterly, and review food sales, menu abstracts, P.O.S. reports, and daily food cost reports.
Operate and make changes in the P.O.S. system and maintain an “86’d” item board.
Recommend kitchen operating supplies and capital purchases to the General Manager; follow competitive bidding and corporate purchasing guidelines.
Maintain professional communication with managers, employees, guests, and other departments; follow through on kitchen-related guest requests and complaints.
Plan employee menus and oversee the Employee Breakroom; maintain an organized filing system for purchases, schedules, forecasts, reports, and tracking logs.
Participate in required manager-on-duty coverage, staff and all-employee meetings, and other functions as required by management.
Assist the General Manager and Engineering Department with emergency procedures and perform other duties requested by the General Manager.