RPC Executive Chef

Hy-Vee, Inc.•West Des Moines, IA

14d•Onsite

About The Position

The Executive Chef at the Ron Pearson Center establishes culinary standards for the daily café and corporate events and banquets. The role leads and develops the kitchen team, oversees food preparation and presentation, and combines creative menu development with operational discipline. The chef is responsible for upscale culinary execution, food cost management, and delivering an exceptional dining experience for employees, executives, and contracted external clients.

Requirements

Culinary degree from an accredited institution.
At least 5 years of culinary management experience, including high-end food preparation and presentation in a corporate dining, upscale catering, hotel, or fine dining environment.
Proven experience executing high-quality corporate events and banquets for executive-level audiences.
Experience with food cost control, labor management, and menu development.
ServSafe certification or equivalent food safety certification.
Expertise in high-end culinary execution, upscale menu development, fine dining presentation, and elevated food quality appropriate to corporate dining and events.
Ability to lead and develop a kitchen team while maintaining morale, professional standards, and culinary excellence.
Knowledge of food safety, sanitation regulations, and health code compliance in a commercial kitchen.
Creative and current culinary knowledge, including seasonal ingredients, dietary trends, and contemporary menu concepts.
Strong organizational and time management skills, including the ability to manage simultaneous services and events under deadline pressure.
Ability to accurately process and carry out detailed written, verbal, and demonstrated instructions.
Ability to write routine correspondence, interpret work instructions, and assist with interviewing kitchen staff applicants.
Ability to maintain confidentiality of company, client, and vendor information.
Commitment to the Hy-Vee mission and willingness to promote company values.
Ability to communicate effectively in writing and verbally.
Ability to stand and walk for extended periods; lift, carry, push, and pull up to 50 pounds occasionally and up to 20 pounds frequently; and perform physical activities including climbing, balancing, kneeling, reaching, pulling, lifting, grasping, and repetitive motions.
Ability to fit and work in confined kitchen spaces and work amid temperature extremes, dampness, noise, vibrations, equipment movement hazards, and occasional exposure to cleaning chemicals and solvents.

Responsibilities

Lead, supervise, train, and develop the Banquet and Kitchen teams.
Direct and coordinate food preparation for the daily café and Ron Pearson Center events.
Design and develop menus for café service, corporate banquets, and events, including seasonal and contemporary dishes.
Prepare and cook a variety of foods while remaining hands-on in kitchen production.
Monitor the quality and presentation of raw and cooked food products.
Maintain proper food temperatures, storage procedures, sanitation, and compliance with health, safety, and regulatory standards.
Inspect the facility and equipment for compliance and operational readiness, and coordinate maintenance and repairs as needed.
Manage food, labor, and supply costs; approve invoices; and assist with monthly inventory of the food service area.
Order and requisition food, supplies, materials, and equipment.
Collaborate with Ron Pearson Center leaders on menus, event planning, and operational priorities.
Conduct annual and semi-annual performance reviews for kitchen team members.
Oversee personal safety and food safety practices across kitchen staff and operations.
Maintain a clean, organized, and professional kitchen, including coolers, freezers, and equipment.
Maintain confidentiality of company, client, and vendor information.