Executive Chef at The Savoy

Avion Hospitality Employee Services LLC•Kansas City, MO

4d•Onsite

About The Position

The Executive Chef is responsible for leading all culinary operations at Hotel Savoy, including the restaurant, banquets, and associate meals. This role is both hands-on and leadership driven, ensuring all food is prepared to standard, executed consistently, and presented in a way that reflects the Savoy experience. The Executive Chef is accountable for maintaining a clean, organized, and safe kitchen at all times, while managing food cost, controlling waste, and driving overall kitchen efficiency. This role partners closely with the Food and Beverage team on menu development, pricing, banquet execution, and day to day operations. This position is expected to be actively involved in service, supporting the team during peak periods and ensuring proper execution across all outlets. In addition to execution, the Executive Chef is responsible for building structure within the kitchen through training, accountability, and consistent follow through. The Executive Chef is an exempt leadership role responsible for directing the culinary team and owning overall kitchen performance. This position requires independent decision making, strong judgment, and the ability to lead both operational execution and administrative responsibilities, with a consistent focus on accountability, structure, and results.

Requirements

At least 5 years of progressive experience in a hotel or a 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.
Proficient in Windows operating systems, Company approved spreadsheets and word processing.
Supervisory experience required.
Ability to convey information and ideas clearly.
Ability to evaluate and select among alternative courses of action quickly and accurately.
Ability to work well in stressful, high pressure situations.
Ability to maintain composure and objectivity under pressure.
Ability to be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
Ability to listen to, understand, clarify and resolve concerns and issues raised by coworkers and guests.
Ability to work with and understand financial information and data, and basic arithmetic functions.
Must have a valid driver's license and pass a motor vehicle background check.
Must pass a criminal background check.

Nice To Haves

Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.
Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.
Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.
Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.
Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.
Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.
Associate is required to function in narrow aisles or passageways.
Associate is exposed to infectious diseases.
Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.
Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.
Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.
Kneeling: Bending legs at knee to come to rest on one or both knees.
Crouching: Bending the body downward and forward by bending leg(s) and spine.
Crawling: Moving about on hands and knees or hands and feet.
Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).
Standing: Remaining upright on the feet, particularly for sustained periods of time.
Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.
Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.
Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.
Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.
Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determining accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.
Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions. (20-50 lbs.)

Responsibilities

Leading all culinary operations at Hotel Savoy, including the restaurant, banquets, and associate meals.
Ensuring all food is prepared to standard, executed consistently, and presented in a way that reflects the Savoy experience.
Maintaining a clean, organized, and safe kitchen at all times.
Managing food cost, controlling waste, and driving overall kitchen efficiency.
Partnering closely with the Food and Beverage team on menu development, pricing, banquet execution, and day to day operations.
Actively involved in service, supporting the team during peak periods and ensuring proper execution across all outlets.
Building structure within the kitchen through training, accountability, and consistent follow through.
Directing the culinary team and owning overall kitchen performance.
Making independent decisions, exercising strong judgment, and leading both operational execution and administrative responsibilities.
Approaching all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
Maintaining regular attendance in compliance with Avion Hospitality standards.
Maintaining high standards of personal appearance and grooming, including wearing the proper uniform and name tag.
Complying at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.
Complying with certification requirements such as Food Handlers, Alcohol Awareness, CPR and First Aid.
Maintaining a warm and friendly demeanor at all times.
Maintaining food costs within budget guidelines.
Establishing and maintaining a file of recipe cards according to Avion Hospitality standards.
Attending Weekly F&B Meetings.
Conducting monthly department meetings with kitchen staff according to Avion Hospitality standards.
Motivating, coaching, counseling and disciplining all Kitchen personnel according to Avion Hospitality S.O.P.'s.
Reviewing kitchen staff's worked hours for payroll compilation and submitting to accounting on a timely basis.
Attending weekly staff meetings and providing training on a rotational basis.
Being responsible for developing a manager as assigned by the Corporate Office.
Preparing and conducting all Kitchen interviews and following hiring procedures.
Conducting all 90-day and annual employee performance appraisals.
Ensuring implementation of all Avion Hospitality policies and all house rules.
Preparing, implementing and maintaining a record of food specifications.
Overseeing all kitchen work areas including cooks and stewards.
Preparing employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements.
Ensuring that wage progress and productivity reports are completed accurately and on a timely basis.
Ensuring compliance to brand and company training.
Maintaining a clean kitchen by implementing and maintaining a standard of "Clean As You Go."
Maintaining proper record keeping (receiving tickets, invoices, transfer logs).
Participating in required M.O.D. coverage as scheduled.
Supervising staff in all food preparation, including proper receiving and storage of all food and food related items.
Expediting peak meal periods by maintaining a "hands on" approach.
Completing all paperwork required by Avion Hospitality on a timely basis.
Reviewing B.E.O.s and attending the Daily B.E.O. Meeting.
Developing and adhering to kitchen budget according to Avion Hospitality standards.
Participating in and overseeing monthly food inventories.
Costing out breakfast and salad buffets quarterly (at a minimum).
Participating in special F&B promotions and critiquing them after implementation.
Ensuring competitive bidding and adhering to corporate purchasing guidelines.
Developing and implementing systems to control waste.
Reviewing/changing menus as per corporate directive and holding menu tastings after a menu change.
Recommending to General Manager all kitchen operating supplies and capital purchases required.
Maintaining awareness of local competition and industry trends.
Developing employee morale and ensuring training of all Kitchen personnel.
Training all kitchen staff to Avion Hospitality standards.
Maintaining a professional working relationship and promoting open lines of communication with managers, employees and other departments.
Ensuring that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers.
Maintaining follow through for all guest requests and complaints presented to the kitchen.
Determining and pricing daily specials.
Developing production schedule for work assignments.
Establishing and maintaining key control system.
Attending monthly all-employee meetings and any other functions as required by management.
Ensuring that plating standards and use records are posted according to Avion Hospitality standards.
Reviewing food sales for accuracy daily.
Reviewing menu abstracts, P.O.S. report and daily food cost report.
Operating and being able to make changes in P.O.S. system.
Maintaining an "86'd" item board.
Planning employee menus and overseeing Employee Breakroom.
Overseeing all outlets and banquet food display merchandising, including prop use and buffet decoration.
Maintaining an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.
Assisting the General Manager and Engineering Department in implementing and maintaining emergency procedures.
Maintaining required pars of all stock.
Performing any other duties as requested by the General Manager.