Executive Chef

GREAT WESTERN DINING•Kansas City, MO

3d•$55,000 - $60,000•Onsite

About The Position

Great Western Dining at Avila University in Kansas City, Missouri, is seeking an experienced chef to oversee kitchen food production and dining operations. The Executive Chef is responsible for food production in accordance with company policies, procedures, standards, and the client contract, including supervision of food receipt, storage, preparation, service, and merchandising. The role also oversees kitchen staff, production planning, purchasing, food safety, sanitation, and cleanliness. The chef is present during lunch and dinner service and supports banquets, catering, and special events as needed. The position generally works from 9:30 a.m. to 7:30 p.m., with hours adjusted to business needs and some weekends. Physical demands include continuous standing and walking or other mobility for up to eight hours a day, as well as reaching, bending, stooping, pushing, pulling, and frequently lifting or moving up to 30 pounds.

Requirements

At least three years of experience relevant to food preparation for commercial dining.
Experience in customer service and customer relations.
Basic human resources knowledge and ability to follow company and HACCP policies and procedures.
Ability to control company resources and adhere to budgetary guidelines.
Certification in proper food handling and food safety guidelines.
Detail-oriented, with the ability to perform mathematical calculations and read and follow directions for equipment and recipe production.
Understanding of flavor profiles and seasonings, with the ability to select menu items that use food and other supplies cost-effectively.
Expert understanding of kitchen safety and sanitation.
Initiative and good judgment in assigning tasks, delegating responsibility, and resolving problems.
Good communication skills.
Ability to meet company standards, promote safety, and maintain a professional image.
Ability to secure the cooperation of dining service operations employees and supervise subordinates.
Ability to stand, walk, and use other means of mobility continuously for up to eight hours a day.
Ability to reach, bend, stoop, push, and pull, and frequently lift or move up to 30 pounds.

Responsibilities

Oversee all kitchen food production in accordance with company policies, procedures, standards, and the client contract.
Supervise receipt, storage, preparation, service, and merchandising of food.
Estimate food requirements and yields; plan menus; order food; set par levels; take inventory; and stay a day ahead of production.
Supervise daily production meetings and maintain a production record for every meal.
Purchase food and supplies based on authorized estimates and production records.
Ensure proper storage of food, kitchen equipment, and utensils, and keep cooler items covered, labeled, and dated.
Train production personnel in proper food cooling and storage of hot foods in shallow containers.
Supervise and train cooks, bakers, salad workers, and other production employees; direct kitchen employees assisting with food preparation and cooking; and keep utility and dishwashing staff cleaning or assisting with production.
Instruct cooks on portion sizes, garnishes, and ingredients, and ensure servers know the menu for every meal.
Maintain cleanliness, efficiency, safety, and organization in the kitchen, equipment, and utensils; ensure stations and production areas are clean and follow daily cleaning practices.
Maintain high sanitation standards.
Be present at lunch and dinner to supervise service.
Oversee banquets and catering and assist with special events as needed, in front- and back-of-house roles.