Executive Chef

Great Western Dining Service•Kansas City, MO

1d•Onsite

About The Position

Great Western Dining Service is seeking an Executive Chef for its Avila University location in Kansas City, Missouri. The role oversees kitchen food production in accordance with company policies, procedures, standards, and the client contract. The chef supervises food receipt, storage, preparation, service, and merchandising, and is responsible for planning menus, estimating food needs, ordering supplies, managing inventory and production records, and controlling resources within budget guidelines. The Executive Chef leads and trains kitchen production personnel, coordinates daily production meetings, and supervises lunch and dinner service. The position also supports banquets, catering, and special events as needed. The ideal candidate has commercial food preparation experience, customer service and customer relations experience, knowledge of human resources practices, and expertise in food safety, sanitation, kitchen safety, and HACCP procedures. The role requires maintaining an organized and clean kitchen and meeting company standards for service, safety, and professionalism.

Requirements

Minimum three years of experience relevant to food preparation for commercial dining.
Experience in customer service and customer relations.
Basic human resources knowledge.
Ability to follow company and HACCP policies and procedures.
Certification in proper food handling and food safety guidelines.
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 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 supervise subordinates and secure cooperation from dining service operations employees.
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 foods.
Estimate food requirements and yields, plan menus, order food, set par levels, and take inventory while staying 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 food storage and keep cooler contents covered, labeled, dated, and organized.
Train production personnel in proper food cooling and storage practices, including storing hot foods in shallow containers.
Supervise and train cooks, bakers, salad workers, and other production employees; assign kitchen employees to preparation and cooking tasks and keep utility crew and dishwashers 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 of kitchen areas, equipment, and utensils; ensure stations and production areas remain clean and organized.
Supervise lunch and dinner service.
Handle banquet and catering responsibilities and assist with special events as needed, both front and back of house.
Control company resources and adhere to budgetary guidelines.
Assign tasks, delegate responsibility, resolve problems, and secure the cooperation of dining service employees.