Executive Chef

Great Western Dining Service•Kansas City, MO

2d•Onsite

About The Position

Great Western Dining Service is seeking an Executive Chef for its Avila University location in Kansas City, Missouri. The chef is responsible for kitchen food production and for ensuring it complies with company policies, procedures, standards, and the client contract. The role oversees food planning, purchasing, preparation, service, merchandising, staff training, kitchen organization, and sanitation. The chef is also present during lunch and dinner service and supports banquet, catering, and special events as needed, including front- and back-of-house work. The position requires at least three years of relevant commercial food-preparation experience, customer-service and customer-relations experience, food-handling and food-safety certification, and the ability to supervise kitchen employees. The stated hours are 9:30 a.m. to 7:30 p.m., adjusted for business needs, with some weekends. The role involves continuous standing and walking and may require lifting or moving up to 30 pounds frequently.

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.
Ability to follow company and HACCP policies and procedures.
Certification in proper food handling and food safety guidelines.
Ability to control company resources and adhere to budgetary guidelines.
Detail-oriented, with the ability to perform mathematical calculations and read and follow equipment and recipe-production directions.
Understanding of flavor profiles and seasonings, and ability to select menu items to 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 the cooperation of dining service operations employees.
Ability to stand, walk, and use other means of mobility continuously for up to 8 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 the 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 items, kitchen equipment, and utensils; keep cooler items covered, labeled, and dated.
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; direct kitchen employees assisting with food preparation and cooking.
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 each meal.
Maintain cleanliness, efficiency, safety, and organization of the kitchen, equipment, and utensils; ensure stations and production areas are clean, refrigerator doors and kettle areas are cleaned daily, coolers are mopped, and staff follow clean-as-you-go practices.
Be present at lunch and dinner to supervise service.
Handle banquet and catering responsibilities and assist with special events as needed, in both front- and back-of-house operations.
Control company resources and adhere to budgetary guidelines.
Assign tasks, delegate responsibility, resolve problems, and secure the cooperation of dining service employees.