Executive Chef

GREAT WESTERN DINING•Kansas City, MO

2d•$55,000 - $60,000•Onsite

About The Position

Great Western Dining Service is seeking an Executive Chef for its Avila University location in Kansas City, Missouri. The Executive Chef is responsible for kitchen food production and for supervising food receipt, storage, preparation, service, and merchandising in accordance with company policies, procedures, standards, and the client contract. The role oversees menu planning, purchasing, production records, inventory, food storage, kitchen organization, sanitation, and the training and supervision of production staff. The Executive Chef is present during lunch and dinner service and supports banquet, catering, and special events as needed, including front- and back-of-house duties. The position requires at least three years of experience relevant to food preparation for commercial dining, as well as customer service and customer relations experience. The ideal candidate has basic human resources knowledge, food-handling and food-safety certification, and the ability to follow company and HACCP procedures, manage resources within budgetary guidelines, and maintain high standards of kitchen safety and sanitation. Physical requirements include continuous standing and walking or other mobility for up to eight hours per day, and the ability to reach, bend, stoop, push, pull, and frequently lift or move 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.
Ability to follow company policies and HACCP 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 equipment and recipe-production directions.
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 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

Manage 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 coolers organized, with 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, and 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 in the kitchen, equipment, and utensils; keep stations and the main production area organized and clean; and uphold sanitation standards.
Supervise lunch and dinner service in person.
Handle banquet and catering responsibilities and assist with special events as needed, front and back of house.