Executive Chef

18 hours ago

Kansas City, Missouri, United States Great Western Dining Full time
Job Title: Executive Chef

Great Western Dining is a people-oriented company that values its employees and provides opportunities for growth and development. We believe that work should be a positive and enjoyable experience. If you share this vision, we encourage you to apply for this exciting opportunity.

About Us

Founded in 1990, Great Western Dining Service, Inc. provides contracted dining services for schools, colleges & universities; camps & conference centers; and business & industry. Our commitment to quality service and delicious food has remained unchanged since our inception.

Job Summary

The Executive Chef is responsible for all food production, including menu development, food purchasing specifications, and standardized recipes. This role also involves developing and monitoring food and labor budgets, supervising staff, and maintaining high professional food quality and hygiene standards.

Key Responsibilities:
  • Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure efficient food preparation and budgeted labor costs.
  • Ensure high standards of hygiene, cleanliness, and safety are maintained throughout all kitchen areas.
  • Evaluate food products to ensure company quality standards are consistently met.
  • Plan menus for all food outlets in the business.
  • Prepare necessary data for budgeting and monitor actual financial results to ensure financial targets are met.
  • Establish and maintain controls to minimize food waste and theft.
  • Safeguard all food handlers' work practices by implementing training programs to increase their knowledge about safety, hygiene, and accident prevention techniques.
  • Approve the requisition and purchase of products and other necessary food supplies.
  • Develop standard recipes and techniques for food preparation and presentation to ensure consistently high quality.
  • Implement measures to minimize food costs, exercise portion control for all items served, and work with the Food & Beverage manager to establish menu selling prices.
  • Attend food & beverage staff and management meetings.
  • Consult with the Food & Beverage Manager about the food production aspects of special events and banquets.
  • Cook or directly supervise the cooking of skill-intensive items.
  • Ensure proper staffing, maximum productivity, and exceptional quality standards: control food and wage costs to achieve maximum profitability.
  • Interact with the food and beverage department to ensure food production consistently meets or exceeds guest expectations.
  • Develop policies and procedures to enhance and measure quality.
  • Assist in maintaining a high level of service principles in accordance with established standards.
  • Evaluate products to ensure quality, price, and related standards are consistently met.
  • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Support safe work habits and a safe working environment at all times.
  • Provide training and professional development opportunities to all kitchen staff.
  • Ensure representatives from the kitchen attend service meetings as required.
  • Visit the dining areas to meet guests as required.
Supervisory Responsibilities:
  • Interview, select, train, supervise, counsel, and discipline all employees in the department.
  • Develop, maintain, and train a professional workforce.
  • Put in place measures to ensure a safe working environment and attitude among all employees.
  • Ensure all services to customers are conducted in a highly professional manner.
Other Skills and Abilities:
  • Demonstrate an ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
  • Demonstrate an ability to interact positively with supervisors, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
  • Demonstrate an ability to come to work regularly and on time, follow directions, take criticism, get along with co-workers and supervisors, treat co-workers, supervisors, and guests with respect and courtesy, and refrain from abusive, insubordinate, and/or violent behavior.
Language Skills:

Ability to read, analyze, and interpret general business professional publications, technical procedures, manuals, or statutory regulations. Ability to write reports, business correspondence, and standards of performance manuals. Ability to effectively present information and respond to questions from groups of managers, suppliers, members, and employees.

Education and/or Experience:

Bachelor's degree in Culinary Arts. Must have at least 15 years of culinary experience. Extensive food and wine knowledge and creativity. Leadership/management level experience required. Detailed knowledge of purchasing, ordering, receiving, food costing, and inventory procedures.

Computer Skills:

Working knowledge of various computer software programs, including Word-processing, spreadsheets, and email.

Certificates, Licenses, Registrations:

Certificate of completion from trade school. Driver's License.

Physical Demands:

While performing the duties of Executive Chef, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 24KG. Specific vision abilities required by this job include close vision and distance vision.

Work Environment:

While performing the core functions of Executive Chef, the employee is usually indoors, in a controlled environment, and experiences moderate noise levels in the working environment.

Salary: $58 - $60 k per year

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