Compensation: Up to $90,000 Per Year Year Full Benefits
Seeking an Executive Chef to support a major sports stadium in Kansas City, MO. The Executive Chef oversees
all chef managers as well as hourly culinary staff and is responsible for developing and executing culinary solutions to meet customer and client needs and tastes. Oversees and manages all stadium culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.
Job Responsibilities
Ensure culinary production appropriately connects to the Executional Framework.
Ensure proper culinary standards and techniques are in place for the preparation of food items, including production, presentation, and service standards.
Manage a culinary team, including chef managers and hourly staff, to ensure quality in the final presentation of food.
Train and manage culinary and kitchen employees to use best practice food production techniques.
Coach employees by creating a shared understanding about what needs to be achieved and how it is to be
achieved.
Reward and recognize employees.
Plan and execute team meetings and daily huddles.
Complete and maintain all staff records including training records, shift opening/closing checklists, and performance data.
Develop and maintain effective client and guest rapport for mutually beneficial business relationships.
Interact directly with guests daily.
Aggregate and communicate regional culinary and ingredient trends.
Responsible for delivering food and labor targets.
Consistent focus on margin improvement understanding performance metrics, data, order, and inventory
trends.
Ensure efficient execution and delivery of all culinary products in line with the daily menu.
Maintain integrity of the standard company food offering, responsible for always maintaining food quality and
safety of items.
Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and
ingredients through managing customer-driven menus and labor standards.
Understand end-to-end supply chain and procurement process and systems, ensuring only authorized suppliers
are used.
Full knowledge and implementation of the Food Framework.
Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchases.
Ensure proper equipment operation and maintenance.
Ensure compliance with internal company SAFE food and Quality Assurance standards, and occupational and
environmental safety policies in all culinary and kitchen operations.
Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety,
health, wage, and hour.
Job duties may change or new ones may be assigned without formal notice.
Qualifications
Requires at least 4 years of culinary experience
At least 2 years in a management role preferred
Requires a culinary degree or equivalent experience
Ability to multi-task
Ability to simplify the agenda for the team
Requires advanced knowledge of the principles and practices within the food profession.
This includes experiential knowledge required for the management of people and/or problems.
Requires oral, reading, and written communication skills
To be eligible for this role you must have :
Multi-unit culinary management experience
Large catering event experience
S E or Large venue experience