Executive Chef

Landry's; Kansas City (MO); On-site; USD 85,000 - 90,000; Full time

Job summary

An established industry player in the hospitality sector is on the lookout for a talented Executive Chef to lead their culinary team. This exciting opportunity involves managing an upscale dining environment, ensuring guest satisfaction, and overseeing all back-of-house operations. You'll be responsible for training staff, maintaining inventory, and achieving budget targets. With a competitive salary and comprehensive benefits, this role promises career growth and a chance to make a significant impact in a vibrant culinary setting. If you have a passion for excellence and a strong leadership style, this position is perfect for you.

Benefits

Extensive training program

Employee discounts on dining

Multiple health benefit plans

Paid sick leave and vacation

Monthly discretionary bonus potential

Qualifications

• 5+ years of culinary management experience, with 2+ years as Executive Chef.
• Strong knowledge of back-of-house operations and food/labor costs.

Responsibilities

• Ensure guest satisfaction through hands-on management and commitment to excellence.
• Manage back-of-house staff, including training and development.

Skills

Culinary Management

Inventory Control

Leadership Skills

Conflict Resolution

Communication Skills

Job description

Join to apply for the Executive Chef role at Landry's

We are seeking a qualified Executive Chef to join our team at Landry's. This role offers a competitive salary range of USD $85,000 to USD $90,000 per year, along with comprehensive benefits and career growth opportunities.

Benefits

• Extensive training program and ongoing career development
• Employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans including dental, vision, voluntary life, short-term disability, flexible spending accounts, and 401(k)
• Paid sick leave and vacation
• Monthly discretionary bonus potential

Responsibilities

• Ensure guest satisfaction through a hands-on management style and a commitment to excellence
• Manage all back-of-house staff in an upscale/fine dining environment, including training and development
• Achieve or exceed budgeted labor and cost targets through effective planning and management
• Oversee inventory, ordering, sanitation, and adherence to OSHA regulations

Qualifications

• Minimum of 5 years of culinary management experience, with at least 2 years as an Executive Chef in an upscale/fine dining setting
• Strong knowledge of back-of-house operations, inventory control, and food/labor costs
• Excellent communication, leadership, and conflict resolution skills
• Stable work history and strong work ethic

Additional Information

• Employment type: Full-time
• Industry: Hospitality
• Seniority level: Not Applicable