Executive Chef

HILTON KANSAS CITY AIRPORT; Kansas City (MO); On-site; USD 85,000 - 120,000; Full time

Job summary

Hilton Kansas City Airport is seeking an Executive Chef to lead all kitchen operations, including menu development, cost control, and daily culinary execution.

Responsibilities include creating new menu items, ensuring quality and safety standards, supervising kitchen staff, coordinating with service teams, and managing inventory and equipment maintenance to support high-volume dining.

Qualifications

• Bachelor’s degree or equivalent experience in culinary arts.
• Ability to read safety rules and procedures written guidelines.
• Strong supervisory and training skills across kitchen staff.

Responsibilities

• Create and develop new menu items and daily specials.
• Read orders and ensure quality and consistency of menu items.
• Stock and prepare foods during meal-time rush.
• Supervise and train kitchen staff; manage labor and scheduling.
• Ensure health and safety compliance and proper food handling.

Education

Bachelor’s degree or equivalent

Job description

Job Title: Executive Chef

Division: F&B

FLSA Status: Exempt

Reports To: General Manager

Summary

Responsible for all kitchen operations including ordering, scheduling and preparing menu items by performing the following duties.

Duties and Responsibilities

• Create, develop and prepare new menu items and daily specials.
• Read and fill specialty and customer orders while maintaining the quality and consistency of the restaurant's standard menu items.
• Stock and prepare foods prior to and during meal time rush.
• Applies knowledge of and operate all kitchen and preparatory utensils to include deep fryer, steam kettle, pots/pans, stove, oven, broiler, steamer, steam table, griddle, sauté pans, slicers, mixers, blenders, can openers, knives, meat tenderizer, machine meat saw, and graters.
• Operate the kitchen in an efficient and profitable manner in accordance with portion control and quality standards.
• Clean work areas within state health and safety guidelines.
• Process inventory on a monthly basis to include completing associated paperwork and ordering supplies as needed.
• Assure closing duties are completed to include storing food in appropriate locations, cleaning work areas and ensuring ovens and appliances are turned off.
• Post purchases in purchase ledger, and ensure accounts are within budget guidelines.
• Supervise and train kitchen staff as needed, and provide guidance in labor control.
• Oversee regular maintenance of kitchen equipment and notify management of needs for new or replaceable equipment.
• Assist service staff and kitchen staff in a professional manner.
• Applies knowledge of state and local food handling requirements.
• Adheres to all restaurant policies and procedures paying special attention to health and/or safety procedures.
• Reports any problems or discrepancies to management immediately.
• Works with sales teams on pricing for RFPs.
• Perform other related duties as assigned.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience

Bachelor’s degree in related field or related experience and/or training; or equivalent combination of education and experience.

Language Ability

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Math Ability

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Supervisory Responsibilities

Manages employees. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Environment

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; talk or hear and taste or smell. It is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. Frequently lift and/or move up to 50 pounds.