Executive Chef

GREAT WESTERN DINING; Kansas City (MO); On-site; USD 60,000 - 90,000; Full time

Job summary

Great Western Dining Service at Avila University in Kansas City, MO is seeking an Executive Chef with at least three years of relevant experience to lead commercial dining food preparation. Experienced in customer service and customer relations, you will oversee production, safety, and quality across all kitchen stations.

This role requires strong leadership, menu planning, inventory control, and collaboration with vendors.

Qualifications

• Must have basic HR knowledge and the ability to follow company and HACCP policies and procedures.
• Must be able to control resources and adhere to budgetary guidelines.
• Must be certified in proper food handling and food safety guidelines.
• Must be detail oriented with the ability to perform calculations, read and follow directions for equipment and recipe production.
• Must understand flavor profiles and seasonings to cost-effectively use food and supplies.
• Must have expert understanding of safety and sanitation in the kitchen.
• Initiative and good judgment in assigning tasks, delegating responsibility and resolving problems.
• Good communication skills are necessary.
• Must meet company standards, promote safety and have a professional image.
• Ability to supervise dining service operations employees and supervise subordinates.

Responsibilities

• Responsible for all food production of the kitchen in accordance with company policies, procedures, standards & client contract.
• Estimates food requirements, yields, plans menus, orders food, sets par levels & takes inventory.
• Supervises the daily production meetings.
• Keeps a Production Record for every meal.
• Purchases food & supplies based on estimates and production records.
• Ensures proper storage of all food items, equipment and utensils.
• Keeps everything in coolers organized, labeled and dated.
• Trains production personnel on cooling and storage of foods.
• Supervises and trains cooks, bakers, salad workers and all production related staff.
• Instructs cooks on portions and menu knowledge for service.
• Maintains a high level of cleanliness, safety and organization in the kitchen.
• Present at lunch and dinner to supervise service.
• Responsible for banquet, catering and assists in special events.

Skills

HR knowledge

HACCP

Budgeting

Food safety certification

Detail oriented

Flavor profiling

Sanitation

Leadership

Communication

Professional image

Supervision

Job description

Description

Great Western Dining Service is a forward-thinking food service management company that recognizes the profound impact of exceptional cuisine. We believe that food fosters connection, cultivates the community, and creates enduring memories.

We are committed to cultivating a professional environment that values creativity, innovation, and collaboration. Our diverse team members are empowered to contribute fresh perspectives and inspired ideas, resulting in distinctive and memorable dining experiences for our guests.

Great Western Dining Service offers a comprehensive benefits package, flexible scheduling that aligns with our core value of work-life balance, and robust opportunities for ongoing training and professional development. As we continue to grow, we are proud to provide accelerated career advancement opportunities for dedicated and driven team members.

Executive Chef

Great Western Dining at our Avila University in Kansas City, MO location is looking for a talented Chef with a minimum three years of experience relevant to food preparation for commercial dining. Experienced in customer service and customer relations.

Hours: 9:30-7:30 pm; Adjust with business needs; Some weekends

Responsibilities:

• Responsible for all food production of the kitchen in accordance with company policies, procedures, standards & client contract. Supervises the receipt, storage, preparation, service & merchandising of all foods served
• Estimates food requirements, yields, plans menus, orders food, sets par levels & takes inventory, staying a day ahead of production
• Supervises the daily production meetings
• Keeps a Production Record for every meal
• Purchases food & supplies based on authorized estimation and production records
• Ensures proper storage of all food items, kitchen equipment and utensils
• Keeps everything in coolers organized: COVERED, LABELED & DATED
• Trains all production personnel on properly cooling foods & storing hot foods in shallow containers
• Supervises & trains cooks, bakers, salad workers and all production related employees, supervises kitchen employees assigned to assist with the preparation and cooking of food and keeps utility crew and dishwashers cleaning or helping with production
• Instructs cooks on portion sizes, garnishes and ingredients used; ensure servers know menu for every meal served
• Maintains a high level of cleanliness, efficiency, safety and organization of the kitchen area, equipment & utensils; ensures that all kitchen stations and main production area are organized and clean at all times and refrigerator doors and kettle areas are cleaned daily, coolers mopped--clean as you go, no trash in sinks. Keeps sanitation levels in the highest standings
• Present at lunch & dinner to supervise service
• Responsible for banquet, catering and assists in special events as needed (front & back of the house)

Skills and Qualifications:

• The ideal candidate must have basic Human Resources knowledge and the ability to follow company and HACCP policies and procedures.
• Must be able to control company resources and adhere to budgetary guidelines.
• Must be certified in proper food handling and food safety guidelines.
• Must be detail oriented with the ability to perform mathematical calculations, read and follow directions for equipment and recipe production.
• Must understand flavor profiles and seasonings with ability to select menu items to cost-effectively use food and other supplies.
• Must have expert understanding of safety and sanitation in the kitchen.
• Initiative and good judgment in assigning tasks, delegating responsibility and resolving problems.
• Good communication skills are necessary.
• Must meet company standards, promote safety and have a professional image.
• Ability to secure the cooperation of dining service operations employees and to supervise subordinates.

Requirements

We are an equal opportunity employer and welcome applications from all qualified individuals.

Physical requirements of the job:

• Continuous standing/walking and other means of mobility up to 8 hours a day
• Ability to reach, bend, stoop, push/pull and frequently lift/move up to 30 pounds