Executive Chef

Tandem Hospitality Group; Kansas City (MO); On-site; USD 80,000 - 90,000; Full time

Job summary

Tandem Hospitality Group is seeking an Executive Chef to oversee food preparation and management for all outlets in their hospitality setting. The ideal candidate will bring a minimum of 3-5 years of kitchen management experience and excel in enhancing food quality and team leadership. This dynamic role requires a graduate from a recognized culinary program and proficiency in managing food products to ensure guest satisfaction. If you are ready to make impactful changes in a bustling kitchen, this opportunity is for you.

Qualifications

• 3-5 years' experience as an Executive Chef or Exec Sous Chef.
• Management experience required.
• Graduate of an accredited Culinary School program preferred.

Responsibilities

• Direct food ordering, preparation, and control for all outlets.
• Enhance food product presentation and quality.
• Train and develop kitchen staff.

Skills

Food preparation

Team leadership

Market research

Quality control

Cooking techniques

Education

Culinary School graduate

Tools

Microsoft applications

Job description

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Job Description

The Executive Chef is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel.

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Job Description

The Executive Chef is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel.

Job Requirements

• Responsible for enhancing the food product that is presented to guests
• Make changes that respond to the marketplace and to guests' needs, both present and anticipated
• Recommend changes to the food product
• Use market research to develop new products
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
• Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel
• Responsible for the selection, training, and development of the personnel within the department
• Able to exercise hire and fire discretion within the hotel's policies
• Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
• Control the elements that determine profit and loss
• Responsible for all major operating expenses
• Set margins and manage the business against projections
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking
• Professionally represent the hotel in community and industry organizations and events
• Participate as a team player and provide constructive feedback to all departments
  
  

Job Qualifications

• 3 - 5 years' experience as an Executive Chef or an Exec Sous Chef
• Management experience required
• Graduate of an accredited Culinary School program preferred
• Must have experience at properties of similar size and quality
• Proficiency in Microsoft applications is required
• Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction
  
  

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Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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