Executive Chef: High-Volume Pub & Sports Bar

Live! Hospitality & Entertainment; Kansas City (MO); Presencial; USD 60.000 - 90.000; Tempo integral

Resumo da vaga

McFadden's Sports Saloon in Kansas City is recruiting an Executive Chef to lead daily culinary operations, maintain health standards, and manage costs. The role requires strong leadership, organization, and guest service focus, with the ability to train staff and collaborate with front-of-house teams.

The position is full-time, based at 1330 Grand Blvd, Kansas City, MO, offering an opportunity to drive quality in a high-energy sports bar environment.

Qualificações

• High school diploma or GED required; culinary training preferred.
• 2–4 years supervising kitchen staff in a high-volume setting.
• Strong leadership, communication, and execution capabilities.

Responsabilidades

• Oversee daily culinary operations per company policies and staffing levels.
• Maintain kitchen cleanliness, proper uniforms, and health standards.
• Control food costs with inventory, ordering, and waste reduction.
• Lead, train, and mentor staff; resolve conflicts and ensure service quality.
• Coordinate with front-of-house to deliver consistent product and service.

Conhecimentos

Leadership

People management

Communication

Time management

Organizational skills

Formação

High school diploma or GED

Descrição da vaga

Executive Chef - McFadden's Sports Saloon

Job Category: FOH

Requisition Number: CHEFM005950

Apply now

• Posted : August 31, 2026
• Full-Time

Locations

Showing 1 location

McFadden's Sports Saloon Kansas City
1330 Grand Blvd
Kansas City, MO 64106, USA

Description

McFadden's Sports Saloon is an Irish sports bar offering classic pub food and tremendous sports viewing, in a comfortable tavern setting. Serving lunch, dinner and a dynamic nightlife.The restaurant and bar is equipped with state of the art technology including digital surround sound and high definition plasma TV's making it the perfect venue to watch sports and hang out with friends.

Chef Responsibilities include, but are not limited to:

• Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing.
• Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs.
• Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution.
• Rally staff during heavy shifts, resolving conflicts and getting the job done.
• Interact with guests, being friendly and courteous, to resolve service issues or concerns.
• Ensure the kitchen staff provides consistent product and service standards of the highest quality.
• Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions.
• Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
• Ensure a safe working environment to reduce the risk of injury and accidents.
• Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.
• Create, organize and keep work schedules, shipments, cleaning schedules and more.
• Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.
• Train employees, as assigned, in an ongoing basis.
• Lead by example to other team members and mentor new staff.

Chef Qualifications

• A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred.
• Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen.
• Exude confidence in cooking skills and abilities.
• Good people management skills, communication and listening skills.
• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Must be flexible and adaptable to change.
• Demonstrated time management and organizational skills.
• Must be internally motivated and detail oriented and have a passion for teaching others.
• Exceptional time management and organization skills.
• Ability to work evenings, weekends and holidays.

The Chef position requires the ability to perform the following:

• Carrying or lifting items weighing up to 75 pounds.
• Moving about the kitchen in a safe and secure manner.
• Handling food, objects, products and utensils effectively and safely.
• Bending, stooping, standing and kneeling.
• Withstand potential climate temperature changes in assigned work area.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.