Icon hamburger
Briefcase

Create Job Alert.

Enter your email below to save this search and receive job recommendations for similar positions.
Thank you. We'll send jobs matching these to
Missing Translation: eu_consumer_core.job_alert.duplicate_alert
No Thanks
US
What job do you want?
Apply to this job.
Think you're the perfect candidate?
Apply Now
Thumsup

You’re being taken to an external site to apply.

Enter your email below to receive job recommendations for similar positions.
Executive Chef – N116 at Patrice & Associates - George Wooten

Executive Chef – N116

Patrice & Associates - George Wooten Kansas City, MO Full-Time
$65,000.00 - $75,000.00 / year
Apply Now

Create Job Alert.

Get similar jobs sent to your email

Our Up-Scale, Full-Service Hospitality Client is known for Kansas City's 'Real Food & Honest Drink'.  They operate a mid-west creative kitchen that prides itself on the standards everyone loves with a flare to the ever changing creative special holiday brunches.

Why people LOVE working for this company!

A high-volume, from scratch restaurant, focused on great American Cuisine, great service, and a great place for their employees to work. This is a place where your opinions matters and can make a direct impact on our business. We are financially strong & growing, yet small enough where we do not have the “corporate feeling'.

Position Overview & Responsibilities

  • Oversee the entire kitchen/back-of-house (BOH) operations to ensure that culinary standards and techniques, quality of food and methods of operation are being maintained or exceeded.
  • Provide frequent and regular guidance, coaching, reinforcement, training, and development of culinary skills and kitchen management skills to Sous Chefs, and BOH
  • Frequently review menus, recipes, costing, pricing, portion sizing, ingredient selection, and sourcing and preparation guidelines and report problems, suggested changes and improvements.
  • Regularly review, compare, advance and innovate overall company concept and business unit process performance against like-business/competitors’ criteria and report problems, suggested changes and improvements to Partners.
  • Review and proof all proposed menu changes for accuracy in descriptions of ingredients and preparations and for accuracy in both inclusion or deletion of menu items.
  • Review and develop specialty foods, menus, and methods such as Carry-Out, Catering, Late-Night, Gluten Free, Vegetarian and other like menus to boost sales and to simplify, ease and improve the experience for our guests and our staff in these areas
  • Secure local vendors as needed to supplement approved food and supplies selected by the company or otherwise provided by the company’s broad line suppliers, and when doing so, obtain competitive prices for such items; report problems with, suggest changes to and once approved, implement such better systems to streamline, automate and centralize ordering and inventorying systems; and, train Sous Chefs to perform these functions and monitor performance
  • Work with GM’s and Sous Chefs to ensure the proper, timely and accurate preparation of monthly inventories of food, paper products, and related BOH supplies
  • Monitor, control and calculate food cost and BOH labor percentages and work with GM’s and Sous Chefs to help control such food cost and BOH labor percentages at or below budgets while balancing and anticipating our service needs
  • Perform cost control functions, including planning and implementation of measures and policies to protect against product theft, employee consumption, and other improper behavior and to increase revenues and lower costs and expenses
  • Train and delegate subordinate Sous Chefs in scheduling, hiring, training, supervising and evaluating of hourly kitchen employees, including but not limited to captains, line cooks, prep cooks, and dishwashers, and develop BOH captains to obtain and learn these skills
  • Assist in locating, attracting, interviewing, hiring, training, retaining, developing, monitoring, disciplining and terminating BOH staff as needed and in ensuring that replacement personnel are suitably hired, trained and developed


Benefits

  • Health Insurance-Medical, Dental, and Vision
  • 50 hour work week with 2 days off
  • 1 week paid vacation within 1 year, 2 weeks after 2 years
  • Location closed on Independence Day and Christmas
  • AWARDS AND SPECIAL RECOGNITION


Position Requirements

  • At least 5 years of Executive Chef experience
  • Previous working experience in a full-service restaurant
  • Culinary Arts Degree or equivalent restaurant/hotel field degree is preferred
  • Missouri Department of Public Health ‘Food Service Sanitation Manager Certificate’ (current within 90 days of hire)
  [ Link removed ] - Click here to apply to Executive Chef – N116   EOE - Equal Opportunity Employer
 

Recommended skills

Scheduling
Balancing (Ledger/Billing)
Training
Recruitment
Operations
Management
Apply to this job.
Think you're the perfect candidate?
Apply Now

Help us improve CareerBuilder by providing feedback about this job: Report this job

Report this Job

Once a job has been reported, we will investigate it further. If you require a response, submit your question or concern to our Trust and Site Security Team

Job ID: 16765

CAREERBUILDER TIP

For your privacy and protection, when applying to a job online, never give your social security number to a prospective employer, provide credit card or bank account information, or perform any sort of monetary transaction. Learn more.

By applying to a job using CareerBuilder you are agreeing to comply with and be subject to the CareerBuilder Terms and Conditions for use of our website. To use our website, you must agree with the Terms and Conditions and both meet and comply with their provisions.