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
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
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)
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Job ID: 16765
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