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Concessions/Catering: Chef/Cook
Executive Chef - Americrown Service Corporation (Kansas City, KS)







Summary: The executive chef is primarily responsible for assigning responsibilities among the kitchen staff to ensure that food preparation is efficient, served on schedule and to rectify any problems that arise. This position will be responsible for designated venue locations in addition to traveling and assisting in other venues. This position will report directly to the FBM Manager with reporting alliance to the Corporate Executive Chef.  In addition to overseeing all food production, the duties of the executive chef includes the following:

  • Manage food preparation and cooking. Ensure that food quality standards are met.
  • Cook food, either on a regular basis or for special functions only.
  • Work with Corporate Executive Chef to plan the menu and create new recipes.
  • Prepare the budget, including projections of annual food and labor costs for his/her location.
  • Train the kitchen staff to ensure the food is prepared according to budget and standards.
  • Perform a regular inventory of food supplies and equipment. Project future needs and place orders to ensure that they are met.
  • Ensure that the kitchen adheres to sanitation and safety laws.
  • Strong Supervisory, Leadership, Management and Coaching Skills
  • Ability to drive consistency & strategic and innovative initiatives
  • Staffing – Set Goals and Expectations
  • Maximizing the productivity of Culinary Staff
  • Ensure appealing presentation and taste
  • Coordinating and Menu Development/Planning
  • Understanding of financial, budgetary and food control practices
  • Extensive knowledge and experience in food preparation rules and regulations by FDA standards
  • Ability to manage and support chef development & Training
  • Proficient computer skills to include various internal programs (Caterease), Microsoft Office programs, email and internet

Qualifications/Education Requirements:

  • An education in the culinary arts.
  • At least three years high volume experience preferably in a sports and entertainment environment
  • Knowledge of food trends which focus on quality, production sanitation, food cost controls and presentation
  • Human resource management skills, including the ability to recruit and train employees.
  • Financial management skills, such as accounting.
  • Time management skills
  • Communication skills
  • Leadership skills

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