Top 3 Chef de cuisine Jobs in Blue Springs, Mo

Chef De Cuisine
Arbor Lodging —Kansas City, MO
- $65,000 - $72,000 a year
- ServSafe
- 3 years
- Hotel
- Relocation assistance
- Health insurance
7d
Chef de Cuisine
Ameristar Casino Hotel Kansas City —Kansas City, MO
- $54,000 - $94,000 a year
- Full-time
- 3 years
- Analysis skills
- Senior level
Quick Apply
Chef de Cuisine
La Bodega —Kansas City, MO
- Cooking
- Senior level
- Kitchen
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Chef De Cuisine
Arbor Lodging —Kansas City, MO
ServSafe certification or equivalent food safety certification. Provide a pleasant atmosphere for staff and guests. Respond to the needs and requests of guests.
$65,000 - $72,000 a year
7d

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Chef De Cuisine

Arbor Lodging -
Kansas City, MO

Apply Now

Job Details

$65,000 - $72,000 a year
7 days ago

Benefits

Relocation assistance
Health insurance
Dental insurance
401(k)
Vision insurance
401(k) matching

Qualifications

Kitchen health and safety standards
Food service health code compliance
Team supervision
Plating

Full Job Description

Arbor Lodging is a leading hotel investment and management company with a growing portfolio of hotels across the United States. We have been entrusted by numerous partners and are approved managers for Marriott, Hilton, Hyatt, and IHG. Our culture is focused on connecting our guests with exceptional experiences. We are people-focused, data-driven, and accountable—to our guests and our clients.

Summary:

The Head Chef is a hands-on culinary leader, creative, talented & skilled, and responsible for the kitchen operations, food quality, and cook staff across all Food & Beverage outlets at Hotel Phillips, including Tavernonna, Le Petit Chef, and Banquets. You will work the line alongside your team, set the standard for preparation and presentation, and utilize your culinary and kitchen management experience to oversee menu execution, food cost, sanitation, and the hiring, training, and supervision of all kitchen team members as well as scheduling and payroll/labor monitoring. We are revamping our restaurant vision at the hotel, and working alongside the F&B Director, you will focus on providing wonderfully crafted dishes for an iconic restaurant, to match the iconic & historical Hotel Phillips.

Benefits:

Competitive executive salary
Performance-based annual bonus structure
Annual review with increase potential
Comprehensive benefits package, including medical, dental and vision insurance programs, SSGM
Paid Vacation Time
401k program with company match
Executive relocation assistance
Additional benefits may be available

Duties & Responsibilities:

Work hands-on in the kitchen alongside the cook staff during service, actively cooking and expediting across Tavernonna, Le Petit Chef, and Banquets
Lead by example on the line, stepping into any station as needed to maintain speed, quality, and consistency during peak periods
Directly train, coach, and mentor cooks and kitchen staff on technique, plating, and consistency across all outlets
Develop and maintain menus, recipes, and standardized recipe cards for Tavernonna, Le Petit Chef, and Banquets
Ensure the implementation and maintenance of food quality, preparation, and presentation standards are in line with hotel and brand standards
Implement effective cost controls for food and labor, including portion control and waste reduction
Develop workable systems for inventory, ordering, receiving, and product cost across all kitchens
Create and manage cook staff schedules to ensure proper coverage for all outlets and banquet events
Create a comfortable atmosphere to encourage committed and loyal kitchen employees
Monitor and critique food quality, consistency, and service levels across all F&B outlets
Ensure all kitchens, walk-ins, and storage areas are always clean, organized, and in compliance with health and safety standards
Monitor inventory and assist in end of month inventory reporting
Attend banquet event orders (BEO) meetings and pre-con meetings as required, and personally oversee execution of banquet menus
Partner with the Food & Beverage Manager on menu planning, costing, and guest satisfaction
Respond to the needs and requests of guests
Provide a pleasant atmosphere for staff and guests

Requirements

Qualifications:

3+ years of culinary experience in a hands-on kitchen leadership role, ideally spanning multiple outlets (a la carte, fine dining, and banquets)
2-year degree from an accredited university in Culinary Arts, Food Service Management, Hospitality, or related major may replace some experience
Strong working knowledge of kitchen line cooking, plating, and food preparation techniques
ServSafe certification or equivalent food safety certification
Excellent leadership skills

Arbor's Guiding Principles:

Arbor Lodging focuses on Five Guiding Principles to foster a culture where growth, development, and progression thrive within the properties:

Do the Right Thing - Operate and act with integrity in all you do even when it is not convenient.
Lead with Heart - Be kind, passionate and hospitable.
Be Accountable - Take ownership and deliver results.
Aim Higher - Go above and beyond to exceed expectations and pursue thoughtful change.
Celebrate Differences - Embrace diversity; respect individual opinions and ideas.

Pay is based upon several factors including but not limited to local labor markets, education, work experience, certifications, etc. We comply with all minimum wage laws as applicable. In addition to your annual salary, we offer a comprehensive benefits package, and 401k contributions (all benefits are subject to eligibility requirements).

Arbor Lodging Management provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Arbor Lodging Management complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities.

Salary Description

$65,000 - $72,000

Apply Now

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