Top 8 Head chef Jobs in Ottawa, Ks

Head Chef
ELDRIDGE HOTEL PARTNERS LLC —Lawrence, KS
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Hotel
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2d
Head Chef
Upper Crust Food Service —Lawrence, KS
- Full-time
- Background check
- 3 years
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
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Sous Chef
Upper Crust Food Service —Lawrence, KS
- Full-time
- Background check
- Customer service
- Mid-level
- Paid holidays
- Health insurance
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Culinary Field Specialist
Upper Crust Food Service —Lawrence, KS
- Full-time
- Mid-level
- Leadership
- Kitchen
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Sous Chef
ELDRIDGE HOTEL PARTNERS LLC —Lawrence, KS
- Weekends as needed
- Mid-level
- Microsoft Office
- Hotel
- Dental insurance
- Paid time off
Quick Apply

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Director of Culinary Services
Addington Place of Prairie Village —Prairie Village, KS
In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that…
$65,000 a year
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Director of Culinary
MISKIRI HOSPITALITY GROUP —Columbus, OH
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
$140,000 a year
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6d
Head Chef
Upper Crust Food Service —Columbus, OH
Must hold a valid manager level sanitation certification or obtain one within 30 days of employment. Communicate regularly with management via calls, emails,…
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6d

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Head Chef

ELDRIDGE HOTEL PARTNERS LLC
Lawrence, KS

Quick Apply

Job Details

2 days ago

Qualifications

Team leadership
Managing kitchen staff

Full Job Description

Head Chef

The Eldridge Hotel is looking for a new Head Chef. The Head Chef is responsible for leading all culinary operations for the hotel restaurant while supporting banquet, restaurant, and any other special event functions as needed. This position requires exceptional food quality, consistency, sanitation, and cost control while creating memorable dining experiences for hotel guests and local patrons. The Head Chef leads our culinary team, develops innovative new menus, maintains high operational standards, and collaborates with hotel management to achieve departmental and organizational goals.

Essential Duties and Responsibilities

Oversee the daily operation of the hotel restaurant kitchen and support culinary operations for banquets, restaurant, room service, and special events.
Plan, develop, and update seasonal menus, daily specials, and promotional offerings that align with the hotel's brand and guest expectations.
Ensure all food is prepared and presented according to established quality, consistency, and presentation standards.
Supervise, train, mentor, and evaluate kitchen staff, fostering a positive, professional, and team-oriented work environment.
Develop staff schedules to ensure efficient kitchen coverage while managing labor costs.
Maintain compliance with all local, state, and federal food safety, sanitation, and health regulations.
Monitor food quality throughout preparation and service, ensuring guest satisfaction and timely execution.
Manage food and supply ordering, inventory, receiving, and storage while minimizing waste and controlling costs.
Establish and monitor portion control, recipe consistency, and food cost targets.
Collaborate with the General Manager, Food & Beverage Manager, Sales Team, and Event Coordinators to plan menus and execute successful meetings, weddings, and special events.
Maintain kitchen equipment and coordinate preventative maintenance and repairs.
Address guest feedback promptly and implement improvements when appropriate.
Ensure a clean, organized, and safe kitchen environment that meets hotel standards.
Assist with budgeting, forecasting, and achieving departmental financial objectives.
Stay informed on culinary trends and introduce new menu ideas to enhance the guest experience.

Qualifications

Minimum of 3–5 years of progressive culinary leadership experience, preferably in a hotel, resort, or full-service restaurant environment.
Previous experience managing banquet or catering operations is preferred.
Culinary degree or equivalent professional experience preferred.
ServSafe® Food Protection Manager Certification or the ability to obtain certification within a designated timeframe.
Strong understanding of food safety regulations, inventory management, purchasing, and cost controls.
Experience managing labor budgets and kitchen scheduling.
Proficiency with kitchen equipment and standard culinary techniques.
Excellent leadership, communication, and organizational skills.
Ability to perform effectively in a fast-paced hospitality environment.

Knowledge, Skills, and Abilities

Strong culinary creativity and menu development skills.
Effective leadership, coaching, and employee development.
Knowledge of banquet production and large-volume food preparation.
Financial acumen related to food costs, labor management, and budgeting.
Strong problem-solving and decision-making abilities.
Excellent time management and organizational skills.
Ability to maintain composure under pressure during peak service periods.
Commitment to delivering exceptional guest experiences.

Physical Requirements

Ability to stand and walk for extended periods.
Ability to lift and carry up to 50 pounds.
Ability to bend, stoop, reach, and perform repetitive motions.
Ability to work in hot, humid, and fast-paced kitchen environments.
Availability to work mornings, evenings, weekends, holidays, and varying shifts based on business needs.

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head chef jobs in ottawa, ks

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