Base: competitive salary commensurate with experie...
On site
High-volume kitchen management
Menu planning and cost control
Staff scheduling and development
Denny Sanford PREMIER Center is seeking an Executive Chef for the Morton Amphitheater in Kansas City, MO. The ideal candidate will have extensive experience in high-volume culinary operations, demonstrating leadership and financial acumen within a dynamic hospitality environment
Job Summary
The Chef is responsible for directing and administering all culinary operations in the venue, ensuring quality, budget, and customer service expectations are met.
Legends Global fosters a culture of respect, ambitious thinking, collaboration, and bold action, committed to building an inclusive workplace where everyone can grow their career.
The compensation includes a competitive salary commensurate with experience and a generous benefits package including medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.
Matching Summary
Match Score: 85
Denny Sanford PREMIER Center is seeking an Executive Chef for the Morton Amphitheater in Kansas City, MO. The ideal candidate will have extensive experience in high-volume culinary operations, demonstrating leadership and financial acumen within a dynamic hospitality environment.
Salary
Base: Competitive salary commensurate with experience; Bonus/Equity: Not specified; Benefits: Medical, dental, vision, life and disability insurance, paid vacation, 401k plan
Skills & Requirements
Must-have
high-volume kitchen management
menu planning and cost control
staff scheduling and development
kitchen sanitation compliance
vendor relationship management
budget and inventory oversight
Microsoft Word, Excel, PowerPoint proficiency
Nice-to-have
bilingual English and Spanish
team building and communication skills
flexible to work extended hours
cross-training and peer support
customer service orientation
detail-oriented and organized
Key Requirements
Minimum 5 years executive sous chef experience
Minimum 5 years executive chef experience
Degree or certification from accredited culinary arts institute or American Culinary Federation apprenticeship
Proven track record in kitchen efficiencies and cost control
Knowledge of kitchen sanitation and equipment operation