Chef Salary at The Fagan Co BETA

Essential Functions Responsible for the operation and support of the kitchen along with the Executive Chef. Responsible for the overall operation of food production include, but not limited to, maintaining food quality and presentation standards, training of cooks, control of food safety and employee duties. Know all menu items and enforce the proper preparation and presentation on all items daily Know all procedures and menus for all meal periods and specials Place proper orders for supplies and maintain the proper pars of all items Maintain all food safety procedures as required by the County and by hotel standards Take ownership of the cleanliness of the kitchen and the condition of the walk ins Assist in the control of food and labor costs and control the amount of prep done Hold a pre-shift meeting with staff prior to reporting to stations Be prepared for each daily activity and review any variations with staff Ensure correct staffing during peak periods and high occupancy Monitor

Job Description JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR •2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met •Manages kitchen shift operations

Setting the standard for grand hospitality, Hotel Kansas City has delivered an experience like no other since its opening in late 2020. Named one of the "Best New Hotels in the World" by Travel + Leisure, and Kansas City's newest #1 Hotel on TripAdvisor, guests can indulge in Victorian-inspired guest rooms merged with modern twists, preserved touches like hand-hewn walnut and stained glass windows, and multiple show-stopping food and beverage outlets. Centrally located in the historic Kansas City Club Building, the hotel is only steps away from the city's best nightlife, restaurants, and shopping. The goal of the Banquet Jr. Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by

Job Description Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Account

Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafo

Levy Sector LOCATION: GEHA Field at Arrowhead Stadium in Kansas City, MO, home of the NFL's Kansas City Chiefs and Chiefs Kingdom! This iconic stadium can hold up to 76,416 fans and has seen the Chiefs win 4 Super Bowls, most recently in 2023. Don't miss out on the excitement at this legendary venue and team! **RELOCATION PACKAGE IS AVAILABLE** Different perspectives make us better. Were committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levys diverse portfolio includes award-winning restaur

Job Type Full-time Description Job Summary The Sous Chef assists the Executive Chef in managing kitchen operations, ensuring high-quality food preparation and presentation. They oversee kitchen staff, maintain food safety standards, and help develop menus while controlling costs. The role requires strong leadership, creativity, and the ability to thrive in a fast-paced environment. Education & Experience •Bachelor's degree and 2 to 4 years of experience in a high volume, full service restaurant or 6+ years of experience in lieu of degree. •Performs work under minimal supervision. Handles complex issues and problems, and refers only the most complex issues to higher-level staff. •Possesses comprehensive knowledge of subject matter. •Provides leadership, coaching, and/or mentoring to a subordinate group. •Must be proficient in Windows Operating Systems, Company approved spreadsheets and word processing. •Ability to work a flexible schedule •Must be able to convey information and ideas cl

Job Description The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location. Job Responsibilities ? Trains and leads kitchen personnel ? Supervises/coordinates all related culinary activities ? Estimates food consumption and requisition or purchase food ? Selects and develops recipes and standardize production recipes to ensure consistent quality ? Establishes presentation technique and quality standards, and plans and prices menus ? Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen ? Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 2-3 ye