Job Title: Executive Chef

Location: Kansas City, MO

A highly regarded, high-volume hospitality and catering organization is seeking an accomplished Executive Chef to lead its culinary operation and develop the people, systems, and standards that will support its continued growth.

Our client operates a dynamic, multi-faceted culinary business known for delivering exceptional food and memorable hospitality across a wide range of experiences. The organization combines culinary creativity with disciplined execution, producing elevated cuisine at significant scale while maintaining an uncompromising commitment to quality, consistency, and service.

The Executive Chef will serve as the senior culinary leader for an operation generating more than $10 million in annual revenue. This individual will oversee a large culinary team and take ownership of culinary execution, menu development, training, labor and food costs, systems, processes, and overall kitchen performance.

We're looking for someone who is not only experienced in leading and developing people but makes people development a priority every day. The right leader understands that building an exceptional culinary operation isn't about being the most talented person in the kitchen - it's about developing an entire team capable of delivering remarkable results consistently.

This person will also have a high level of passion for culinary creativity, but understands that creativity at scale requires discipline. You should enjoy developing systems, processes, recipes, training programs, and expectations that are easy for teams to understand, execute, and replicate without sacrificing quality.

The more dynamic your leadership background, the better. Catering experience is a plus, but it is not required. What matters most is demonstrated success leading a large, high-volume culinary organization and developing the people and infrastructure necessary to execute exceptional food consistently at scale.

Strong culinary expertise is essential—but your ability to teach, develop, organize, communicate, and build a high-performing culinary culture is what will ultimately define success in this role.

Benefits:

• Competitive compensation based on experience

• Quarterly performance bonus based on sales growth and profitability

• Medical insurance

• Dental insurance

• Vision insurance

• Life insurance

• Long-term disability coverage

• Employee Assistance Program

• Professional development and advancement opportunities

• Opportunity to lead a significant and growing culinary operation

Day in the Life:

• Provide hands-on leadership for a high-volume culinary operation while establishing clear expectations for quality, consistency, productivity, and execution

• Lead, coach, mentor, and develop a large culinary team, making training and professional development an everyday leadership priority

• Develop culinary leaders who can effectively teach, coach, hold teams accountable, and consistently execute established standards

• Create an environment of open communication where team members receive regular feedback, coaching, recognition, and opportunities for growth

• Own the creation and execution of menus while balancing culinary creativity, operational feasibility, guest expectations, and financial performance

• Develop clear recipes, systems, processes, training tools, and operating standards that allow exceptional food to be executed consistently at significant volume

• Lead daily production across a diverse range of menu items and culinary styles while maintaining exceptional quality, consistency, and presentation

• Oversee high-volume food production and execution for a dynamic business with multiple service styles and changing operational demands

• Partner closely with sales and operations teams on menu planning, execution, business planning, and the overall guest experience

• Maintain ownership of food and labor budgets while ensuring financial goals never come at the expense of culinary standards

• Monitor food cost, labor, inventory, purchasing, productivity, and other key performance indicators and implement strategies to improve results

• Oversee procurement and vendor relationships while ensuring consistency, quality, and responsible cost management

• Maintain the highest standards of food safety, sanitation, kitchen organization, equipment maintenance, and workplace safety

• Recruit, interview, hire, train, and retain exceptional culinary talent

• Conduct performance evaluations and provide consistent coaching to help team members reach their potential

• Build a cohesive culinary culture centered around accountability, teamwork, professionalism, craftsmanship, and pride

• Remain flexible and adaptable while leading effectively in an environment with frequent changes, competing priorities, and significant volume

• Participate as a key member of the senior leadership team, contributing to business planning, budgeting, growth initiatives, and long-term strategy

• Maintain a visible presence throughout the operation and lead by example during both everyday production and the most demanding periods of execution

Requirements:

• Proven Executive Chef or senior culinary leadership experience within a high-volume hospitality, restaurant, catering, hotel, resort, or foodservice organization

• Demonstrated experience leading and developing a culinary operation responsible for at least $10 million in annual revenue

• Proven success leading large culinary teams within complex, high-volume environments

• Deep commitment to coaching, mentorship, training, and leadership development

• Ability to identify talent, develop future leaders, and create a culture where people are challenged and supported to grow

• Strong culinary foundation with expert-level knowledge of food preparation, production methods, and execution across a broad range of menu items

• Ability to translate culinary vision into scalable recipes, systems, processes, and training standards

• Experience balancing creativity with consistency, efficiency, and operational discipline

• Strong financial acumen with experience managing food cost, labor, purchasing, inventory, budgeting, and profitability

• Experience with high-volume production and the ability to maintain exceptional standards regardless of scale

• Catering and large-event experience is a plus but not required

• Experience executing large-scale plated events is highly desirable

• Strong organizational skills with the ability to prioritize, delegate, and remain composed in a highly dynamic environment

• Exceptional communication skills and the ability to lead effectively in both individual and large-group settings

• Self-motivated leadership style with a high degree of initiative and personal accountability

• Ability to adapt quickly, solve problems, and make sound decisions under pressure

• Strong attention to detail with an uncompromising commitment to quality and presentation

• ServSafe certification or ability to obtain certification

• Flexible availability including evenings, weekends, and holidays