Sous Chef

Great Western Dining Service is a forward-thinking food service management company that recognizes the profound impact of exceptional cuisine. We believe that food fosters connection, cultivates the community, and creates enduring memories.

We are committed to cultivating a professional environment that values creativity, innovation, and collaboration. Our diverse team members are empowered to contribute fresh perspectives and inspired ideas, resulting in distinctive and memorable dining experiences for our guests.

As we continue to grow, we are proud to provide accelerated career advancement opportunities for dedicated and driven team members.

Sous Chef

Great Western Dining at our Kansas City Art Institute location is seeking a talented Sous Chef. This position will lead the kitchen in high energy customer satisfaction with emphasis on kitchen efficiency and culinary flair. 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 catering functions. 

Responsibilities:

• Works to continually improve customer satisfaction while maintaining the operating budget. 
• Supervises all kitchen areas to ensure a consistent, high quality product is produced. 
• Must ensure sanitation and food standards are achieved.
• Prepares food by operating a variety of kitchen equipment.
• Reads menus and recipes, estimates food prepare amounts, check or assist in creating production records
• Clean and sanitize work stations and follow all HACCP regulations
• Produce small and large batch cooking

Skills and Qualifications:

• Strong foundation in cooking techniques (e.g., sautéing, roasting, braising)
• Menu planning and recipe development
• Knowledge of international cuisines and food presentation
• Must have the ability to follow company and HACCP policies and procedures.  
• Must be able to control company resources and adhere to budgetary guidelines.  
• Must be certified in proper food handling and food safety guidelines.
• Must be detail oriented with the ability to perform mathematical calculations, read and follow directions for equipment and recipe production.  
• Must understand flavor profiles and seasonings with ability to select menu items to cost-effectively use food and other supplies.  
• Must have expert understanding of safety and sanitation in the kitchen.  
• Initiative and good judgment in assigning tasks, delegating responsibility and resolving problems.  
• Good communication skills are necessary.  
• Must meet company standards, promote safety and have a professional image.  
• Ability to secure the cooperation of dining service operations employees and to supervise subordinates.

We are an equal opportunity employer and welcome applications from all qualified individuals. If you are a motivated professional looking to contribute to a dynamic team, we encourage you to apply.

Physical requirements of the job:

• Continuous standing/walking and other means of mobility up to 8 hours a day
• Ability to reach, bend, stoop, push/pull and frequently lift/move up to 30 pounds