Head Chef

Onsite Head Chef role in Lawrence, KS overseeing hotel culinary operations across restaurant service, banquets, room service, and special events.

Responsibilities

• Lead daily operations of the hotel restaurant kitchen and support culinary needs for banquets, restaurant, room service, and special events
• Plan, develop, and maintain seasonal menus, daily specials, and promotional offerings aligned with brand and guest expectations
• Ensure food is prepared and served to established standards for quality, consistency, and presentation
• Supervise, train, mentor, and evaluate kitchen staff to build a positive, professional, team-focused environment
• Create kitchen schedules that support efficient coverage while managing labor costs
• Maintain compliance with all local, state, and federal food safety, sanitation, and health regulations
• Monitor food quality during preparation and service to support guest satisfaction and timely execution
• Manage food and supply ordering, inventory, receiving, and storage to minimize waste and control costs
• Set and monitor portion control, recipe consistency, and food cost targets
• Coordinate with the General Manager, Food & Beverage Manager, Sales Team, and Event Coordinators for menu planning and successful meetings, weddings, and special events
• Maintain kitchen equipment and coordinate preventative maintenance and repairs
• Respond to guest feedback promptly and implement improvements when appropriate
• Maintain a clean, organized, and safe kitchen aligned with hotel standards
• Assist with budgeting and forecasting to meet departmental financial objectives
• Stay current on culinary trends and introduce new menu ideas that enhance the guest experience

Requirements

• 3–5 years of progressive culinary leadership experience, preferably in a hotel, resort, or full-service restaurant
• Banquet or catering management experience preferred
• Culinary degree or equivalent professional experience preferred
• ServSafe® Food Protection Manager Certification or ability to obtain certification within a designated timeframe
• Strong knowledge 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
• Strong leadership, communication, and organizational skills
• Ability to perform effectively in a fast-paced hospitality environment
• Strong culinary creativity and menu development skills
• Effective leadership, coaching, and employee development experience
• 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 remain composed under pressure during peak service
• Commitment to delivering exceptional guest experiences
• Physical 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

Technologies

• ServSafe® Food Protection Manager Certification

Physical Requirements

• Stand and walk for extended periods
• Lift and carry up to 50 pounds
• Bend, stoop, reach, and perform repetitive motions
• Work in hot, humid, and fast-paced kitchen environments
• Work mornings, evenings, weekends, holidays, and varying shifts based on business needs

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