Chef de Cuisine

Required Skills & Experience

• 3–5+ years of relevant culinary leadership experience
• Experience leading high-volume banquet/event culinary operations
• Experience with approximately $3M+ in banquet revenue/volume
• Background in hotels, resorts, casinos, convention centers, large event venues, or high-volume catering
• Strong people leadership and staff development experience
• Experience managing staffing, scheduling, costs, and operational execution
• Strong culinary foundation and ability to maintain quality at high volume
• Flexible to work days, nights, weekends, and extended stretches based on banquet demand
• Collaborative, professional leadership style with a strong ownership mentality

Nice to Have Skills & Experience

• Casino or resort culinary experience
• Experience supporting multiple outlets or concepts
• Culinary degree, apprenticeship, or equivalent training

Job Description

We are seeking an experienced Chef de Cuisine to lead high-volume banquet and breakfast culinary operations within a large hospitality environment in Kansas City. This role will oversee a banquet operation generating approximately $3.5M–$5M annually and will be responsible for culinary execution, team leadership, staffing, cost control, food quality, and overall operational performance. This position operates similarly to an Executive Chef / Executive Banquet Chef and is ideal for someone who takes ownership of their operation while working collaboratively across a larger culinary leadership team.

RESPONSIBILITIES

• Oversee culinary operations for banquets and the breakfast venue
• Lead and develop culinary employees across multiple shifts
• Execute high-volume banquet and event production
• Manage staffing, scheduling, labor, food costs, inventory, and waste
• Maintain food quality, consistency, safety, and sanitation standards
• Adapt quickly to changing banquet volume and operational priorities
• Partner with culinary leadership and other departments to drive strong guest and business results