Chef Jobs

Job Openings

Click this button for the JCCC job board at



Specific Local Culinary Positions

Job Opportunity – May 9, 2018

Position Title: Hospitality/Culinary Arts Program – FT/Permanent Instructor Position
Type: Full-Time
Location: Flint Hills Technical College


The Flint Hills Technical College is seeking a dynamic, full-time, permanent faculty member to join its innovative and growing Hospitality/Culinary Arts Program, beginning August 2018. This individual will instruct technical college students in culinary and other hospitality/foodservice related courses.

The candidate will have, or be in the process of obtaining/willing to obtain, an Associate Degree, ACF Certifications, ServSafe Certifications, and Dietary Management Certification. Additionally, applicants must have either two years of recent experience in the field or two years of teaching in the field of instruction. The successful candidate needs to have excellent verbal and written communication skills, as well as be able to successfully complete a criminal background check.

To apply, please go to and click on the Careers tab, or feel free to provide a cover letter and resume via email to Jacinda Kahle, Director of Human Resources at or call 620.341.1384 for job details. Applications will be accepted until the position is filled. Flint Hills Technical College is an EEO employer.

Job Opportunity – March 30, 2018

Chef Needed for Blue Heron Restaurant
Please contact Joseph Boer @1-573-365-5743

Job Opportunity – March 2, 2018

Position Title: Executive Chef
Type: Full-Time
Location: Kansas City, KS, Kansas City, MO, Olathe, KS


American Dining Creations, a national leader in corporate dining, catering and retail services, operating in 35 U.S. cities and 15 states, is currently seeking candidates for the position of Executive Chef.  American Dining Creations is also the caterer of choice for many Fortune 500 companies.
The Executive Chef will serve as the leader for all culinary services.
  • Manage food, labor and operating costs along with budget compliance in food cost analysis and forecasting
  • Create and execute all menus, including meal service and catering services
  • Weekly inventory, knowledge of on-line order systems
  • Staff development, manage work schedules
  • Superior customer service skills are required as the Executive Chef will interact daily with our customers and clients
Qualifications and Requirements:
  • Bachelor’s Degree or Culinary Degree from an accredited university, college, or culinary association
  • 7++ years’ experience in a similar culinary position
  • The ability to work effectively and enthusiastically in a time-sensitive environment
  • Strongly desired: American Culinary Federation certification  CEC level.
A strong compensation package is being offered for this outstanding position. Interviews start soon!

Job Opportunity – January 1, 2018

Position Title: Culinary Product Specialist
(Part Time/Seasonal 32 hours a week $13/hr March-November 2018)
Position Reports to (Title): Kristy Peterson, Director of Education, Outreach, & Interpretation
Department: Education
Position Summary
This part-time seasonal position assists in the transformation of Powell Gardens produce and herbs into
saleable and educational food products that can be sold at Powell Gardens, sold off site, and included weekly
or bi-weekly in the CSA. This position also assists with the Powell Gardens CSA as directed—packing
produce, episodic harvesting, conceptualization of products, product packaging, and recipe development.
This position will also assist the culinary programs contractor, marketing manager, and education department
director in developing and locating new markets/resources on-site, off-site, and online (using a platform such
as Etsy) for selling Powell Gardens edible, culinary and other useable products created with Powell Gardens
produce to generate revenue. This position may also assist with other culinary programming as assigned
under the direction of the education department director. Episodic program duties may take place on
weekends or after hours and may include dinners, classes, workshops etc.


Job Opportunity – January 1, 2018

Position Title: Contractor, Culinary Programs & Communications
Position Reports to (Title): Kristy Peterson, Director of Education, Outreach, & Interpretation
Department: Education

Position Summary
This contract position assists in elevating Powell Gardens to be a known source and destination for culinary
experiences for all audiences and a source for unique garden culinary products. The culinary
programs/communications contractor will research, develop, and help execute all food-related educational
experiences (classes, demos, tastings, workshops, lectures) episodically during 2018 in tandem with the
director of education, outreach & interpretation and in consultation with the Powell Gardens ad hoc food
committee and the Powell Gardens marketing manager. This position will work closely with regional chefs
to create unique opportunities for the public to learn about and enjoy Powell Gardens produce in the kitchen
and garden. This position will work collaboratively with the Powell Gardens marketing manager to brand
and promote these experiences and Powell Gardens products using online platforms and through foodie
networks in the area. This contract position will assist in developing and selecting chefs to potentially
activate areas in the Heartland Harvest that may become rotating “chef garden” spaces to feature varied chefs
as “artists in residence.” The culinary programs/communications contractor will research and write copy to
help promote all culinary programs and products including produce and products included in the CSA
program. This contracted position is for a total of 288 hours (32 hours a month from March-November


Job Opportunity – November 24, 2017
Position Title: Chef Full-Time Nutrition Services
Company Name: Saint Luke’s Health System
Location: Chillicothe, MO 64601
Apply URL:
Location: Hedrick Medical Center
Number of Hours Scheduled Per Week (1-40): 40
Employment Status: Full-time
Scheduled Shift: Swing
Scheduled Time Start: PRN – Varies
Scheduled Time End: PRN – Varies

Responsible for all food production culinary and kitchen operations that provide products and services
to patients cafeteria retail outlets and catering. Provides leadership training and direction to culinary
leadership team and all production staff. Maintains budgeted food and labor costs associated with NS
production operations. Ensures all safety and sanitation requirements are met. Delegates and directs
duties to culinary and supporting staff. Ensures menus and food products comply with federal state local
regulations as well as doctors diet restrictions. Develops standardized menus hires staff performance
manages employees to set standards trains and coaches for improvement and ensures food quality and
safety standards are met. Responsible for staff schedules and ensures labor hours and assignments are
appropriate for volume needs. Ability to interact positively and professionally with all customers and
This position is located at Hedrick Medical Center in Chillicothe, MO which is 90 miles northeast of
Liberty, MO.
Minimum Requirements
Junior College preferred
2 years of chef/supervisory experience
ServSafe Certification within 1 year of hire required

Apply Here:

Job Opportunity – November 24, 2017
Position Title: Cook-Full Time Smithville Campus
Company Name: Saint Luke’s Health System
Location: Smithville, MO 64101
Apply URL:
Number of Hours Scheduled Per Week (1-40): 40
Employment Status: Full-time
Scheduled Shift: Day
Scheduled Time Start: 6:00 AM
Scheduled Time End: 2:30 PM

Under the direction of the Nutrition Services Leadership Team: a Cook may fulfill any number
of responsibilities in relation to departmental operations and food preparation for patients,
hospital staff and customers of the hospital. A Cook is responsible for proper handling and
preparation of all food related items as determined by daily menus. Is responsible for using and
following standardized recipes. Accurately prepares patient meals as ordered. Accurately
prepares retail food items as needed. Prepares food for catered events, sets up catered events,
and may wait on customers in the cafeteria as needed. Is focused on high customer satisfaction
including food quality, timely delivery and customer interactions. Knows and follows all safety
and sanitation guidelines. Keeps all areas, tools and equipment clean. Aware of production
usage and assists with waste management. Helps stock, rotate, and communicate inventory
needs for ordering food supplies. The cook ensures delivery of optimal food quality, timely
service, as well as high sanitation standards. Manages resources properly. Provides assistance to
all areas as needed.

Minimum Requirements
*Food Handlers Card Required within 30 Days of Hire

Apply Here:

Job Opportunity – October 17, 2017
Job Title: Lead Cook Nutrition Services
Company Name: Saint Luke’s Health System
Location: Kansas City , Missouri USA 64101

Posted Date: 8/17/2017
Job Code: NT053
Location: Saint Luke’s Hospital of Kansas City
Address: 4401 Wornall
City: Kansas City
State: MO
Country: United States of America
Category: Nutrition
Number of Hours Scheduled Per Week (1-40): 40
Employment Status: Full-time
Scheduled Shift: Swing
Scheduled Time Start: PRN – Varies
Scheduled Time End: PRN – Varies
Cost Center Name: Nutrition Service


Follows direction of NS leadership. Able to open or close operations and run shifts in the absence of leadership. Oversees the execution of day to day operations. Ensures staffing levels meet volume demands. Helps ensure food quality, timely service, safety and sanitation standards are met. May be responsible for ordering, receiving and inventory control. May oversee production, waste, and portion control. Works stations and fills in for staff as needed. Handles customer complaints. Involved with training and coaching staff. Delegates duties as needed. Ensures food requisitions and caterings are delivered. Assists retail, clinical and production areas as needed. Can handle cash, follow and enforce policies and procedures. Is a team player who displays good decision making and communication skills. Maintains a positive attitude and conducts all interactions in a professional manner. Job assignment may include cook, diet clerk, cashier, or other key positions.

• Manages shift operations and maintains compliance with all Food policies, standards and procedures.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Assists Chefswith all kitchen operations and preparation.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Assists in determining how food should be presented and creates decorative food displays.

• Maintains purchasing, receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Operates and maintains all department equipment and reports malfunctions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

Minimum Requirements

less than 1 year experience

ServSafe Certification within 1 year of hire required

Apply Here:



Chef and Culinary Job’s and Job Searches

Get Chef Jobs 




FlipDog Search by State 

FlipDog Search by Title 



The above job search links are set for Chef type positions. National Restaurant Association: Restaurant Job Growth Hits 17-Year High in 2012, Is Third-Largest Job Creator into 2013 February 7, 2013 The restaurant industry added jobs at double the rate of the overall economy in 2012, and the National Restaurant Association (NRA) expects this trend to continue in 2013. Eating and drinking places added jobs at a robust 3.4 percent rate last year, the strongest increase in 17 years, according to NRA’s analysis of new figures from the Bureau of Labor Statistics (BLS). The restaurant industry is the third-largest private-sector job creator since the employment recovery began in March 2010. The solid restaurant industry job growth in 2012 represented the 13th consecutive year in which restaurant job growth outpaced the overall economy. Overall, restaurant employment currently stands 441,000 jobs above its high-point before the recession, while the overall economy is still down 3.2 million jobs from the pre-recession peak. “The sizable disparity in 2012 job growth marked the continuation of a long-term trend,” said Bruce Grindy, chief economist for the National Restaurant Association. “In fact, during the last 13 years, the number of eating-and-drinking-place jobs jumped 25 percent, while total U.S. employment rose by only 4 percent.” The NRA expects restaurants to add jobs at a 2.7 percent rate in 2013, a full percentage-point above the projected 1.7 percent gain in total employment. Employment gains will continue to be driven by growth in the number of locations, as well as existing restaurants staffing up to meet an improving business environment. “The projected 2013 gain will represent the 14th consecutive year in which restaurant industry job growth outpaces the overall economy, and the third consecutive year in which the industry registered job growth in excess of 2.5 percent,” Grindy added. “In comparison, the overall economy hasn’t posted job growth above 2.5 percent since 1998.” 
Read more

Chef Jobs, Culinary Jobs, Salary Info, Chef Employment Search, and More

“Job opportunities for chefs, cooks, and food preparation workers are expected to be plentiful because of the continued growth and expansion of food services outlets, resulting in average employment growth, and because of the large numbers of workers who leave these occupations and need to be replaced. However, those seeking the highest-paying positions will face keen competition.” – Occupational Outlook Handbook 

“In 2012, the National Restaurant Association expects the restaurant industry to add jobs at a 2.3 percent rate, a full percentage point above the projected 1.3 percent gain in total U.S. employment. The industry is expected to gain back all of the jobs lost during the recession by early 2012, while the overall economy isn’t expected to be back at pre-recession employment levels until 2014.” 2012 Restaurant Job Growth According to the National Restaurant Association   Do you have a local culinary job you would like advertised?

Would you like to advertise with us?
 yes no

Your Name (required)

Your Email (required)


Your Phone

Questions on Advertising?

Upcoming Events

5:30 pm Monthly ACF Chef Meeting @ Marriott Kansas City Overland Park
Monthly ACF Chef Meeting @ Marriott Kansas City Overland Park
Jun 12 @ 5:30 pm – 9:00 pm
Monthly ACF Chef Meeting @ Marriott Kansas City Overland Park | Overland Park | Kansas | United States
Board Meeting begins at 5:30pm (board members only) Dinner at 7:00pm – 9:00pm
7:00 pm USA Culinary Youth Team 2020 Fun... @ The American Restaurant
USA Culinary Youth Team 2020 Fun... @ The American Restaurant
Jun 23 @ 7:00 pm – 10:00 pm
USA Culinary Youth Team 2020 Fundraiser @ The American Restaurant | Kansas City | Missouri | United States
The American Culinary Federation announces the USA Culinary Youth Team for 2020 Johnson County Community College students and their coach Eddie Adel to be held February 2020 in Stuttgart, Germany. We are pleased to announce our[...]
5:30 pm Monthly ACF Chef Meeting @ Embassy Suites
Monthly ACF Chef Meeting @ Embassy Suites
Jul 10 @ 5:30 pm – 9:00 pm
Board Meeting begins at 5:30pm (board members only) Dinner at 7:00pm – 9:00pm Still Educational Piece
5:30 pm Monthly ACF Chef Meeting @ US Foods
Monthly ACF Chef Meeting @ US Foods
Sep 11 @ 5:30 pm – 8:30 pm
Board Meeting begins at 5:30pm (board members only) Dinner at 7:00pm – 9:00pm Karen Putman Small Plate Competition