Chef Jobs
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Specific Local Culinary Positions
Job Opportunity 7/24/25
Coordinator, Food Production (Sous Chef)
Position, Department: Coordinator, Food Production, Operations
Type of Position: Full-time Hourly, Non-Exempt
Work Schedule, Hours per week: Varies, 40 hours per week
Pay Range: $18.22-$23.31 and determined based on relevant years of work experience.
Benefits Category: Full-time Benefits
Position Summary: In this role, you will support the Food Court Supervisor in
overseeing daily kitchen operations and ensuring high standards of food quality, safety,
and customer service. You will lead and oversee kitchen staff, assist with food
preparation, manage inventory, and help maintain a clean, efficient, and well-organized
work environment. This is an excellent opportunity for a culinary professional with strong
leadership skills and a passion for delivering excellent food and service in a fast-paced
retail setting.
Required Qualifications:
Mid-level support role.
Completes routine tasks under moderate supervision.
Requires High School Diploma and at least 1 year of related experience.
Must be able to pass ServeSafe Certification once employed.
To be considered for this position we will require an application and resume.
*Unofficial transcripts are required for all Adjunct faculty and Faculty positions.
Position Details: Job duties include but are not limited to:
Coordinate and participate in the preparation and cooking of various food items,
supporting the Food Court Supervisor with day-to-day kitchen and food court
operations to ensure efficient workflow and timely food service.
Motivate, train, and develop staff members. Assign tasks, monitor performance,
and provide coaching and support as needed.
Communicate with Food Court Supervisor regarding daily preparation
requirements and objectives, addressing service issues, planning for high-traffic
periods, and implementing new procedures.
Manage and control departmental budget, inventory, and related expenses, as
needed.
Use recipes and correct portion sizes to provide a consistent product and reduce
waste.
Check inventory of supplies daily to ensure proper stock levels for the
preparation of menu items.
Maintain strict adherence to food safety, hygiene, and sanitation standards to
comply with all state and local rules and regulations, conducting regular
temperature and quality checks.
Assist with customer inquiries or concerns related to food quality and service.
Promote a positive dining experience through accuracy and efficiency.
Follow all safety procedures while operating kitchen equipment, reporting any
maintenance or safety concerns promptly.
*Duties and responsibilities, as required by business necessity, may be added, deleted
or changed at any time at the discretion of management, formally or informally, either
verbally or in writing. Scheduling, shift assignments and work location may be changed
at any time, as required by business necessity.
____________________________________________________
Job Opportunity 5/20/25
New Steak House Hiring Executive and Sous Chefs
Location: Lyons City Golf Course, Lyons Kansas
Qualifications:
3+ years of experience
Excellent written and verbal communication skills
Passionate about customer service
Compensation:
Competitive salary and benefits
Commensurate with experience
Quarterly bonuses
Relocation Package
Equity potential
Contact: paul.crum23@gmail.com
Phone: Tony 352-805-0438
____________________________________________________
Position: Cook – Senior # of openings: 6-8
Schedules: Will vary, 7 day/week operation, schedules can vary in a 8 or 10 hours shift from 600am – 800pm M – F, 800 am – 800pm Sat and Sun.
Starting wage: $19.90 / hour
Benefits: Full health, dental and vision benefits
401K investment
Free shift meals
Free safety shoe allowance
Paid time off
Closed for most holidays
Strategic, energetic career development
Culinary Educational opportunities
Location: UMKC, 5100 Cherry street, KCMO, 64110
Starting date: approx.. January 6th – 9th, 2025
Company hiring: Sodexo, Inc.
Job Overview:
The Sr. Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.
Click here to see complete job description: https://acf.kcchefs.org/wp-content/uploads/2024/12/Cook-Senior-.pdf
Contact
Jan Conrardy, Resource Manager, Mb: 816.206.4582, Email: Janice.conrardy@sodexo.com
____________________________________________________
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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.”
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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