Executive Chef

Hotel: 

Kansas City Embassy Suites

7640 NW Tiffany Springs Pkway

Kansas City, MO 64153

Executive Chef

Full time

Atrium SPIRIT – where teamwork, passion and appreciation ignite service excellence

What’s in it for you?

The Atrium SPIRIT is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us.

• Career Growth & Learning – 40% of our management hires are internal promotions!
• Invest in Your Future – 401(k) plan with company match.
• Comprehensive Health Coverage – Medical, dental, and vision insurance options.
• Paid Time Off & Vacation – Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations
• Perks That Fit Your Life – Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services.
• Purpose & Impact – Make a difference through Atrium’s community service and volunteer programs.

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Atrium Hospitality is seeking a talented and driven Executive Chef to lead the culinary team at the Kansas City Embassy Suites. This all-suite hotel features 237 spacious guest rooms and 18,000 square feet of flexible meeting and event space, serving a diverse mix of business travelers, conference guests, and leisure visitors. Located just minutes from Kansas City International Airport and a short drive from downtown Kansas City, the hotel offers easy access to local attractions, including Zona Rosa Town Center, world-class barbecue, and vibrant cultural landmarks.

Salary Range: 70k-80k

The primary purpose of the Executive Chef is to oversee the property’s day-to-day culinary operations and ensure that the culinary team produces the highest quality of food for guests and events according to Atrium standards. 

Work Performed: 

The Executive Chef will be tasked with the following duties, responsibilities, and assignments: 

• Developing results-oriented associates through effective training, evaluation, motivation, coaching and counseling in accordance to Atrium’s Core Values; 

• Leading the effort to achieve guest service standards by constantly seeking ways to improve products and services;  

• Controlling labor costs with effective scheduling and cross training;  

• Producing and conveying methods of production of culinary items for a la carte and catered functions; 

• Achieving budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control;  

• Creating menus to enhance quality, consistency and concept; 

• Partnering with food and beverage, sales and event teams to ensure guest culinary expectations are met; 

• Teaching and enforcing health code requirements, safety procedures and cleanliness standards throughout kitchen(s);