Chef de Cuisine- Cleaver & Cork KC

Posted Date 4 weeks ago(1/25/2018 12:43 PM)
Job ID
US-MO-Kansas City
Venue Name
Cleaver & Cork KC
Regular Full-Time


Cleaver & Cork is a gourmet butcher-driven gastropub, featuring Midwestern influenced offerings with fresh, seasonal and local ingredients.  The menus, developed by chef, Alex Pope, showcase classic yet bold ingredients featuring the highest quality meats and seafood available as well as cleverly curated cocktails and wine lists.  The space celebrates timeless comfort using natural materials and colors while maintaining a subtle, urban feel.  Cleaver & Cork is soon to become downtown Kansas City’s choice for a truly distinctive culinary and cocktail experience. 


We are in search of an energetic and professional person to join our team as a Chef de Cuisine and assist the Kitchen Manager and/or Executive Chef with managing the daily operations of the venue kitchen.



Includes, but are not limited to: 

  • Control and/or assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing.
  • Assist with maintaining a professional company image, including kitchen cleanliness, proper uniforms and appearance standards.
  • Uphold consistent product and service standards of the highest quality.
  • Control and/or assist with the control of BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions.
  • Ensure a safe working environment to reduce the risk of injury and accidents.
  • Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.
  • Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.
  • Train employees, as assigned, in an ongoing basis.
  • Lead by example to other team members and mentor new staff.


  • A high school diploma or GED equivalent required.  Culinary arts courses/certifications or related degree preferred.
  • 1-2 years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen.
  • Exude confidence in cooking skills and abilities.
  • Proven ability to lead a team and communicate efficiently, both verbally and in writing.
  • Exceptional time management and organization skills.
  • Ability to work evenings, weekends and holidays.

This job requires ability to perform the following:

  • Carrying or lifting items weighing up to 75 pounds.
  • Moving about the kitchen in a safe and secure manner.
  • Handling food, objects, products and utensils effectively and safely.
  • Bending, stooping, standing and kneeling.
  • Withstand potential climate temperature changes in assigned work area.


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