Employment

The Kemper Museum of Contemporary Art is an equal opportunity employer. The following positions are currently open and receiving applicant materials. To apply for any position, please follow the directions within the specific posting below.

Executive Chef, Café Sebastienne

Department:  Café Sebastienne
Classification:  Exempt, Full Time, Salary
Reports to:  Director of Food & Bev/Special Events
Supervises:  Kitchen Manager/Head Line Cook/Cooks/Utility Staff
Website: kemperart.org/cafe
Date:  January 2017

 

Position Summary

Café Sebastienne, located within the Kemper Museum of Contemporary Art, is one of Kansas City’s leading New American restaurants, providing seasonal food derived from the highest quality of ingredients from local, regional and national producers. The Executive Chef will manage all kitchen personnel and supervise/coordinate all related culinary directives and activities for Café Sebastienne and museum special events. This individual is committed to creating a unique and relevant culinary experience, while providing exemplary service and hospitality for all guests of the restaurant and special events. This position plays a leadership role in all restaurant activities, on and off-premise events and within the community.

Major Responsibilities

Menu Planning

  • Plan and cost dining room and special event menus. Revises seasonally, monthly, weekly or as necessary
  • Controls established food cost
  • Apportions food surpluses effectively
  • Coordinates menu changes with F&B director
  • Collaborates with vendors/producers and F&B director to develop culinary programs and events

Purchasing and Inventory                                                      

  • Sets appropriate purchasing specifications for Kitchen Manager
  • Oversees the purchase of all food and supplies, ensures items are available on a timely basis
  • Maintains positive relationship with vendors
  • Obtains fair pricing by evaluating quality vs. value pricing model
  • Researches ingredient availability according to seasons and regional production
  • Completes all purchasing and inventory records within guidelines
  • Maintains inventory controls & costs

Food Production and Presentation

  • Accurately forecasts food production needs
  • Completes all food production records within guidelines
  • Coordinates activities of cooks and other kitchen personnel engaged in preparing and cooking foods
  • Develops and standardizes production recipes to ensure consistent quality
  • Maintains highest quality standards for food, service and presentation
  • Checks food quality, presentation, and portion control before all services and makes adjustments as necessary
  • Prepares food as needed
  • Ensures cooking equipment is operational and proper maintenance schedules are adhered to
  • Forecasts equipment needs with F&B director

Financial

  • Manages/controls food and kitchen labor costs for restaurant and special events
  • Follows department budgets in consultation with F&B director
  • Assists F&B director to identify additional revenue streams & culinary programs

Leadership

  • Serves as a role model for employees through teamwork support, attention to detail, quality control, and interactions with vendors, guests and team members
  • Provides vision and inspiration to peers and subordinates, gives appropriate recognition to others, displays passion and optimism, mobilizes others to fulfill the vision
  • Exhibits confidence in self and others, inspires respect and trust, accepts feedback from others
  • Ensures that employees receive fair and consistent treatment and opportunity to advance within the organization
  • Ensures highest level of guest satisfaction for restaurant and special events
  • Develops a leadership role in the community

Supervision/Human Resources

  • Supervises, motivates and inspires culinary staff to perform well
  • Interviews and hires kitchen personnel
  • Oversees scheduling to assure successful services according to anticipated number of guests
  • Trains cooking staff
  • Evaluates employee performance

Sanitation

  • Maintains a sanitary and safe kitchen/storage environment for all employees
  • Observes KCMO Health Department guidelines and standard operating procedures

Qualifications

  • 7+ years combined experience as an Executive Chef and/or Sous Chef required
  • Skilled in seasonal menu development within budgeted food costs
  • Knowledge of current plating and presentation techniques. Awareness of local, regional and national culinary influences/trends, ingredients and cooking techniques
  • Experience in menu planning, preparation and execution of special events for 30-500 people
  • Experience in supervising, training and inspiring staff
  • Strong oral and written communication skills required
  • Experience with public engagement; in the dining room, at special events and in the community
  • Experience with positive interactions with media professionals; digital, print, radio and television
  • KCMO Food handler’s certification required
  • Available to work days, nights and weekends
  • Knowledge of Word, Excel – Microsoft Office, Open Table, Aloha POS and social media platforms – Facebook, Instagram, Twitter, Yelp and other relevant industry platforms
  • Physical requirements: The employee must occasionally lift and/or move up to 25 pounds. While performing the duties of this job, the employee is regularly required to stand; walk and talk or hear. The employee is frequently required to use hands to finger, handle, or feel. The employee is occasionally required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl,  taste and smell.

Key Competencies

Customer Service: Responds promptly to customer needs, solicits customer feedback to improve service and hospitality, responds to requests for service and assistance
Communication: Speaks clearly and persuasively in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings
Team Work: Balances team and individual responsibilities, exhibits objectivity and openness to others' views, gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, able to build morale and group commitments to goals and objectives, supports everyone's efforts to succeed, recognizes accomplishments of other team members
Planning/Organizing: Prioritizes and plans work activities, uses time efficiently, plans for additional resources, develops realistic action plans
Attendance/Punctuality: Is consistently at work and on time, ensures work responsibilities are covered when absent, and is dressed for a hi-end dining restaurant
Dependability: Follows instructions, responds to management direction, takes responsibility for own actions, keeps commitments, commits to long hours of work when necessary to reach goals
Safety and Security: Observes safety and security procedures, uses equipment and materials properly

 

Resumes can be emailed to employment@kemperart.org or you may mail hard copies to:

Kemper Museum of Contemporary Art
Diane Lambert
Human Resources Manager
4420 Warwick Blvd.
Kansas City, MO  64111

Line Cook, Café Sebastienne

Department: Café Sebastienne
Classification: Non-Exempt, hourly (part-time, averages 32 hours weekly)
Reports to: Kitchen Manager and Executive Chef
 

 

Position Summary

Located within the Kemper Museum of Contemporary Art is Café Sebastienne, one of Kansas City’s leading New American restaurants, providing seasonal food derived from the highest quality of ingredients from local, regional and national producers. Reporting to the Kitchen Manager, the Line Cook is an experienced professional focused on the preparation of seasonal American food. The individual in this position accurately cooks meats, fish, vegetables, soups and other hot and cold food products. Additionally, this individual performs other duties in the areas of food and final plate presentation, including plating and garnishing of all cold and cooked items for both the café and catering operations.

Major Responsibilities
Food Preparation

  • Prepares a variety of meats, seafood, poultry, vegetables and other items with and without recipes. Cooks with grills, ovens, fryers and other kitchen equipment.
  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  • Assumes 100 % responsibility for the quality of products served.
  • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
  • Stocks and maintain sufficient levels of food products at line stations to assure a smooth service period.
  • Completes required task when assigned in a timely prompt manner.

Kitchen Safety and Management

  • Maintains a clean and sanitary work station including tables, shelves, grills, fryers, and sauté burners. Convection ovens and refrigeration equipment.
  • Handles, stores and rotates all products properly
  • Tracks and reports any food waste.
  • Opens and closes the kitchen properly and follows the closing duties as well as help others in closing of kitchen.
  • Performs related duties such as helping wash dishes as needed, preparing recycling, cleaning, and help with any other projects assigned by the Kitchen Manager or Executive Chef.
  • Attends all scheduled meetings and works with chefs and dining room managers to assure 100% guest satisfaction.

Key Competencies

Dependability: Follows instructions, responds to management direction, takes responsibility for own actions, keeps commitments, commits to long hours of work when necessary to reach goals, completes tasks on time

Planning/Organizing: Prioritizes and plans work activities, uses time efficiently, plans for additional resources, develops realistic action plans

Adaptability: Adapts to changes in the work environment, manages competing demands, changes approach or method to best fit the situation, able to deal with frequent change, delays, or unexpected events

Communication: Speaks clearly and persuasively in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings

Team Work: Balances team and individual responsibilities, exhibits objectivity and openness to others' views, gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, able to build morale and group commitments to goals and objectives, supports everyone's efforts to succeed, recognizes accomplishments of other team members

Job Specifications

  • A minimum of 2 years’ experience in fresh, seasonal American food in a full-service restaurant.
  • Must be available to work a combination of days, nights and weekends.
  • Must be able to communicate clearly with managers, kitchen and dining room personnel.
  • Must work well in a fast-paced, high-energy environment.
  • Be able to work in a standing position for long periods of time up to nine hours.
  • Maintain a current Food Handler license with the City of Kansas City.
  • Physical requirements: The employee must occasionally lift and/or move up to 50 pounds. While performing the duties of this job, the employee is regularly required to stand; walk and talk or hear. The employee is frequently required to use hands to finger, handle, or feel. The employee is occasionally required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell.

Resumes can be emailed to employment@kemperart.org or you may mail hard copies to:

Kemper Museum of Contemporary Art
Diane Lambert
Human Resources Manager
4420 Warwick Blvd.
Kansas City, MO  64111