RPC Executive Chef

Additional Considerations (if any):

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At Hy-Vee our people are our strength. We promise “a helpful smile in every aisle” and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other.

Job Description

Job Title: Executive Chef

Department: The Ron Pearson Center

FLSA: Salary (Exempt)

Revision Date: 10/2026

About Hy-Vee

At Hy-Vee, we believe the shortest distance between two people is a smile. We’re seeking professionals who bring proven skills, a desire to grow, and a commitment to work together in building a company that strives to make our customers’ lives easier, healthier and happier.

The Role and Why It’s Important

As Executive Chef at the Ron Pearson Center, you set the culinary standard for everything that comes out of our kitchen, from the daily café experience to high-end corporate events and banquets that reflect the quality and professionalism Hy-Vee is known for. You lead and develop a kitchen team, own the full scope of food preparation and presentation, and bring both creative vision and operational discipline to every service. Your expertise in upscale culinary execution, menu development, and food cost management ensures the Ron Pearson Center delivers an exceptional dining experience for internal employees, executives, and contracted external clients alike.

What You’ll Do

• Lead, supervise, train, and develop all kitchen staff, including the Banquet and Kitchen teams, fostering a culture of culinary excellence, teamwork, and professional growth.

• Direct and coordinate all food preparation activities across the daily café and Ron Pearson Center event operations, ensuring consistently high-quality execution for every service.

• Design and develop menus for the daily café and corporate banquet and event services, creating high-end, seasonally relevant dishes that reflect current culinary trends and meet the expectations of a corporate dining and events environment.

• Prepare and cook food of varying types on a daily basis, maintaining hands-on involvement in kitchen production and upholding the culinary standards expected of an executive-level chef.

• Monitor and maintain the quality and presentation of all raw and cooked food products to ensure Hy-Vee standards and client expectations are consistently met.

• Ensure proper temperatures, storage procedures, and sanitation practices are maintained at all times in compliance with health, safety, and regulatory standards.

• Inspect facility and equipment regularly for regulatory compliance and operational readiness; coordinate maintenance and repairs as needed.

• Determine and manage food, labor, and supply costs; approve invoices and assist with monthly inventory of the entire food service area.

• Order and requisition food, supplies, materials, and equipment needed to ensure efficient and high-quality kitchen operations.

• Collaborate with the Ron Pearson Center leaders on menu development, event planning, and operational priorities.

• Conduct annual and semi-annual performance reviews for all kitchen team members.

• Oversee personal safety and food safety practices across all kitchen staff and operations.

• Maintain a clean, organized, and professional kitchen environment, including coolers, freezers, and all equipment.

• Maintain confidentiality with all company, client, and vendor information.

Your Skills

• Commitment to the Hy-Vee mission and a willingness to promote the values of the company.

• Demonstrated expertise in high-end culinary execution, including upscale menu development, fine dining presentation, and elevated food quality standards appropriate for a corporate dining and events environment.

• Proven ability to lead and develop a kitchen team, maintaining high morale, professional standards, and consistent culinary excellence.

• Strong knowledge of food safety, sanitation regulations, and health code compliance in a commercial kitchen environment.

• Experience with food cost management, labor cost control, and supply ordering in a high-volume kitchen.

• Creative and current culinary knowledge, including familiarity with seasonal ingredients, dietary trends, and contemporary menu concepts.

• Strong organizational and time management skills, with the ability to manage multiple simultaneous services and events under deadline pressure.

• Ability to process and carry out detailed written, verbal, and demonstrated instructions with precision.

• Ability to write routine correspondence, interpret work instructions, and assist with interviewing kitchen staff applicants.

• Ability to maintain a high level of confidentiality as it pertains to company, client, and vendor information.

Reporting Relationships

Accountable and Reports to: Assistant Director, Ron Pearson Center

Direct Reports: Banquet and Kitchen teams

Education and Experience

• Culinary degree from an accredited institution required.

• 5+ years of culinary management experience, with demonstrated expertise in high-end food preparation and presentation in a corporate dining, upscale catering, hotel, or fine dining environment.

• Proven experience executing high-quality corporate events and banquets for executive-level audiences.

• Experience with food cost control, labor management, and menu development required.

• ServSafe certification or equivalent food safety certification required.

Physical Requirements

• Ability to communicate effectively in writing and verbally.

• Ability to stand and walk for extended periods throughout the shift.

• Ability to lift, carry, push, and pull materials weighing up to 50 pounds occasionally and up to 20 pounds frequently.

• Ability to perform physical activities including climbing, balancing, kneeling, reaching, pulling, lifting, grasping, and repetitive motions.

• Ability to fit and work in confined kitchen spaces.

• Ability to work in a kitchen environment with temperature extremes, exposure to dampness, noise, vibrations, equipment movement hazards, and occasional exposure to cleaning chemicals and solvents.

Working Environment

This position works primarily in the Ron Pearson Center kitchen and food service areas, with significant time spent on active food preparation and kitchen supervision. The environment is fast-paced, physically demanding, and subject to temperature extremes, noise, and frequent deadline pressure associated with daily service and event execution. Kitchen equipment used regularly includes fryers, ovens, stoves, grills, griddles, slicers, thermometers, knives, steamers, refrigerated prep cases, and other standard commercial kitchen equipment.

Are you ready to smile, apply today.

Employment is contingent upon the successful completion of a pre employment drug screen.