Executive Chef- $50,000-$60,000

Description

Job Summary: The purpose of this safety sensitive position is to manage and oversee all aspects of the kitchen operations. You must be able to provide a key role in support and ability to help elevate our culinary team as this position reports to Director of Food and Beverage.

This is a full time benefited position and will be posted until filled

Salary range: 50K to 60K  with additional Housing Package Available

Employee must perform the following essential duties.

• Responsible for food presentation, quality, and creativity.
• Must serve as an instrumental part in creating menus, banquet event orders, weekly food orders, etc.
• Will work with Conference Planners to development conference menus and pricing.
• Will select and develop recipes and ensure staff’s cooking training and quality.
• Manage daily activities of kitchen staff (hiring, training, evaluations, disciplinary actions, scheduling, etc.)
• Maintain monthly kitchen inventory and associated food costs.
• Exemplify high customer service standards and promote quality interactions with guests.
• Ensure kitchen is fully compliant with safety, health and sanitation standards of OSHA, and Arkansas Department of Health.
• Ensure high quality food preparation and service.
• Monitor condition of all food service equipment and report maintenance problems.
• Plan and prepare meals while assisting culinary staff with food presentation.
• Responsible for assisting in creating new menu items and training culinary staff.
• Must be willing to interact with our guest in the dining room.
• Other duties as assigned.

Requirements

Employee must demonstrate the following competency or position requirements.

• Ability to manage and train a culinary team.
• Must attend various meetings and trainings associated with Winthrop Rockefeller Institute.
• Attention to detail.
• Ability to communicate in a fast-moving environment.
• Must be budget minded.
• Closely follow safety guidelines to ensure high degree of safety for self and others.
• SERV safe certified or be willing to obtain certification with two months of employment through the Institute.
• Manage, direct, supervise all kitchen activities and staff.
• Excellent communication skills
• Ability to maintain a professional attitude while under pressure in all situations.
• Positive team-minded attitude
• Must demonstrate a good work ethic.
• Reliable transportation

Employee must safely and properly perform the following physical tasks:

• Stand for extended periods of time (approx.8 to 10 hours)
• Lifting, standing, sitting, sounds, chemicals, hazards, etc.
• Must be able to lift approx. 50-80 lbs. daily.

Employee must safely properly tolerate the following environmental factors:

• Noises associated with responsibilities.
• Smells and odors related to job duties.

Quality Standards: The Institute expects safety, integrity, professionalism, and high-quality work from all employees.

Preferred/Required Education: High School Diploma and a degree in culinary arts or relevant work experience with at least 10+ years’ experience working in a fast-paced kitchen environment that involved creative cooking, menu designing, food presentation, training, and leadership skills.

Required Experience: 10+ years.

Work Schedule: Varies with some weekends

Housing Package Available

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EQUAL OPPORTUNITY EMPLOYER

We are an Equal Opportunity Employer and do not discriminate based on race, color, national origin, gender, religion, age, disability, veteran or military status, genetic information or any other legally protected status.

DRUG FREE WORKPLACE

We are a Rule 36 Drug Free Workplace which means an applicant is required to submit to a pre-employment drug test after being given a conditional offer of employment.