Executive Chef / Director, Food & Beverage | Fort Smith Convention Center

About the position

This individual will serve as the Director of Food and Beverage and Executive Chef for a premier food & beverage operation as well as menu design and meal preparation of the facility including catering & events, concerts concessions. Additionally, work with the Food & Beverage Manager to execute purchasing, receiving and producing. This innovative professional will be tasked with assembling and leading a high-performance team that will deliver an exceptional F&B experience for a diverse group of guests/clients while maximizing profits and ensuring favorable profit margins. This role pays an annual salary of $60,000-$80,000 and is bonus eligible.

Responsibilities

• Research and development of menu items to keep pace with industry trends, local and seasonal ingredients to support restaurant and concession business; works with sales staff on concepts and themes.
• Establishes food presentation technique and quality standards.
• Oversees menus and standards of food production and preparation, for concessions, retail operations and all special events.
• Works with sales and event staff and Food & Beverage Manager to assign prices to menu items in accordance with budgetary goals.
• Ensures accurate recipe development and testing.
• Oversees all food production, preparation, for retail operations and all special events.
• Estimates food consumption and purchases kitchen supplies including food product.
• Double checks food and equipment purchases for all aspects of the business to ensure consistency with standard operating procedures.
• Enforces all sanitation and maintenance procedures.
• Schedules and supervises employees, checking weekly schedules.
• Coordinates and directs training of chefs, cooks, and other kitchen workers engaged in the preparing and cooking foods to ensure high quality, efficient and profitable food service.
• Work with Food & Beverage Manager to maintain cost of goods, labor, and any other P&L responsibilities at or below budget.
• Reviews menus and analyzes recipes to ensure superior standards for retail and special events.
• Responsible for inventory control and the proper rotation of all items.
• Determine, establish, and implement policies, procedures, and training to insure best quality practices in service standards for all banquet servers, captains and managers.
• Assist in the preparation of the annual facility's budget for the Food and Beverage division.
• Determine, develop, and implement recipe cards for all food items prepared in the facility including item ingredients, updated target product costs and preparation methods to include HAACP guidelines.
• Carry out supervisory responsibilities in accordance with OVG Hospitality policies and procedures and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Oversee and monitor financial management and appropriate handling of receipts and deposits; tabulate receipts and balance accounts; assist Director of Finance in compiling sales reports on event-by-event monthly basis; assist in preparing annual budget and on-going monitoring of expenses and income to maximize return.
• Work with event planners, especially in area of consigned merchandise and/or concessions offered for sale at events.
• On occasional basis, may serve as Manager on Duty for assigned events which will require making numerous decisions related to financial matters and patron safety.
• Maintain good relations with all employees (part-time and contracted labor) working to service the events in our facility.
• Work with the staff to ensure the facility's goals, mission, and vision are accomplished with teamwork.
• Availability to work nights and weekends as needed to facilitate responsibilities.
• Responsible for the overall direction, coordination, and evaluation of the food and beverage department.
• Communicates with operations department to ensure standards are maintained.
• Work with Food & Beverage Manager to create concession items that support concert event experiences and maximize sales.
• Hire and train culinary staff to include unit required Food Safety and local Health Dept. requirements.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Maintain health department score of 90 or above and OVG Facilities 3rd party audit score of 95 or above.
• Establishes and enforces nutrition, sanitation and high-quality standards for food and beverage in kitchen, retail stations and portable retail operations.
• May be requested to manage offsite culinary operations.
• Must have the ability to work a varied and flexible shift.
• Must have the ability to comply and implement all Standard Operating Procedures.

Requirements

• Certificate from accredited culinary school, college, or technical school.
• 10 or more years of hands-on experience.
• 4 or more years of kitchen/culinary management experience at an executive level.
• ServSafe Certified.
• Must maintain local Health Codes and sanitation HACCP.
• At least eight (8) years of culinary experience in high volume facility producing complex meals for large, high profile events of 150 guests or more.
• Advanced oral and written communication skills.
• Results oriented individual with the ability to meet required budgetary goals.
• Excellent organizational, planning, communication and inter-personal skills.
• Ability to undertake and complete multiple tasks.
• Ability to be creative with food presentations and maintain a quality product.

Nice-to-haves

• Ability to use and maintain basic food service and kitchen equipment.
• Ability to train others in the use of basic food service and kitchen equipment.
• Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry.
• Strong customer service orientation.
• Excellent communication and interpersonal skills.
• Ability to work with limited supervision.
• Ability to interact with all levels of staff including management.
• Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays.
• Creative and ability to create unique dining experiences.
• Ability to travel as needed.

Benefits

• Health, Dental and Vision insurance
• 401(k) savings plan
• 401(k) matching
• Paid time off (vacation days, sick days, and 11 holidays)