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

Winthrop Rockefeller Institute•Morrilton, AR

36d•$50,000 - $60,000•Onsite

About The Position

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 Operations. This is a full time benefited position and will be posted until filled. Salary range: 50K to 60K with additional Housing Package Available.

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

Nice To Haves

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.

Responsibilities

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.