Executive Chef (56881)

Providence Hospitality Group•Hot Springs, AR

About The Position

The Executive Chef manages and coordinates cooks and other employees engaged in preparing and cooking food products, and oversees all aspects of food preparation and presentation. The role develops creative, high-quality menus; ensures consistent recipes and presentation; manages kitchen equipment, production schedules, food purchasing, and costs; and keeps the restaurant current with food and beverage industry trends. The Executive Chef also maintains knowledge of the restaurant’s wines and food pairings and may represent the restaurant at outside functions. The position ensures kitchen operations comply with health, licensing, and safety requirements; develops and monitors the department budget; and prepares required records and reports. It hires, trains, supervises, schedules, motivates, and develops kitchen staff, assigns duties, monitors work quality, and addresses performance and operational issues. The role also assists staff as needed, resolves food-related patron complaints, and performs other related duties assigned by management. The position requires graduation from a recognized culinary school or equivalent and five to six years of food and beverage-related experience or equivalent. The employer offers a salary of $50,000–$55,000 and lists 80.00 hours.

Requirements

Graduate of a recognized culinary school or equivalent.
Five to six years of food and beverage-related experience or equivalent.
Current knowledge of regional and national food and beverage trends.
Thorough knowledge of food preparation techniques and styles.
Demonstrated proficiency in supervising and motivating subordinates.
Basic competence in subordinates’ duties and tasks.
Good judgment and ability to make timely, sound decisions.
Ability to speak, read, write, and understand the primary language(s) used in the workplace.
Commitment to excellence and high standards; passion, enthusiasm, focus, creativity, and a positive outlook.
Versatility, flexibility, and willingness to work amid changing priorities.
Acute attention to detail and strong organizational, problem-solving, and analytical skills.
Professional appearance and demeanor; charismatic and willing to serve as a restaurant spokesperson.
Ability to manage priorities and workflow and communicate effectively with people at all levels and from varied backgrounds.
Physical ability to continually stand, walk, bend, stoop, lift, and twist; frequently lift, push, or carry items up to 50 pounds; and work with continual exposure to extreme heat or cold and loud noise.

Nice To Haves

Bilingual skills.

Responsibilities

Develop and implement creative, innovative, high-quality menus, reviewing and changing them as needed.
Oversee food preparation, production, and presentation, ensuring recipes and presentation standards are followed consistently.
Prepare a variety of cuisines using skill and creativity.
Manage maintenance of kitchen equipment.
Standardize production recipes, plan production schedules, and supervise the production line.
Assist staff with job functions as needed to ensure optimum service to patrons.
Resolve patron complaints related to food.
Maintain food and beverage history, including sales mix and history, actual and potential costs, and production time.
Stay informed about industry trends and communicate and incorporate relevant information to keep the kitchen current.
Maintain thorough knowledge of wines offered in the restaurant and wine and food pairings.
Represent the restaurant at outside functions as needed.
Ensure kitchen and food operations comply with health and licensing requirements and health and safety regulations and procedures.
Develop, implement, and monitor the department budget and manage expenses within approved constraints.
Requisition or purchase food products, complete food production records, and cost menus regularly.
Prepare accurate and timely reports as required.
Hire, train, supervise, motivate, and develop kitchen staff; manage schedules and workflow.
Assign duties, monitor work quality, and ensure staff comply with organizational policies, procedures, and safety regulations.
Provide day-to-day guidance and oversight to subordinates and promote and recognize performance.
Monitor team activities, identify problem areas, and take corrective action.
Carry out supervisory responsibilities, including planning and directing work, appraising performance, rewarding and disciplining employees, and addressing complaints and problems.
Perform other related duties assigned by management.