Executive Chef

PROVIDENCE HOSPITALITY GROUP•Hot Springs, AR

3d•$50,000 - $55,000•Onsite

About The Position

The Executive Chef manages and coordinates the activities of cooks and other employees involved in preparing and cooking food, and manages all aspects of food preparation and presentation. The role develops creative, high-quality menus; oversees consistent production and presentation; prepares a variety of cuisine; maintains kitchen equipment; and ensures food operations comply with health, licensing, and safety requirements. The Executive Chef also manages food purchasing, production records, menu costing, budgets, expenses, and required reporting, while keeping current with industry trends and restaurant offerings. The role represents the restaurant at outside functions as needed and resolves food-related patron complaints. The Executive Chef directly and indirectly supervises department employees. Responsibilities include hiring, training, scheduling, assigning and directing work, evaluating performance, motivating and developing staff, recognizing and addressing performance issues, and resolving complaints and problems. The position is based at Hotel Hot Springs in Hot Springs, Arkansas.

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 or languages 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 be a spokesperson for the restaurant.
Ability to manage priorities and workflow and communicate effectively with people at all levels and from various backgrounds.
Physical ability to continually stand, walk, bend, stoop, lift, and twist, and frequently lift, push, or carry items up to 50 pounds.
Ability to 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 standards are followed consistently.
Prepare a variety of cuisine 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 provide 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 or incorporate relevant information to keep the kitchen current.
Maintain 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 guidelines 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 follow 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 in accordance with organizational policies and applicable laws, including interviewing, hiring, training, assigning and directing work, appraising performance, rewarding and disciplining employees, and addressing complaints and problems.
Perform other related duties as assigned by management.