Executive Chef

Location Fayetteville, AR
Property Inn at Carnall Hall
Date Posted December 12, 2018
Job Type Food & Beverage, Management

Description

Fayetteville, AR – As a Food and Beverage Executive Chef, you will be responsible for making sure the kitchen is adequately staffed in all areas and that employees receive the necessary training to ensure quality culinary dishes are produced. The Executive Chef assigns duties to his or her staff, such as food preparation tasks, or assigned line positions. The Executive Chef is responsible for achieving food and beverage revenue, profit, food cost and customer satisfaction goals by overseeing preparation of the menu and managing the operation of the kitchen.

PRIMARY RESPONSIBILITIES

  • Plan and direct food preparation and culinary activities
  • Modify menus or create new ones that meet quality standards
  • Estimate food requirements and food/labor costs
  • Supervise kitchen staff’s activities
  • Arrange for equipment purchases and repairs
  • Recruit and manage kitchen staff
  • Rectify arising problems or complaints
  • Give prepared plates the “final touch”
  • Perform administrative duties
  • Comply with nutrition and sanitation regulations and safety standards
  • Keep time and payroll records
  • Maintain a positive and professional approach with coworkers and customers
  • Purchase food and supplies from vendors approved by the company and monitor inventory
  • Develop menus and item pricing
  • Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
  • Hire, train and supervise kitchen personnel
  • Stay current on restaurant industry trends
  • Identify new culinary techniques and presentations
  • Assist kitchen staff with food prep and recipe creation
  • Development of seasonal menu’s, sourcing local product whenever possible


JOB REQUIRMENTS

  • Proven working experience as a head chef
  • Excellent record of kitchen management
  • Ability to spot and resolve problems efficiently
  • Capable of delegating multiple tasks
  • Communication and leadership skills
  • Keep up with cooking trends and best practices
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
  • BS degree in Culinary science or related certificate
  • Positive upbeat attitude / personality
  • High level of professionalism

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