Job Details

Job Summary: The purpose of this safety-sensitive position is to assist the Executive Chef with managing all aspects of the kitchen operation. You must be able to provide a key role in supporting and guiding our culinary team and help ensure a great guest experience.

This is a full time benefited position and will be posted until filled

Salary range: $35,360 to $39,520

Employee must perform the following essential duties:

• Collaborate with the Executive Chef regarding menus, banquet event orders, weekly food orders, etc.
• Collaborate with Conference Planners on the development of conference menus and pricing.
• Assist the Executive Chef in selecting and developing recipes and ensuring staff's cooking quality and consistency.
• Assist the Executive Chef with managing the daily activities of the kitchen staff (hiring, training, evaluations, disciplinary actions, scheduling, etc.)
• Assist Executive Chef in maintaining monthly kitchen inventory and associated food costs.
• Exemplify high customer service standards and promote quality interactions with guests.
• Assist the Executive Chef with ensuring the kitchen fully complies with the safety, health, and sanitation standards of OSHA, ServSafe, and the Arkansas Department of Health.
• Ensure high-quality food preparation and service.
• Monitor the condition of all food service equipment and report maintenance problems to the Executive Chef.
• Prepare food and assist culinary employees with food presentation.
• Responsible for assisting the Executive Chef with creating new menu items and training culinary staff.

Other duties as assigned

Requirements

Employee must demonstrate the following competency or position requirements:

• Ability to manage a culinary team
• Attention to detail
• Ability to communicate in a fast-moving environment
• Must be budget-minded
• Closely follow safety guidelines to ensure a high degree of safety for self and others
• Manage, direct, and supervise all kitchen activities and employees
• Excellent communication skills
• Ability to maintain a professional attitude while under pressure situations
• Excellent team-minded attitude
• Must demonstrate a good work ethic
• Reliable transportation

Employee must safely and properly perform the following physical tasks:

• Stand for extended periods of time (approx. 8 hours)
• Lifting, standing, sitting, sounds, chemicals, hazards, etc.
• Must be able to lift approx. 50-80 lbs. daily

Employee must safely and properly tolerate the following environmental factors:

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

Quality Standards: The Institute expects safety, integrity, professionalism, and high-quality work from all employees.

Preferred/Required Education: High School Diploma and a culinary degree or relevant work experience with at least 3+ years' experience working in a fast-paced kitchen environment and willing to work towards the culinary level of an Executive Chef.

Required Experience: 3+ years

Work Schedule: varies

EQUAL OPPORTUNITY EMPLOYER

We are an Equal Opportunity Employer and do not discriminate based on race, color, national origin, gender, religion, age, disability, veteran or military status, genetic information or any other legally protected status.

DRUG FREE WORKPLACE

We are a Rule 36 Drug Free Workplace which means an applicant is required to submit to a pre-employment drug test after being given a conditional offer of employment.