Executive Chef

Hotel Hot Springs; Hot Springs (AR); On-site; USD 40,000 - 50,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

401(k) with Company match

Paid Time Off

Hotel discounts

Job summary

Hotel Hot Springs is seeking an experienced culinary supervisor to lead and manage the kitchen team in Hot Springs, AR. You will oversee all food preparation, ensure recipes are followed, and maintain high-quality presentations across menus.

Responsibilities include developing innovative menus, controlling production costs, training staff, and coordinating with management to meet health, safety, and budget standards. A culinary degree and several years in food and beverage are preferred.

Qualifications

• Graduate of a recognized culinary school or equivalent.
• Experience in managing kitchen staff and execution of high-quality menus.
• Strong budgeting, cost control, and inventory management skills.

Responsibilities

• Develops and implements creative, innovative, and high-quality menus; reviews and changes menu as needed.
• Oversees all food preparation, production, and presentation; ensures recipes followed and quality maintained.
• Prepares a variety of cuisine utilizing skill and creativity.
• Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow.
• Ensures all kitchen operations comply with health and safety regulations and procedures.

Skills

Menu development

Staff supervision

Budget management

Quality control

Leadership

Communication

Education

Culinary degree or diploma

Job description

Hotel Hot Springs is proudly managed by Providence Hospitality Partners, based in Denver, Colorado, and founded in 2002. We strive to operate hotels where every guest wants to stay, every associate wants to work, and every investor wants to own. We encourage and support each associate to achieve clearly defined objectives, and we pursue a proactive position to enhance the wellbeing in our communities. We provide a corporate culture that values teamwork, a strong work ethic, service to others, and personal balance.SUMMARY: Manages and coordinates activities and operations of cooks and other employees engaged in preparing and cooking food products; manages all aspects of food preparation and presentation.DUTIES AND RESPONSIBILITIES:Develops and implements creative, innovative, and high-quality menus; reviews and changes menu as neededOversees all food preparation, production, and presentation; ensures that recipes are followed and preparation and presentation are adhered to consistentlyPrepares a variety of cuisine utilizing skill and creativityManages maintenance of all kitchen equipmentStandardizes production recipes to ensure consistent quality of accepted samples; plans production schedules and supervises production lineAssists staff with job functions as needed to ensure optimum service to all patronsResolves all patron complaints related to foodMaintains food and beverage history including but not limited to sales mix and history, actual/potential costs, and production timePossesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains currentPossesses and maintains thorough knowledge of wines offered in restaurant and wine/food paringsRepresents restaurant at outside functions as neededEnsures all kitchen and food operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and proceduresDevelops, implements, and monitors department budget; manages expenses within approved budget constraintsRequisitions and/or purchases all food products; completes food production records and costs menus on a regular basisPrepares accurate and timely reports as requiredHires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflowAssigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and safety regulationsProvides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performanceKeeps up to date on overall activities of the team, identifying problem areas and taking corrective actionsPerforms other related duties as assigned by managementSUPERVISORY RESPONSIBILITIES:Directly supervises employees within the department(s)Indirectly supervises employees within the department(s)Carries out supervisory responsibilities in accordance with the organization's policies and applicable lawsResponsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problemsQUALIFICATIONS:Current knowledge of regional and national trends in food and beverageThorough knowledge of all food preparation techniques and stylesDemonstrated proficiency in supervising and motivating subordinatesBasic competence in subordinates’ duties and tasksGood judgement with the ability to make timely and sound decisionsMust be able to speak, read, write, and understand the primary language(s) used in the workplaceCommitment to excellence and high standardsPassion, enthusiasm, focus, creativity, and a positive outlookVersatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasmAcute attention to detailStrong organizational, problem-solving, and analytical skillsProfessional appearance and demeanorCharismatic and willing to be a spokesperson for the restaurantAbility to manage priorities and workflowAbility to effectively communicate with people at all levels and from various backgroundsBilingual skills a plusPerforms other related duties as assigned by managementEDUCATION AND EXPERIENCE:Graduate of a recognized culinary school or equivalentFive to six years of food and beverage related experience or equivalentCOMPETENCIES:Technical Skills-Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.Visionary Leadership-Displays passion and optimism; Inspires respect and trust; Mobilizes others to fulfill the vision; Provides vision and inspiration to peers and subordinates.Change Management—Develops workable implementation plans; Communicates changes effectively; Builds commitment and overcomes resistance; Prepares and supports those affected by change; Monitors transition and evaluates resultsLeadership-Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others.Managing People-Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates' activities; Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services; Continually works to improve supervisory skills.Business Acumen-Understands business implications of decisions; Displays orientation to profitability; Demonstrates knowledge of market and competition; Aligns work with strategic goals.Diversity-Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Educates others on the value of diversity; Promotes a harassment-free environment; Builds a diverse workforce.Ethics-Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.Strategic Thinking-Develops strategies to achieve organizational goals; Understands organization's strengths & weaknesses; Analyzes market and competition; Identifies external threats and opportunities; Adapts strategy to changing conditions.Innovation-Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas; Presents ideas and information in a manner that gets others' attention.PHYSICAL DEMANDS AND WORK ENVIRONMENT:Continually required to stand, walk, bend, stoop, lift, and twistFrequently required to lift/push/carry items up to 50 lbs.Continual exposure to extreme heat or cold and loud noiseSALARY: $40,000-$50,000/yearHOURS: Full TimeBENEFITS:Medical, Dental, and Vision InsuranceVoluntary Short-Term and Long-Term DisabilityCompany paid Basic Life and AD&D Insurance401(k) with Company matchPaid Time Off and State required sick pay8 Paid HolidaysHotel discounts by brand