Executive Chef — Creative Culinary Leader in Hospitality

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 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.