Executive Chef: Lead Innovative Menus & Kitchen Team

Providence Hospitality; Hot Springs, Northern (AR, KY); Hybrid; USD 40,000 - 50,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(k) with Company match

Paid Time Off

8 paid holidays

Hotel discounts

Life Insurance

Disability Insurance

Job summary

Hotel Hot Springs, operated by Providence Hospitality Partners, seeks an Executive Chef for Hot Springs, AR. You will lead the kitchen team, design menus, oversee all cooking and plating, and ensure quality and cost controls while maintaining health and safety standards.

The role requires culinary school certification and 5–6 years in food and beverage, with strong leadership and budget management skills. Competitive salary and benefits offered.

Qualifications

• Current knowledge of regional and national trends in food and beverage.
• Thorough knowledge of all food preparation techniques and styles.
• Demonstrated proficiency in supervising and motivating subordinates.
• Good judgement with timely, sound decisions.
• Ability to manage priorities in a dynamic kitchen environment.
• Bilingual skills a plus.

Responsibilities

• Develop and implement creative, high-quality menus.
• Oversee all food preparation, production, and presentation.
• Standardize recipes and production schedules for consistency.
• Hire, train, and supervise kitchen staff; manage schedules.
• Ensure health, safety, and licensing compliance; monitor budgets.
• Represent restaurant at outside functions as needed.

Skills

Food & Beverage trends

Leadership & supervision

Change management

Decision making

Communication

Education

Culinary school graduate

5–6 years F&B exp

Job description

Hotel Hot Springs, operated by Providence Hospitality Partners, seeks an Executive Chef for Hot Springs, AR. You will lead the kitchen team, design menus, oversee all cooking and plating, and ensure quality and cost controls while maintaining health and safety standards.

The role requires culinary school certification and 5–6 years in food and beverage, with strong leadership and budget management skills. Competitive salary and benefits offered.