We are seeking an Executive Chef for our full-service branded hotel in Little Rock, Arkansas. The hotel boasts 290 rooms, 12,000 sq. ft. of event and meeting space, and a southern-style full-service restaurant. Our ideal Executive Chef candidate will have a great mix of experience in a la carte and banquet/event operations, superior leadership skills, strong financial acumen, and a drive to create incredible dining experiences. This is a heavy banquet and event operation! Candidates without a culinary degree, but with extensive culinary work experience, will be considered. The successful candidate should have firsthand experience with a similar organization's level of service and operation. Creativity is necessary with a keen eye on the budget. The Executive Chef is expected to have demonstrated leadership ability in managing and motivating the associates on his or her team.

Job Requirements

The Executive Chef is responsible for leading all aspects of the hotel's culinary operations, including artistic menu development and execution, dynamic leadership of the culinary team, including recruitment and retention of new team members, support, development and training, forecasting business levels, product procurement, labor budgeting, weekly scheduling, cleanliness and sanitation, coordinating with sales teams to drive future business, community engagement opportunities, and strict adherence to all guest service standards.

As an Executive Chef, you will be responsible for the success of daily kitchen operations by supervising all kitchen areas to ensure a consistent, high-quality product is delivered. You will be responsible for overseeing all food preparation areas and support areas (e.g., dish room and purchasing). You will also establish goals, including performance goals, budget goals, team goals, etc.

Responsibilities

• Effective management of day-to-day operations, including staffing, training, budgeting, and forecasting
• Ensuring quality, consistency, and creativity are at the highest level, while maximizing the operation's personnel and resources.
• The production and execution of banquets, with emphasis on quality
• Inventory and cost controls.
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Developing production sheets and schedules
• Adherence to all food handling and sanitation standards
• Maintain all guest service standards.
• Must pass a background check.

Benefits

• Medical, dental, vision, and company-paid life insurance
• Paid time off includes vacation days, personal days, and holidays.
• 401(k) with match
• STD, accident, life, and critical illness voluntary insurance coverage
• Educational assistance, hotel discounts, travel assistance, and more!