Executive Chef- $50,000-$60,000

This is a full-time, safety-sensitive position that plays a key role in supporting and elevating our culinary team, reporting directly to the Director of Food and Beverage.

Responsibilities

• Oversee all aspects of kitchen operations, including food presentation, quality, and creativity.
• Create menus, banquet event orders, and weekly food orders.
• Collaborate with Conference Planners to develop conference menus and pricing.
• Select and develop recipes; ensure staff cooking training and quality.
• Manage daily activities of kitchen staff, including hiring, training, evaluations, disciplinary actions, and scheduling.
• Maintain monthly kitchen inventory and control associated food costs.
• Exemplify high customer service standards and promote quality guest interactions.
• Ensure kitchen compliance with OSHA, Arkansas Department of Health, and sanitation standards.
• Monitor and maintain food service equipment; report maintenance issues.
• Plan and prepare meals while assisting culinary staff with food presentation.
• Assist in creating new menu items and training culinary staff.
• Interact with guests in the dining room.
• Perform other duties as assigned.

Requirements

• Ability to manage and train a culinary team.
• Attend meetings and trainings associated with Winthrop Rockefeller Institute.
• Strong attention to detail and ability to communicate in a fast-moving environment.
• Budget-minded approach to kitchen operations.
• Adherence to safety guidelines to ensure a safe work environment.
• SERV Safe certified or willingness to obtain certification within two months of employment.
• Ability to manage, direct, and supervise all kitchen activities and staff.
• Excellent communication skills and professionalism under pressure.
• Positive, team-minded attitude and strong work ethic.
• Reliable transportation.

Physical Demands

• Stand for extended periods (8–10 hours).
• Lift, stand, sit, and tolerate exposure to sounds, chemicals, and hazards.
• Ability to lift approximately 50–80 lbs. daily.

Environmental Factors

• Exposure to noises associated with kitchen responsibilities.
• Exposure to smells and odors related to job duties.

Qualifications

• High School Diploma required; degree in culinary arts preferred.
• 10+ years of experience in a fast-paced kitchen environment involving creative cooking, menu design, food presentation, training, and leadership.

Pay

$50,000–$60,000 annually, with an additional housing package available.