Executive Chef (56013)

Job DetailsJob Location: Hotel Hot Springs - Hot Springs, AR 71901Position Type: Full TimeSalary Range: $45,000.00 - $55,000.00 Salary/yearJob Category: Restaurant - Food ServiceHotel Hot Springs in beautiful Hot Springs, AR 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. Our hidden gem in Hot Springs National Park, a warm, welcomes business and leisure travelers to our home base located in downtown Hot Springs, Arkansas. Enjoy the convenience of complimentary shuttle service to explore the area, a delicious buffet breakfast to start your day, and secured parking for peace of mind. Plus, our on-site restaurant offers even more reasons to stay and relax with us.

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 needed
Oversees all food preparation, production, and presentation; ensures that recipes are followed and preparation and presentation are adhered to consistently
Prepares a variety of cuisine utilizing skill and creativity
Manages maintenance of all kitchen equipment
Standardizes production recipes to ensure consistent quality of accepted samples; plans production schedules and supervises production line
Assists staff with job functions as needed to ensure optimum service to all patrons
Resolves all patron complaints related to food
Maintains food and beverage history including but not limited to sales mix and history, actual/potential costs, and production time
Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current
Possesses and maintains thorough knowledge of wines offered in restaurant and wine/food parings
Represents restaurant at outside functions as needed
Ensures all kitchen and food operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures
Develops, implements, and monitors department budget; manages expenses within approved budget constraints
Requisitions and/or purchases all food products; completes food production records and costs menus on a regular basis
Prepares accurate and timely reports as required
Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow
Assigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and safety regulations
Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance
Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions
Performs other related duties as assigned by management

SUPERVISORY 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 laws
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems

QualificationsQUALIFICATIONS

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
Basic competence in subordinates’ duties and tasks
Good judgement with the ability to make timely and sound decisions
Must be able to speak, read, write, and understand the primary language(s) used in the workplace
Commitment to excellence and high standards
Passion, enthusiasm, focus, creativity, and a positive outlook
Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
Acute attention to detail
Strong organizational, problem-solving, and analytical skills
Professional appearance and demeanor
Charismatic and willing to be a spokesperson for the restaurant
Ability to manage priorities and workflow
Ability to effectively communicate with people at all levels and from various backgrounds
Bilingual skills a plus
Performs other related duties as assigned by management

EDUCATION AND EXPERIENCE:

Graduate of a recognized culinary school or equivalent
Five to six years of food and beverage related experience or equivalent

COMPETENCIES:

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 results
Leadership--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 twist
Frequently required to lift/push/carry items up to 50 lbs.
Continual exposure to extreme heat or cold and loud noise

SALARY: $45,000-55,000/yr

BENEFITS:

Medical, Dental, and Vision Insurance

Voluntary Short-Term and Long-Term Disability

Company paid Basic Life and AD&D Insurance
401(k) with Company match
Paid Time Off and State required sick pay
8 Paid Holidays
Hotel discounts by brand