Executive Chef

SIMMONS BANK ARENA

Job Description

Job Title: Executive Chef

Department: Food & Beverage

Reports To: Director of Food & Beverage

FLSA Status: Salaried Exempt

Summary

The Executive Chef is responsible for assisting in the culinary design of the venue’s menu in accordance with organization and execution of the day-to-day food and beverage operations.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

Responsible for overall management of Restaurant, including scheduling cooks, supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor cost. Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items.

Reads and employs math skills for recipes. Approves requisitions for supplies and food items for production on workstation. Participates in production of all food items necessary for operation. Hires, trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to produce quality products. Monitors to ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products freshness. Assigns in detail, specific duties to all associates under supervision of

Executive Chef for efficient operation of kitchen and service. Writes, costs, tests, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed. Adheres to and enforces inventory and labor control measures; performs inventory counts as requested. Ability to coach, train and develop efficient and successful team. Ensures all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order at all times.

Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

High School diploma or GED; Associate degree in Food and Beverage preferred

Minimum eight (8) years in BOH restaurant environment

Minimum five (5) years of BOH management experience in a high-volume restaurant environment

Skills/Aptitudes

Excellent organization skills.

Ability to prioritize and to handle multiple projects simultaneously.

Good written, verbal and interpersonal skills required; ability to interact with all levels of staff including management.

Job Title: Executive Chef

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Ability to effectively supervise staff.

Professional presentation, appearance and work ethic.

Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates and leaders.

Sufficient manual dexterity of hand to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.

Ability to perform duties in confined spaces.

Ability to perform duties within extreme temperature ranges

Majority of time spent alternating between indoor, climate controlled environment of restaurant and temperature fluctuations of warehouse and kitchen.

May also be exposed to partially sheltered outdoor environment subject to climate fluctuations

Kitchen environment-noise levels may be moderate to high

Works frequently in hot and damp environment

In contact with sharp knives, slicers, boiling liquids, hot pans, etc.

Ability to remain on feet for entire length of shift

Ability to lift/move/maneuver up to 50 lbs.

Constant standing, walking, bending, reaching and repetitive motions.

Computer Skills

To perform this job successfully, an individual should have knowledge of Microsoft Office, including

Excel and must be able to learn Maintenance Manager software program.

Other Qualifications

Ability to work with limited supervision and as a team member

Requires ability to work flexible and extended hours, including nights, weekends and holidays, in addition to normal business hours

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is required to walk extensively, occasionally required to kneel, climb to high walkways or balance. The employee must occasionally lift and/or move up to 50 pounds.

This position requires work inside and outside of the building and some exposure to adverse conditions.

Job Title: Executive Chef

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Job Type: Full-time

Pay: From $55,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Physical Setting:

• Casual dining restaurant

Experience:

• Culinary experience: 8 years (Preferred)
• Executive / Sous Chef: 3 years (Preferred)

License/Certification:

• Culinary Arts Certificate (Preferred)
• ServeSafe Manager Certificate (Preferred)

Work Location: In person