Executive Chef Jonesboro, AR Position Available In Craighead, Arkansas

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!We are proudly managed by O’Reilly Hospitality Management, LLC (“OHM”)At OHM, we are:

A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, communityinvolvement, & philanthropic outreach efforts.

Committed to empowering Team Members throughout all levels of leadership. Every Team Member has the opportunity to contribute in a unique way, making a real impact.

Seeking supportive, collaborative, detailed-oriented people to join our team!

At OHM, we offer:401(k) & Roth 401(k) with company match – full-time and part-time Team Members are eligible!

Health, Dental, Vision & Life InsurancePaid Time Off, including Paid Parental LeaveGrowth Potential and Career AdvancementHotel/Restaurant Travel Perks & Discounts!

Never wait for a paycheck again! OHM Team Members can sign up for earned wage access through DailyPay on day one!

Now Hiring:

Executive ChefLocation:

Embassy Suites by

Hilton Red Wolf Convention Center, Jonesboro, AREssential Responsibilities:

Leads, trains & mentors food preparation staff including recruitment and hiring, coaching development, performing evaluations, and progressive discipline.

Collaborate on the creation, management and operation within departmental budget and expense plans.

Schedules all team members under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines.

Supervises all cooking operations, including methods, portioning and garnishing.

Plans meals and develops menus.

Assists the Food and Beverage Manager and sales staff with banquets, parties and other special events.

Requisitions food and equipment, giving specifications, quantities and quality descriptions.

Ensures attractive presentation of all food and dishes.

Maintains health and sanitation standards and keep a clean and safe working environment.

Must be able to “prep” food products, using standardized food preparation techniques.

Must be able to visibly recognize “condition” of food and cooking temperature.

Assists in maximizing revenues and profits.

Supports team member recognition and engagement programs.

Reports to work for scheduled shift, on time and in uniform in accordance with company policy.

Knows and complies with all company policies and procedures pertaining to this position and its duties.

Embrace O’Reach, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety culture.

Performs other duties and responsibilities as required or requested.

Skills & Abilities:

ProficientwithMicrosoft Office suite (Word, Excel.)Proficient in the following dimensionsofrestaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Pleasant, polite manager who maintains a neat and clean appearance.

Ability to motivate team members to work as a teamtoensure that food and service meet appropriate standards.

Must be abletohandlethepressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

Strong leadership, management, organizational and communication skills.

The ability to spotandresolve problems efficiently.

Excellent verbalandwritten communication skills.

The ability to deliver results.

The ability to work wellwith, as well as motivate, a variety of personality types and maintain tact and diplomacy throughout all interactions.

The ability to multitask and prioritize.

Models behaviors to effectively motivate, lead, and develop the BOH team.

Maintains a positive reputation within the community.

Hours:

Due to the nature of the business, scheduling may vary and include nights, weekends, and holidays.

Education & Experience:

Degree/certification from a culinary institution preferredTwoyears’experience as a Sous Chef preferredTwo years kitchen supervisory experience with three years kitchen operations experience including at least one year in a lead cook position and one year in a steward position OR an equivalent level of education and experience.

Physical Requirements of the

Position:

Requires a minimum lifting capacity of 50 pounds, i.e. one large bag of onions or one crate of lettuce. Must be able to bend, and lift items of 40 pounds minimum, over head for storage. Must be able to transport food and cooking utensils with food products, weighing as much as 10 pounds.

May be required to lift in excess of 40 pounds on occasion.

Physical Activity of the

Position:

Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion.

Environmental Conditions:

Inside:

Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.

Extremes of Heat Plus Temperature Changes:

Extremes of Heat:

Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection.

Temperature Changes:

Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.

O’Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classificationsPI65fcaf821ad1-29448-37754506PDN-9f23dd02-72be-4a2e-a7c8-0a17b6296c67