High Salary! Executive Chef Jonesboro, AR Position Available In Craighead, Arkansas

Job Description:

JOIN OUR TEAM!

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

• A forward-thinking (andgrowing) company offering opportunities to engage your passionsthrough sustainability efforts, health & wellness, communityinvolvement, & philanthropic outreach efforts.
• Committed toempowering Team Members throughout all levels of leadership. EveryTeam 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-timeTeam Members are eligible!
• Health, Dental, Vision & LifeInsurance
• Paid Time Off, including Paid Parental Leave
• GrowthPotential and Career Advancement
• Hotel/Restaurant Travel Perks &Discounts!

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

NowHiring:

Executive Chef Location:

Embassy Suites by

Hilton Red WolfConvention Center, Jonesboro, AR Essential Responsibilities:

• Leads, trains & mentors food preparation staff includingrecruitment and hiring, coaching development, performingevaluations, and progressive discipline.
• Collaborate on thecreation, management and operation within departmental budget andexpense plans.
• Schedules all team members under his/hersupervision, maintaining adequate staffing levels while adhering tolabor standards guidelines.
• Supervises all cooking operations,including methods, portioning and garnishing.
• Plans meals anddevelops menus.
• Assists the Food and Beverage Manager and salesstaff with banquets, parties and other special events.
• Requisitions food and equipment, giving specifications, quantitiesand quality descriptions.
• Ensures attractive presentation of allfood and dishes.
• Maintains health and sanitation standards andkeep 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 cookingtemperature.
• Assists in maximizing revenues and profits.
• Supports team member recognition and engagement programs.
• Reportsto work for scheduled shift, on time and in uniform in accordancewith company policy.
• Knows and complies with all company policiesand procedures pertaining to this position and its duties.
• Embrace O’Reach, Green Team, Guest Service, Team MemberSatisfaction, Health & Wellness, and Safety culture.
• Performsother duties and responsibilities as required or requested.

Skills& Abilities:

• Proficient with Microsoft Office suite (Word,Excel.)
• Proficient in the following dimensions of restaurantfunctions: food planning and preparation, purchasing, sanitation,security, company policies and procedures, personnel management,recordkeeping, and preparation of reports.
• Pleasant, politemanager who maintains a neat and clean appearance.
• Ability tomotivate team members to work as a team to ensure that food andservice meet appropriate standards.
• Must be able to handle thepressures of simultaneously coordinating a wide range of activitiesand recommend appropriate solutions to restaurant problems.
• Strong leadership, management, organizational and communicationskills.
• The ability to spot and resolve problems efficiently.
• Excellent verbal and written communication skills.
• The ability todeliver results.
• The ability to work well with, as well asmotivate, a variety of personality types and maintain tact anddiplomacy throughout all interactions.
• The ability to multitaskand prioritize.
• Models behaviors to effectively motivate, lead,and develop the BOH team.
• Maintains a positive reputation withinthe community.

Hours:

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

Education & Experience:

• Degree/certification from a culinaryinstitution preferred
• Two years’ experience as a Sous Chefpreferred
• Two years kitchen supervisory experience with threeyears kitchen operations experience including at least one year ina lead cook position and one year in a steward position OR anequivalent level of education and experience.

Physical Requirementsof the

Position:

• Requires a minimum lifting capacity of 50pounds, i.e. one large bag of onions or one crate of lettuce. Mustbe able to bend, and lift items of 40 pounds minimum, over head forstorage. Must be able to transport food and cooking utensils withfood products, weighing as much as 10 pounds.
• May be required tolift 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 weatherconditions but not necessarily from temperature changes. A job isconsidered “inside” if the worker spends approximately 75 percentor more of the time inside.

•

Extremes of Heat Plus TemperatureChanges:

Extremes of Heat:

Temperature sufficiently high to causemarked bodily discomfort unless the worker is provided withexceptional protection.•

Temperature Changes:

Variations intemperature which are sufficiently marked and abrupt to causenoticeable bodily reactions. O’Reilly Hospitality Management, LLC,is an equal opportunity employer. Employment selection and relateddecisions are made without regard to age, race, color, sex, sexualorientation, gender identity, national origin, religion, geneticinformation, disability, protected veteran status or otherprotected classifications PI899b6e3cbd3e-37156-37754506