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Confidential
Executive Chef
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Scorecard
Based on Arkansas data
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$81,822 / year median in Arkansas
-0% projected decline
Job Description
A well-established corporate dining and foodservice organization is seeking an experienced Executive Chef to lead culinary operations at a corporate dining account. This is a Monday through Friday position offering a great work-life balance in a professional corporate environment. Position Summary The Executive Chef is responsible for menu planning, food production, kitchen leadership, and overall culinary operations. This individual will ensure high-quality, nutritious, and cost-effective meals while maintaining exceptional standards for food quality, sanitation, and customer service. The ideal candidate is a hands-on leader with strong organizational skills, excellent time management, and a positive, team-focused attitude. Key Responsibilities Develop and prepare daily featured menu items alongside à la carte offerings using fresh, scratch-made ingredients. Create weekly menus featuring entrées, soups, sandwiches, action stations, and specialty items. Oversee daily food production, catering, and kitchen operations. Ensure food quality, presentation, consistency, and timely service. Follow established recipes, culinary standards, and operating procedures. Plan menus, manage food costs, and order products from approved vendors. Stay current with culinary trends to introduce fresh and innovative menu offerings. Manage all catering functions, including preparation, execution, and cleanup. Supervise, coach, and support kitchen staff while fostering a positive work environment. Execute monthly culinary promotions and special events. Maintain production records, inventory, ordering, payroll, scheduling, and administrative documentation. Organize and maintain storage areas, coolers, and freezers while ensuring proper food rotation and sanitation. Create employee schedules to support peak service periods. Assist with hiring, onboarding, coaching, and performance management. Ensure compliance with all food safety, sanitation, and health department regulations. Respond to client feedback and continuously improve the dining experience. Qualifications 3+ years of culinary management experience in a high-volume foodservice environment. Experience with food ordering, inventory management, scheduling, hiring, coaching, and team leadership. Strong knowledge of food safety and sanitation standards. Excellent organizational, multitasking, and communication skills. Proven ability to manage food costs while maintaining exceptional quality. Passion for creating outstanding dining experiences. Ability to stand for extended periods and lift up to 50 pounds as needed. Current ServSafe Certification and/or formal culinary education is preferred.