Executive Chef

Executive Chef Full Time, Embassy Suites, Jonesboro, AR, US Ready 18 days ago, Requisition ID: 6478 Location: Embassy Suites by Hilton Red Wolf Convention Center - Jonesboro, AR Responsibilities Lead, train, and mentor food preparation staff, including recruitment, hiring, coaching, evaluations, and progressive discipline. Collaborate on departmental budgets and expense management. Schedule team members to maintain adequate staffing levels while adhering to labor standards. Supervise all cooking operations, including preparation methods, portioning, and garnishing. Plan meals and develop menus. Assist the Food & Beverage Manager and sales staff with banquets, parties, and special events. Requisition food and equipment with clear specifications, quantities, and quality requirements. Ensure all food and dishes are presented attractively. Maintain health, sanitation, and safety standards. Prepare food products using standardized techniques. Monitor food quality and cooking temperatures. Assist in maximizing revenues and profits. Support team member recognition and engagement programs. Report to scheduled shifts on time, in uniform, and in accordance with company policy. Comply with all company policies and procedures. Embrace O’Reach, OHX Experience, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety cultures. Perform other related duties as required. Skills & Abilities Proficiency with Microsoft Office (Word, Excel). Strong knowledge of food planning, preparation, purchasing, sanitation, security, personnel management, and reporting. Professional, polite demeanor with a neat appearance. Ability to motivate and lead a team to achieve high standards of food and service. Skilled at coordinating multiple activities under pressure and identifying solutions to challenges. Strong leadership, organizational, and communication skills. Ability to resolve problems efficiently and deliver results. Ability to multitask and prioritize. Ability to work effectively with and motivate diverse personalities while maintaining tact and diplomacy. Demonstrated ability to model positive leadership behaviors and develop BOH teams. Maintains a strong, positive reputation within the community. Education & Experience Culinary degree or certification preferred. Two years’ experience as a Sous Chef preferred. Two years’ kitchen supervisory experience and three years of kitchen operations experience, including at least one year in a lead cook role and one year in a steward role, or equivalent education and experience. Hours Physical Requirements of the Position Ability to lift a minimum of 50 lbs (e.g., large bags of produce, crates). Ability to bend and lift items of at least 40 lbs overhead for storage. Ability to transport food and utensils weighing up to 10 lbs. May occasionally lift in excess of 40 lbs. Physical Activity of the Position Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, grasping, typing, talking, hearing, and repetitive motion. Environmental Conditions Inside: Majority of time spent indoors, though not always protected from temperature fluctuations. Heat: Exposure to high temperatures that may cause discomfort without proper protection. Temperature Changes: Noticeable shifts in temperature. 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 classifications. #J-18808-Ljbffr