Job description

Hawkeye Hotels represents the highest quality, state of the art hotels that are either new or newly renovated. We take it as a matter of professional pride to exceed the highest expectation of today's sophisticated travelers. Founded in 1982 with one roadside hotel in Mena, Arkansas, Hawkeye Hotels has become one of the fastest-growing family-owned hospitality companies in the U.S. We maintain lasting affiliations with leading brands, including Marriott, Hilton, and InterContinental. If you share our passion for delivering exceptional experiences to our guests, apply today to join our team!

Scope and General Purpose

The Executive Chef is responsible for all of the daily operations of the kitchen to include all food production that is used for restaurants, banquet functions, and other outlets; develop menus; food purchase specifications and recipes; supervise staff; develop and monitor food and labor budget for the department; as well as maintain the highest professional food quality and sanitation standards.

The ideal candidate thrives in a fast-paced, dynamic environment with a passion for all thing’s food and beverage. Has an ability to positively lead others while multi-tasking and prioritizing workloads. Must believe in quality by consistently upholding defined standards over time. Able to provide guidance and support for employees, is involved in the day-to-day operations of the Back of House and collaborates and communicates with Front of House team to create genuine guest experiences.

Essential Duties

• Practices customer service behaviors, such as listening, initiative, responsiveness, cheerfulness, accommodation, courtesy, honesty, and professionalism
• Demonstrates effective communication skills and helps ensure optimum communication between all shifts, departments, and management
• Makes decisions in the best interests of the property and in compliance with all applicable policies and procedures
• Plans and directs food preparation and culinary activities
• Modifies menus or creates new ones that meet quality and pricing standards
• Estimates food requirements and food/labor costs
• Supervises kitchen staff’s activities
• Arranges for equipment purchases and repairs
• Recruit, hire, train, develop, discipline, and supervise kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Performs administrative duties
• Complies with nutrition and sanitation regulations and safety standards
• Keeps time and payroll records
• Maintains a positive and professional approach with coworkers and customers
• Capable of delegating multiple tasks
• Identifies new culinary techniques and presentations
• Assists kitchen staff with food prep and recipe creation
• Ensures the kitchen is adequately staffed in all areas
• Keeps up with cooking trends and best practices
• Reports all unsafe conditions immediately
• Maintains local health department standards
• Abides by all rules of Hawkeye Hotels and the brand
• Attends and participates in staff meetings, safety meetings, training classes, etc
• Performs all other duties assigned

Qualification Requirements 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, skills, and/or abilities required. Reasonable accommodations may be made to individuals with disabilities to perform the essential functions.

• Knowledge/Experience

• BS degree in Culinary Science or related certificate
• Proven working experience as a head chef
• Excellent record of kitchen management

• Availability

• Must be able to work a varied schedule including nights, weekends and holidays

• Communication Skills

• Ability to read, write, and speak professionally in English
• Professional communication with difficult people/situations
• Effective communication and leadership skills
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical

procedures, or governmental regulations

• Ability to write reports, business correspondence, and procedure manuals
• Ability to effectively present information and respond to questions from groups of managers, committees,

suppliers, members, and employees

• Mathematical Skills

• Ability to add, subtract, multiply and, divide
• Possess problem solving skills, attention to detail and execute tasks flawlessly
• Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and

volume.

• Technical Skills

• Ability to spot and resolve problems efficiently
• Must complete training or certification required for the position
• Have a complete knowledge of MSDS location, cleaning products, equipment, PPE (Personal Protection Equipment) and supplies
• Detect potential hazards and odors. Food quality.

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

• Requires the ability to bend, stoop, crouch, crawl, kneel, stand, walk and stretch. Requires the mobility to be able to climb stairs and frequently lift and/or move objects weighing up to 50 lbs.
• Requires hand/eye coordination and manual dexterity
• Specific vision abilities required by the job close and distance vision, and the ability to adjust focus
• Able to stand for long periods of time in excess of 2 hours without sitting

Financial Responsibilities Executive Chefs are responsible for keeping track of kitchen expenses, maintaining

fiscal responsibility by meeting the established budget and providing the necessary tools for the success of the

kitchen. Information about the expenses incurred by the kitchen must be accurately tracked and reported.

Computer Skills The employee must have the ability to learn and be proficient in Microsoft Office (Excel, Outlook, and Power Point) as well as other programs identified by the company.

Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Exposure to heat/cold from the mechanical equipment.
• Moderate to loud noise level.
• Exposed to changing temperatures, slippery floors, bacteria in foods, noise and vibrations.

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Schedule:

• 8 hour shift
• Day shift
• Holidays
• Weekend availability

Experience:

• Culinary Experience: 3 years (Preferred)
• Kitchen management: 2 years (Preferred)

License/Certification:

• ServSafe (Preferred)

Work Location: In person

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