Executive Chef / Director, Food & Beverage | Full-Time | Fort Smith Convention Center
$60,000–$80,000 year
On-siteFort Smith, Arkansas, United States
Job Summary
Conduct menu research and development using seasonal ingredients while establishing food presentation standards and quality protocols. Oversee all food production, preparation, and inventory control for retail operations, concessions, and special events, ensuring compliance with HACCP guidelines and sanitation procedures. Manage kitchen staff through scheduling, training, and performance evaluations to maximize profit margins and maintain budgetary goals. Coordinate purchasing, receive supplies, and monitor financial reports to ensure cost of goods and labor remain within target limits. Work nights and weekends as needed to facilitate event responsibilities and serve as Manager on Duty when required.
Required Qualifications
- Certificate from accredited culinary school, college, or technical school
- 5-7+ years of hands-on food & beverage experience
- 4+ years of kitchen/culinary management experience at an executive level
- ServSafe Certified
- Must maintain local health codes and sanitation HACCP
- Advanced oral and written communication skills
- Results-oriented individual with the ability to meet required budgetary goals
- Ability to use and maintain basic food service and kitchen equipment
- Ability to train others in the use of basic food service and kitchen equipment
- Strong analytical and mathematical skills in relation to the culinary profession and food and beverage industry
- Strong communication skills
- Ability to interact with all levels of staff
- Ability to quickly identify problems and resolve them
- Excellent organizational and planning skills
- Strong customer service orientation
- Ability to work with limited supervision
- Ability to interact with all levels of staff, including management
- Ability to work irregular hours as dictated by the event schedule, including nights, weekends, and holidays
- Must maintain local health codes and sanitation HACCP
- Must be able to stand and walk for extended periods
- Ability to regularly lift and/or move heavy objects
Desired Qualifications
- Previous experience in a high-volume facility producing complex meals for large, high-profile events of 150 guests or more is preferred
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