Top 13 Executive sous chef Jobs in Springdale Ar

Sous Chef - Hotel Vin Rogers, Autorgraph Collection
Coury Hospitality —Rogers, AR
- Full-time
- Ability to walk for extended periods
- Computer literacy
- Mid-level
Quick Apply
5d
SOUS CHEF 2- University of Arkansas Greek House Chefs
GREEK HOUSE CHEFS INC —Fayetteville, AR
- $21 - $24 an hour
- No experience needed
- English
- Mid-level
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SOUS CHEF 2- Arkansas University Greek House Chefs
GREEK HOUSE CHEFS INC —Fayetteville, AR
- $19 - $24 an hour
- No experience needed
- English
- Mid-level
Quick Apply
EXECUTIVE CHEF 1- Arkansas University Greek House Chefs
GREEK HOUSE CHEFS INC —Fayetteville, AR
- $44,000 - $46,000 a year
- ServSafe
- English
- Ability to lift 50 pounds
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Culinary Supervisor- Sous Chef
Aramark —Bentonville, AR
- Weekends as needed
- Cooking
- Mid-level
- Team management
Sous Chef
Ruth's Chris Steak House —Rogers, AR
- Weekends as needed
- Hospitality
- No education required
- ServSafe
- Paid training
- Disability insurance
Quick Apply
14d
Sous Chef
Stonebreaker Hotel —Fayetteville, AR
- Full-time
- ServSafe
- Mid-level
- Hotel
Sous Chef at The Hive
21c Museum Hotels —Bentonville, AR
- Weekends as needed
- Background check
- English
- Mid-level
Quick Apply
CHEF - POTENTIAL NEW BUSINESS - FAYETTEVILLE, AR
Compass Corporate —Fayetteville, AR
- $50,000 - $60,000 a year
- Full-time
- Background check
- ServSafe
- Customer service
- Commuter assistance
- Paid parental leave
Quick Apply
SOUS CHEF (FULL TIME)
Wolfgang Puck Catering —Bentonville, AR
- $20 - $25 an hour
- Urgently hiring
- Background check
- Mid-level
- Mentoring
- Commuter assistance
- Paid holidays
Quick Apply
Assistant Executive Chef
PF Changs —Rogers, AR
- $21.42 - $28.41 an hour
- Urgently hiring
- Ability to walk for extended periods
- Fast casual restaurant
- Mid-level
- Paid training
- Health insurance
10d
Line Cook at The Hive
21c Museum Hotels —Bentonville, AR
- From $17 an hour
- Weekends as needed
- Background check
- English
- High school diploma or GED
Quick Apply

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DINING SERVICES DIRECTOR - POTENTIAL NEW BUSINESS - FAYETTEVILLE, AR
Compass Corporate —Fayetteville, AR
Holiday Time Off (varies by site/state). Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state,…
$70,000 - $75,000 a year
Quick Apply
Food Service Director
GREAT WESTERN DINING —Bentonville, AR
Ability to make independent decisions without supervision. Prolonged periods of sitting at a desk and working on a computer.
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Executive Sous Chef
ISS —New Albany, OH
You are leading a team and responsible for efficiently overseeing culinary and operation functions within the guidelines established by the client organization,…
$68,000 - $88,000 a year
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3d
Executive Sous Chef (I/C of Banquets)
The Junto —Columbus, OH
Direct daily kitchen activities, ensuring food quality and presentation. This individual is familiar with budgeting and meeting revenue goals while maintaining…
$70,000 - $75,000 a year
3d

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Sous Chef - Hotel Vin Rogers, Autorgraph Collection

Coury Hospitality -
Rogers, AR

Quick Apply

Job Details

Full-time
5 days ago

Qualifications

Fine dining experience
High school diploma or GED

Full Job Description

POSITION SUMMARY:

The Sous Chef assists the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food preparation, maintaining kitchen standards, and supervising culinary staff. This role supports menu execution, food safety, inventory control, and team leadership to deliver consistent and efficient kitchen performance.

PRIMARY JOB DUTIES:

Providing management and support to the kitchen staff, ensuring efficiency in the daily operation.
Training, developing, and motivating staff to meet and exceed established food preparation standards on a consistent basis. Teaching preparation according to well-defined recipes and following-up to discuss ways of constantly improving the cuisine at the property.
Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating. Ensuring all products are prepared in a consistent manner and meeting departmental appearance/quality standards.
Troubleshooting unexpected or unusual situations in the kitchen.
Food cost control and inventory.
Discussing daily food cost reports with key kitchen and F&B staff.
Ensuring all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and property standards.
Coordinating with support departments for acquisition of needed goods and services.
Ensuring sufficient staffing levels are scheduled to accommodate business demands.
Following and enforcing all applicable safety procedures specified for kitchen and food services areas.
Maintaining a high level of cleanliness in the kitchen facilities.
Displaying exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
Delegating as appropriate to develop subordinates to accept responsibility and meeting clearly defined goals and objectives.
As part of the management team, displaying an attitude of loyalty, dedication, confidentiality, and a willingness to cooperate with other team executives and staff.
Accepting projects and responsibilities as assigned by the Executive Chef and completing them in a timely manner.
Always remaining appropriately groomed per company grooming standards and wearing the uniform provided.

Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES:

High School Diploma or GED required
Ability to read and follow recipes
possess basic reading, writing, mathematical, and computer skills.
At least 2 years high-volume cooking experience with extensive knowledge in fine dining restaurant service.
Food safety knowledge
Strong interpersonal and communication skills involved in culinary training.
Ability to be a self-starter with strong organizational skills
Knowledge of the Back of House operations and ability to supervise others.

PHYSICAL DEMANDS:

Ability to stand and walk for extended periods during shifts.
Ability to lift and carry up to 50 lbs. occasionally.
Frequent bending, reaching, and moving quickly in a fast-paced kitchen environment.
Exposure to heat, steam, sharp equipment, and wet floors common in commercial kitchens.
Ability to communicate and coordinate effectively with kitchen staff in a busy environment.

This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.

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executive sous chef jobs in springdale ar

Sous Chef - Hotel Vin Rogers, Autorgraph Collection

SOUS CHEF 2- University of Arkansas Greek House Chefs

SOUS CHEF 2- Arkansas University Greek House Chefs

EXECUTIVE CHEF 1- Arkansas University Greek House Chefs

Culinary Supervisor- Sous Chef

Sous Chef

Sous Chef

Sous Chef at The Hive

CHEF - POTENTIAL NEW BUSINESS - FAYETTEVILLE, AR

SOUS CHEF (FULL TIME)

Assistant Executive Chef

Line Cook at The Hive

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