Top 35 Chef Jobs in Springdale, Ar

Innovation Chef
Simmons Prepared Foods Inc —Siloam Springs, AR
- Word processing
- Mid-level
- Office
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9d
SOUS CHEF 2- Arkansas University Greek House Chefs
GREEK HOUSE CHEFS INC —Fayetteville, AR
- $19 - $24 an hour
- No experience needed
- English
- Mid-level
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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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Line Chef
Springdale Onyx —Springdale, AR
- From $17 an hour
- Temporary
- Culinary experience
- Cooking
- No high school diploma
- Health insurance
- Dental insurance
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Head Chef
Upper Crust Food Service —Fayetteville, AR
- Full-time
- Background check
- 3 years
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
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Executive Chef
Stonebreaker Hotel —Fayetteville, AR
- Full-time
- Customer service
- Cooking
- Hotel
Sous Chef
Upper Crust Food Service —Fayetteville, AR
- Full-time
- Background check
- Customer service
- Mid-level
- Paid holidays
- Health insurance
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2d
Floating Sous Chef
Upper Crust Food Service —Fayetteville, AR
- Weekends as needed
- ServSafe
- Mid-level
- Residential
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1d
Executive Chef
The Indigo Road Hospitality Group —Bentonville, AR
- $90,000 - $100,000 a year
- Full-time
- 5 years
- Cooking
- Senior level
- Health insurance
- Dental insurance
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Sous Chef
Stonebreaker Hotel —Fayetteville, AR
- Full-time
- ServSafe
- Mid-level
- Hotel
Senior Banquet Chef
Wolfgang Puck Catering —Bentonville, AR
- $75,000 - $90,000 a year
- Full-time
- Background check
- ServSafe
- Continuous improvement
- Commuter assistance
- Paid parental leave
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1d
Chef/Food Service Director
GREAT WESTERN DINING —Bentonville, AR
- $50,000 - $55,000 a year
- Full-time
- ServSafe
- Computer literacy
- Mid-level
- Opportunities for advancement
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DISHWASHER- Arkansas University Greek House Chefs
GREEK HOUSE CHEFS INC —Fayetteville, AR
- $15 - $17 an hour
- English
- Ability to lift 50 pounds
- Entry level
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14d
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
Quick Apply
Sous Chef - Hotel Vin Rogers, Autorgraph Collection
Coury Hospitality —Rogers, AR
- Full-time
- Ability to walk for extended periods
- Computer literacy
- Mid-level
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Assistant Kitchen Manager
AQ Chicken House —Springdale, AR
- $42,000 - $48,000 a year
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- Continuous improvement
- Health insurance
- Dental insurance
Quick Apply
1d
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
Chef De Cuisine - Hotel Vin Rogers, Autograph Collection
Coury Hospitality —Rogers, AR
- Weekends as needed
- Mid-level
- Hotel
- 4 years
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Line Chef 1
House 1830 —Rogers, AR
- $15 - $18 an hour
- Part-time
- Inventory management
- Cooking
- In-person
- Opportunities for advancement
- Flexible schedule
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Chef de Cuisine
The Indigo Road Hospitality Group —Rogers, AR
- $60,000 - $65,000 a year
- Full-time
- Cooking
- Mid-level
- Organizational skills
- Health insurance
- Dental insurance
Quick Apply

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Innovation Chef

Simmons Prepared Foods Inc -
Siloam Springs, AR

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Job Details

9 days ago

Qualifications

Word processing
Spreadsheets
Productivity software
Associate's degree
Research & development

Full Job Description

Purpose of the Position

Ensures that R&D projects involving product development are delivered in accordance with customer (internal or external) time, scope and cost objectives assigned by or directed by the Group Manager-Corporate Chef of Innovation. Responsible for the development activities of new products and/or improvement of existing products. Takes leadership and direction in innovation and technology initiatives to meet customer support and strategic business objectives set forth by the company or Group Manager-Corporate Chef of Innovation.

Essential Position Responsibilities - This is a Salary Exempt position.

Collaborates with other Chef(s), R&D, Marketing and Consumer Insights with internal and external customers, suppliers, and peer related competitors. Designs and develops products with input from the account team, innovation team, or consumer insights to create gold standard prototypes. Participates in driving innovation. Leads, organizes, and manages all innovation projects for poultry in regards to culinary development.

Manages timelines for multiple projects. Reports on timeline status of projects on a regular basis to Group Manager and puts proper actions in place to ensure projects stay on target or get back on track. Communicates efforts and resources when needed to complete tasks.

Collaborates cross-functionally with other Chefs, R&D, Marketing and Consumer Insights. In addition to collaborating internally with Food Technicians, other Chefs, and with input from account team and innovation team members, also works closely with external partners’ Customer Chefs and Supplier Chefs to design, develop and test products in order to create gold standard prototypes.

Works closely with the Sales team to identify opportunities and gaps for customer innovation and/or to showcase innovative product recipes that account teams can use to promote products that would be eligible for possible commercialization.

Proactively researches and assesses food trends. Read food-related articles and industry reports to learn about current trends, packaging and equipment. Participates/plans activities for customer experiences, dine-arounds, and food immersions for the use of inspiration and continuation of learning around trends to fuel innovation and collaboration.

Participates as a member of the Team. Participates in the ongoing development, communication and implementation of team concepts, programs and policies; coordinates work to ensure best practices with all team members. Attends appropriate team meetings. As a member of the Team, fosters strong cohesiveness regarding all major issues; e.g., direction, annual plan, budget, policy changes, etc. Accepts responsibility to quickly identify any areas that lack cohesiveness, bringing them to the attention of the team leader and working with the team in a supportive manner to resolve issues and actively look for ways, and reinforce actions needed, to achieve synergy possible within the larger organization.

Simmons Operating systems principles and objectives: Is familiar with Simmons’ established operating systems (e.g. quality, security, office environment, company policies, LEAN); understands the responsibility to maintain familiarity with the systems and this position’s role in support of these systems - including a consideration of the impact of individual actions on the systems and the responsibility to communicate concerns and improvement ideas.

Performs other duties as necessary in support of business objectives: This position description is intended to guide the activities of the person in this position and is not intended to limit the thinking and creativity of the person as to the work of this function nor is it intended that this describe all the work that may be required of the person in this position.

Physical Activities: Enters and locates information on a computer. Visually verifies information, often in small print. Communicates with Customers, Vendors, or Employees via telephone, in person, and/or electronic mail. May present information to small or large groups. Must be able to work in various temperatures. Move about in a manufacturing environment, kitchen environment, office environment, and surrounding property. Lifts heavy boxes, equipment or other required objects (up to 50 lbs) as needed. Will use laboratory/kitchen/cooking equipment.

Personal Protective Equipment (PPE): As required by visiting facility

Travel: 30% travel to customers domestically and/or internationally, plants and vendors.

Technical Experience: Minimum 5 years culinary experience required. 3 years' experience in Research & Development in a culinary role required. Must be proficient in the use of a personal computer including basic word processing, spreadsheet software, and PLM software.

Industry Experience: Preference for food processing organization.

Minimum Education: Associate of Occupational Studies Degree in Culinary Arts

Preferred Education: Bachelor's Degree or higher in Culinary Arts field, Food Science or Science related degree. C.C.S or C. R. C or any other certifications are a plus.

We value military experience and welcome veterans to join our team.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

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Refine Your Search

chef jobs in springdale, ar

Innovation Chef

SOUS CHEF 2- Arkansas University Greek House Chefs

SOUS CHEF 2- University of Arkansas Greek House Chefs

Line Chef

Head Chef

Executive Chef

Sous Chef

Floating Sous Chef

Executive Chef

Sous Chef

Senior Banquet Chef

Chef/Food Service Director

DISHWASHER- Arkansas University Greek House Chefs

EXECUTIVE CHEF 1- Arkansas University Greek House Chefs

Sous Chef - Hotel Vin Rogers, Autorgraph Collection

Assistant Kitchen Manager

Assistant Executive Chef

Chef De Cuisine - Hotel Vin Rogers, Autograph Collection

Line Chef 1

Chef de Cuisine

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