Chef/Food Service Director at GREAT WESTERN DINING

Bentonville, Arkansas, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Sep, 26

Salary

55000.0

Posted On

22 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Personnel Management, Food Cost Control, HACCP Controls, P&L Reporting, Inventory Management, Sanitation Standards, Leadership, Microsoft Office, POS Systems, Client Relations, Budgeting, Coaching, Training, Food Safety, Communication

Industry

Hospitality

Description

Description Great Western Dining Service is a forward-thinking food service management company that recognizes the profound impact of exceptional cuisine. We believe that food fosters connection, cultivates the community, and creates enduring memories. We are committed to cultivating a professional environment that values creativity, innovation, and collaboration. Our diverse team members are empowered to contribute fresh perspectives and inspired ideas, resulting in distinctive and memorable dining experiences for our guests. Great Western Dining Service offers a comprehensive benefits package, flexible scheduling that aligns with our core value of work-life balance, and robust opportunities for ongoing training and professional development. As we continue to grow, we are proud to provide accelerated career advancement opportunities for dedicated and driven team members. Chef - Monday - Friday Great Western Dining Service, Inc at Northwest Arkansas Community College is seeking a talented Chef/Director. The Chef is responsible for planning, preparing, and overseeing the preparation of high-quality, nutritious meals for college students, faculty, and staff. The role includes menu development, food preparation, supervision of kitchen staff, ensuring food safety compliance, and contributing to an inclusive dining experience that supports a diverse campus community. Working as the Chef, you will be responsible for back of the house operations for the food service department. You will maintain a quality culinary program and process all financial reporting. Responsibilities: Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws Menu development, inventory, purchasing, labor and food cost controls, maintaining sanitation standards Participates in employee meetings and training programs Conducts safety, sanitation and maintenance programs Maintains food cost while ensuring quality standards Maintains an active role in managing team developments Personnel management to include hiring, coaching, counseling, training and developing. Manages purchasing and inventory controls Performs related duties and special projects as assigned When acting as a interim Food Service Director, you will be responsible for all activity in the account, and staff management. Skills and Qualifications: Degree in Culinary Arts is preferred or equivalent professional experience Experience in personnel management Self-starter, innovative and ability to multitask Maintains a positive attitude under pressure and ability to motivate a team Must possess a passion for excellence Must be knowledgeable on HACCP controls along with proper storage and use of food Purchasing, food storage and sanitation experience P&L and financial reporting experience Knowledge of budgets, labor costs, inventory controls Strong leadership, coaching and training skills Computer skills: proficient in Microsoft Office and POS Excellent verbal and written communication skills Exceptional business etiquette and client relations Knowledge of safe and sanitary food handling principles Conformity to the highest standards of personal integrity and ethical behavior SERV Safe or Department of Health certification a plus We are an equal opportunity employer and welcome applications from all qualified individuals. If you are a motivated professional looking to contribute to a dynamic team, we encourage you to apply. Requirements Physical requirements of the job: Continuous walking/standing and other means of mobility up to 8 hours a day Ability to reach, bend, stoop, push/pull and frequently lift/move up to 30 pounds

Responsibilities

The Chef/Director is responsible for planning and overseeing the preparation of high-quality meals while managing back-of-house operations. Key duties include menu development, financial reporting, and supervising kitchen staff to ensure food safety and quality standards.