Hot Springs Village

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Full Time Position – Hot Springs Village is seeking an Executive Chef for our newly created Food and Beverage Department.  This position will report to the Director of Food and Beverage and will be responsible for all facets of the Food and Beverage kitchen including staffing, menu, and food production. Manages department members that may include, but is not limited to: Chefs, Cooks, and kitchen staff. Applications will be accepted through Tuesday, March 28, 2017. E.O.E.


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Job Title:                     Executive Chef

Department:               Food and Beverage

Reports To:                 Food and Beverage Director

FLSA Status:               Exempt

Pay Grade:                 08

Approved By:             Chief Operating Officer

Approved Date:           03/03/2017


SUMMARY   Responsible for all facets of the Food and Beverage kitchen department including staffing, menu planning, ordering, vendor monitoring, food production, inventory, catering, and budgeting.


ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.


  1. Manages all major Food and Beverage kitchen operating expenses, set margins, and manages against projections.
  2. Creates theme menus, ideas for ice sculptures, decorations, banquets, and special events.
  3. Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance.
  4. Inspects, selects, and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products in order to maintain the highest standard in the preparation of all menu items.
  5. Maintains quality of food products and ensures consistency in food delivery and standards.
  6. Measures effectiveness of the Food and Beverage kitchen department through the Food and Beverage profit and service performance of the facility.
  7. Creates recipes and support materials such as recipe cards, descriptions, and/or pictures.
  8. Ensures that a quality sanitation program is followed throughout the kitchen operation.
  9. Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with health Department regulations.
  10. Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addresses complaints and resolves problems.
  11. Manages department members that may include, but is not limited to: Chefs, Cooks, Kitchen Staff.
  12. Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.
  13. Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs, and other expenses.
  14. Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
  15. Incorporates safe work practices in job performance.
  16. Regular attendance required.


QUALIFICATIONS  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, skill, and/or ability required.


Associate’s Degree or equivalent from two-year college or technical school; or two to three years experience and/or training, or equivalent combination of education and experience.

LANGUAGE SKILLS   Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.

REASONING ABILITY   Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

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

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel; to talk and hear using good communication skills.  The employee frequently is required to stand and reach with hands and arms.  The employee must occasionally lift and/or move up to 50 pounds.

WORK ENVIRONMENT  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is occasionally exposed to outside weather conditions.  The noise level in the work environment is usually moderate.

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