09/15/2020
BLUE HEAVEN is a new restaurant opening soon in Benton, Arkansas. They are currently accepting resumes for three job openings for kitchen staff. See job descriptions below for the positions of:
- Head Chef
- Sous Chef
- Pastry Chef
Email resume to [email protected]
Head Chef:
Seeking an Executive Chef to lead the culinary production of a diverse menu with a combination of experience in culinary execution and team leadership. This position requires a large amount of supervising and managing team members, as well as proactively developing plans for issues that may arise while being able to control the situation. Job Requirements include, but are not limited to, assisting in planning and creating new dishes to the standard of the restaurant and the customers. Manage inventory as well as controlling food waste. Help identify talented team members and develop them to reach new positions, as well as help oversee training of new team members with best practices to complete their daily tasks. Must ensure company standards are met as well as knowledge and implementation of local, state, and federal labor laws.
Requirements for this position must include a major passion for food and customer service. Proven working experience as a head chef in a fast paced, high volume kitchen is required. Must have the ability to spot and resolve problems efficiently, be cable of delegating multiple tasks. Demonstrate communication and leadership skills. Keep up with the latest cooking trends and best practices. Our Executive Chef must be team oriented, maintain good energy, be professional, organized, and punctual. BS in Culinary Science or a related certificate is preferred along with 5+ years’ experience.
Sous Chef:
Seeking a responsible team member with strong knife and cooking skills, knowledge of inventory management, efficient prep production, and a high standard for customer service and teamwork. Duties include to observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizing of portions are correct. Gives instructions to cooking personnel when needed. Cook and carve meats, and prepare dishes, such as sauces, during rush periods. Assume responsibility for kitchen in absence of Head Chef. Must be able to prep food products using standardized food preparation techniques. Must be able to visibly recognize condition of food and cooking temperatures. Must show a high level of positive attitude towards customer service and team members.
Qualifications needed include skill with kitchen tools, machines, or equipment used in food preparations. Follow directions for an item to be prepared and be able to visualize the final product. Be able to show great precision when measuring, cutting or otherwise figuring amounts of product needed. Preferred qualifications include 5 years kitchen experience, and at least 2-year lead cook experience.
Pastry Chef:
Responsible for daily preparation of food items including pastries, cakes, creams, desserts and other sweet creations. Prepare equipment and obtain supplies as needed. Also responsible for other duties in the areas of food and final plate presentation including plating and garnishing of good items. This position reports to the Chef, Sous Chef, or Kitchen Manager.
Qualifications needed include a basic understanding of professional baking and appropriate cooking methods and techniques. Understanding and knowledge of safety, sanitation, and food handling procedures. Being able to multitask, work quickly, and effectively within a team. Communicates clearly, listens attentively to directions. Problem solving with self-motivation and organized. Dedication to qualify service is a must as we want to hire team members that are extraordinarily service driven and show a high level of positive attitude towards customer service and team members. Preferred with 5 years of food and beverage experience.
Email resume to [email protected]