Executive Chef - Moxy Hotel - Springfield, Mo

Join our team! Now hiring Executive Chef - Moxy Hotel - Springfield, MO

We are proudly managed by O’Reilly Hospitality Management, LLC (OHM.)

At OHM, WE are:

• A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community involvement, & philanthropic outreach efforts.
• Committed to empowering team members throughout all levels of leadership. Every team member has the opportunity to contribute in a unique way, making a real impact.
• Seeking supportive, collaborative, detailed-oriented people to join our team!

What we offer:

• 401k & Roth match – full-time and part-time team members are eligible!
• Health, Dental, Vision & Life Insurance Options
• Paid Time Off, including Paid Parental Leave
• Growth Potential and Career Advancement
• Hotel/Restaurant Travel Perks & Discounts!
• Never wait for a paycheck again! O'Reilly Hospitality Management Team Members can sign up for DailyPay on day one!

Essential Responsibilities:

• Leads, trains & mentors food preparation staff including recruitment and hiring, coaching development, performing evaluations, and progressive discipline.
• Collaborates on the creation, management, and operation within departmental budget and expense plans.
• Schedules all team members under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines.
• Supervises all cooking operations, including methods, portioning, and garnishing.
• Plans meals and develops menus.
• Assists the Food and Beverage Manager and sales staff with banquets, parties, and other special events.
• Requisitions food and equipment, giving specifications, quantities, and quality descriptions.
• Ensures attractive presentation of all food and dishes.
• Maintains health and sanitation standards and keeps a clean and safe working environment.
• Must be able to “prep” food products, using standardized food preparation techniques.
• Must be able to visibly recognize the “condition” of food and cooking temperature.
• Assists in maximizing revenues and profits.
• Supports team member recognition and engagement programs.
• Reports to work for scheduled shifts, on time and in uniform in accordance with company policy.
• Knows and complies with all company policies and procedures pertaining to this position and its duties.
• Embraces O’Reach, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety culture.
• Performs other duties and responsibilities as required or requested.

Skills & Abilities:

• Proficient with Microsoft Office suite (Word, Excel.)
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Pleasant, polite manager who maintains a neat and clean appearance.
• Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Strong leadership, management, organizational and communication skills.
• The ability to spot and resolve problems efficiently.
• Excellent verbal and written communication skills.
• The ability to deliver results.
• The ability to work well with, as well as motivate, a variety of personality types and maintain tact and diplomacy throughout all interactions.
• The ability to multitask and prioritize.
• Models behaviors to effectively motivate, lead, and develop the BOH team.
• Maintains a positive reputation within the community.

Hours:

• Due to the nature of the business, scheduling may vary and include nights, weekends, and holidays.

Education & Experience:

• Degree/certification from a culinary institution preferred
• Two years’ experience as a Sous Chef preferred
• Two years kitchen supervisory experience with three years of kitchen operations experience including at least one year in a lead cook position and one year in a steward position OR an equivalent level of education and experience.

Physical Requirements of the Position:

• Requires a minimum lifting capacity of 50 pounds, i.e. one large bag of onions or one crate of lettuce. Must be able to bend and lift items of 40 pounds minimum, overhead for storage. Must be able to transport food and cooking utensils with food products, weighing as much as 10 pounds.
• May be required to lift in excess of 40 pounds on occasion.

Physical Activity of the Position:

• Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion.

Environmental Conditions:

• Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.
• Extremes of Heat Plus Temperature Changes: Extremes of Heat: Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection.
• Temperature Changes: Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.

O’Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications.

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Experience level:

• 2 years

Work Location: In person