Executive Chef

CULINAIRE is a leading provider of upscale food and beverage management services, catering to a diverse array of national accounts that include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. Established with a commitment to excellence, CULINAIRE is dedicated to fostering a supportive environment for its associates by prioritizing their career development, safety, and success. The company prides itself on delivering sophisticated, delicious food paired with warm, attentive service to guests, ensuring each dining experience is memorable and of the highest quality. CULINAIRE’s portfolio is notable for its diversity, yet each operation shares a unified mission centered on innovation, quality, and sustainability in culinary arts.

This exciting opportunity is for an Executive Chef to lead the culinary team at the Arkansas Museum of Fine Arts (AMFA), a landmark venue which opened in 2023 and has quickly gained international acclaim as "America’s most inviting Art Museum." AMFA is celebrated not only for its stunning architectural design but also for its world-class art collection, providing an inspiring backdrop for the culinary program. As Executive Chef, you will helm the culinary vision and operations, focusing heavily on creativity and excellence in catering, while also managing the award-winning Park Grill restaurant within the museum.

The Executive Chef role is full-time with a competitive salary range between $83,000 and $88,000 annually, including bonus opportunities. This position demands a high-energy, entrepreneurial culinary professional possessing strong leadership and creative skills. The Executive Chef is responsible for overseeing kitchen operations, ensuring a safe, clean, and sanitary environment, and preparing or directing meal preparations in alignment with CULINAIRE’s corporate programs and guidelines. The role emphasizes a culinary mission that uniquely blends art and dining, showcasing locally sourced and inspired cuisine that meets stringent sustainability standards.

In this dynamic leadership role, the Executive Chef will collaborate with the culinary team to plan menus, manage food production, enforce portioning and presentation standards, and monitor meal quality to meet guest satisfaction. Training and development of kitchen staff are key components, with a strong focus on food safety, sanitation, and operational excellence. Inventory management, equipment maintenance, and compliance with all health and safety regulations will be overseen by the Executive Chef to maintain the highest operational standards. The position actively encourages participation in departmental meetings, staff development initiatives, and professional growth programs to foster a culture of continuous improvement and innovation.

CULINAIRE values hands-on culinary leadership and requires a deep understanding of food and catering trends, quality control, food cost management, and presentation excellence. The Executive Chef is expected to be proficient in computer applications including Microsoft Office Suite and other relevant software. Certification such as ServSafe is highly desirable. Beyond professional responsibilities, the company offers its associates a comprehensive benefits package to support their health, well-being, and work-life balance.