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Executive Chef | Kitchen Manager at Petit and Keet Little Rock, AR
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $70,000.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Profit sharing
Employee Discounts
Retirement Plan
performance bonuses
Job Description
Petit & Keet is a celebrated dining establishment located in West Little Rock, Arkansas, renowned for its multiple awards as 'Best Overall Restaurant.' This polished casual restaurant and bar offer an inviting atmosphere that blends casual fine dining with an approachable, friendly vibe. The culinary approach is rooted in New American cuisine with a classic French backbone, enriched with regional influences. Known for scratch recipes and exceptional quality, Petit & Keet serves a high volume of guests, boasting a 225-seat capacity and catering to more than 1200 covers per week, Monday through Sunday. The restaurant emphasizes the use of local... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 5 years experience in a culinary leadership role
- Ability to work in a fast-paced, high-volume environment
- Strong work ethic and dedication to excellence
- Knowledge of health and safety regulations
- Ability to lead and motivate kitchen staff
- Basic computer skills for inventory and scheduling
- Availability to work flexible hours including weekends and holidays
Job Qualifications
- Proven experience as an executive chef or kitchen manager in a high-volume restaurant
- Strong leadership and team management skills
- Expertise in New American and French culinary techniques
- Knowledge of food safety standards and kitchen sanitation
- Ability to manage profit and loss related to BOH operations
- Excellent organizational skills
- Experience with inventory and labor cost management
- Skilled in staff training and performance evaluation
- Effective communication and interpersonal skills
- Passion for food and culinary innovation
Job Duties
- Management of the BOH department as a whole
- BOH standards, quality, and consistency
- Ensures kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
- Kitchen organization, product rotation, and routine maintenance
- Coordinates and directs all food preparation from prep through service
- Stays current on restaurant industry trends
- Identifies new culinary techniques and presentations
- Oversees repairs of kitchen equipment and appliances
- The continued growth of BOH operations based on empirical evidence
- Oversees BOH staff to ensure optimum performance
- Ensures all BOH staff operate within parameters set by ownership including menu and prep consistency
- Maintains food standards set by General Manager and ownership
- Maintains a positive working environment through morale management
- Encourages open communication among staff
- Leads by example, especially in high stress situations
- Works to ensure consolidated effort between FOH and BOH managers
- Responsible for BOH profit and loss aspects
- Attends weekly meetings and monitors BOH departmental progress
- Monitors BOH ordering and maintains optimum pars and inventory
- Oversees scheduling to maintain labor cost and mitigate overtime
- Ensures all new recipes and event menus are entered into tracking system
- Maintains food quality according to recipes and specifications
- Communicates issues to General Manager
- Ensures proper staffing levels and training of new hires
- Monitors employee performance
- Maintains accurate inventories and recipes
- Performs weekly inventory and employee paperwork
- Other duties as assigned
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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