Job Details:

Job Purpose/Summary:

The Executive Chef of Corporate Dining Services is responsible for planning, organizing, developing and directing the overall operation of all Corporate Dining Services to include but not limited to large- and small-scale dining, catering, daily and long-term operations of the dining service facilities. We aim to serve our team member with nutritious and delicious food offerings on site at the Corp campus for convenience and an affordable price point. This position is the chef at the World Headquarters with oversight of additional corporate locations.

Essential Duties and Responsibilities:

Dining and Food Service Operations Management 

Responsible for developing and executing dining solutions to meet customer needs and tastes. Management of both front and back-of-house dining services at multiple locations Plan, organize and direct the work of the Dining Services Department including strategic planning, establishing goals and objectives that align with those set by the business, controlling costs and improving efficiency and service effectiveness. Build and manage budget with operational excellence in mind, including cost controls regarding food, portion control, inventory and labor. Create value through efficient operations, appropriate cost controls and profit management  Oversees Front of House needs and champions a culture of hospitality and customer service Stay informed of industry trends and best practices.  Gauge dining experience and satisfaction through team member surveys and personal engagement with customers and team members. Make recommendations for program improvements to achieve a high degree of customer satisfaction. Engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching, goal setting, and managing performance  Understand and effectively delegate tasks to dining services chefs and team members with trust in ability and providing training where necessary Build a winning team by sharing what needs to be achieved and how to execute to win Promote and lead with a spirit of teamwork and open communication 

Menu Planning and Food Production  

Oversee all aspects of food service operations, including menu planning, food production and inventory management  Collaborate with Tyson Innovation Team to continue to learn about new Tyson-produced products and create menus to highlight these items Coordinate with leaders to design, organize and promote periodic events including but not limited to high profile meals for the Board of Directors to small plated events, to large scale campus-wide events Ensure high-quality food preparation, presentation, and service standards are maintained by developing and implementing policies and procedures to ensure that food is ready on time, proper temperature levels are met, and all other food safety measures are adhered to Monitor inventory to ensure proper food orders are in accordance with planned menus and budgets Establish and maintain systems and procedures for ordering, receiving, storing, preparing and serving of food-related products Maintain accurate inventories of food and supplies based on menus and volume 

Safety 

Drive safety and sanitation standards in all operations and maintain a safe and healthy environment for customers, Team Members, and visitors Comply with health and safety regulations and maintain high standards of cleanliness, sanitation, and conduct Serv-Safe training. Confirm that all established rules regarding safety regulations, proper food handling and correct utilization of culinary equipment and supplies are followed, tracked, and audited Maintain compliance with all health and safety codes, State licensing regulations and policies and procedures regarding proper storage, handling and serving of food Understand and comply with all federal, state and local regulations, policies and procedures concerning the area of Dining Services 

Requirements:

The candidate must have 10 years of experience in the food service industry, with at least 5 years in a leadership role.  The candidate must have strong leadership and managerial characteristics to effectively manage and motivate their team and ensure smooth operations  Strong financial knowledge is necessary to manage budgets, control costs, and analyze financial data.  Analytically strong to interpret data to develop concepts and drive improvement. Excellent communication skills are important to effectively communicate with staff, customers, and stakeholders including proven effectiveness at influencing others and delivering cross-functional initiatives.   Results-oriented “change agent” who can understand different points of view and effectively manage big-picture and tactical execution. Ability to work in a fast-paced, hard-driving culture with a lean structure, demonstrated ability to success in and drive a culture of performance.  

Location: Springdale, Arkansas

Relocation Assistance Eligible:

No

Work Shift:

1ST SHIFT (United States of America)

Hourly Applicants ONLY -You must complete the task after submitting your application to provide additional information to be considered for employment.

Tyson is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will be considered without regard to race, national origin, color, religion, age, genetics, sex, sexual orientation, gender identity, disability or veteran status.

We provide our team members and their families with paid time off; 401(k) plans; affordable health, life, dental, vision and prescription drug benefits; and more.

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