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NANA Regional Corporation Executive Chef - First Americans Museum (Oklahoma City) in Oklahoma City, Oklahoma

Req ID: FFM00174


NMS has an exciting opportunity for an experienced Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering skills/experience; who is constantly striving for excellence in food, beverage & service standards.

The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering and Cafe. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact required.

Essential Duties and Responsibilities

  • Lead, train and develop culinary team members for multiple units on site.

  • Demonstrate flexibility in working environment, including the ability to plan and organize workload effectively to achieve timely and desired results.

  • Responsible for recipe management to include training via catering and restaurant menus.

  • Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts.

  • Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems.

  • Measure the performance of assigned goals.

  • Establish and implement an organized system of supervision & operating procedures.

  • Direct a high quality, cost effective dining operation.

  • Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies.

  • Champion Client/Customer First and lead the way in all situations.

  • Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices.

  • Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed.

  • Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs.

  • Actively pursue goal of zero accidents in the workplace.

  • Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees.

  • Ensure all team members participate in daily safety discussions/training.

  • Develop a team that excels in responding to and exceeding the needs of clients and customers.

  • Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services.

  • A strong understanding of dietary needs of clients.

  • Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood.

  • Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc.

  • Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making

  • Periodically physically perform high volume food production & preparation duties/fills in for absent employees.

  • Perform inventory and quality control tasks & inspection checklists.

  • Create, monitor, and review business reports – key performance indicators, sales, inventory, budget, etc.

  • Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems.

  • This position is responsible for the supervision of staff.

  • Other duties that are pertinent to the department or unit’s success also may be assigned.


Minimum Requirements

  • Must have a High School Diploma or GED equivalent.

  • Must have 2 (two) years of experience as an Executive Chef in medium volume settings, including strong catering/banquet skills.

  • Three (3) years of Restaurant experience in a high-end/high volume environment.

  • Must have Alcohol Training or Alcohol Certification, per state requirement, contingent upon 30 days of hire.

  • HACCP ServSafe certification required contingent upon 30 days of hire.

  • A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.

  • Daily client and customer contact required.

  • A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved.

  • Must be able to review and work with general business reports - sales, budget, labor, cost, etc.

  • Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook.

  • Contract requires employees to speak, understand, read and write English

Preferred Qualifications

  • Associates Degree in the Culinary Arts.

  • Hotel/hospitality culinary experience preferred.

  • Full beverage and bar experience preferred.

  • Candidates with extensive food service management, knowledge and experience are preferred.

Working Conditions and Physical Requirements

Weather: Indoors: environmentally controlled, requires most or all work to be done inside; occasional outdoor work required.

Noise level: Mild to moderate.

Description of environment: This a fast-paced kitchen and dining environment in a restaurant and catering setting. Will also work in an office environment to complete other administrative duties.

Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 25lbs.

Travel: Minimal to infrequent travel within city limits to perform essential work duties.


NMS Core Values

Safety guides our behavior.

Honesty and integrity govern our activities.

Commitments made will be fulfilled.

All individuals are treated with dignity and respect.

The environment will be protected and sustained.

Language skills sufficient to: Read, analyze, and interpret general business reports. Write reports, business correspondence. Effectively present information and respond to questions from groups of managers, clients, customers, associates, and the general public.

Math skills sufficient to: Calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages.

Reasoning abilities sufficient to: Apply common sense understanding to carry out instructions furnished in written, oral, diagram form. Deal with problems involving several concrete variables in standardized situations. Dedication to understanding and exceeding customer expectations/needs. Provide a high level of customer service to internal and external clients.

Organization: Food and Facilities Management

Job: Food Preparation & Service

Primary Location: US-OK-Oklahoma City

Shift: Variable