Executive Chef - Bentonville, Arkansas

We’re seeking a visionary and hands-on Executive Chef to lead the culinary direction across a diverse and dynamic hospitality environment. This role oversees all aspects of food service—from full-service restaurants and in-room dining to banquets, meetings, and specialty guest experiences. The ideal candidate brings a thoughtful balance of creativity, leadership, and operational precision.

About the Executive Chef: Our food and beverage offerings span a range of formats and styles, each with its own character and culinary voice. From upscale dining to casual and event-driven service, the Executive Chef is responsible for maintaining culinary distinction while ensuring consistency, quality, and operational excellence across every outlet.

Responsibilities

• Hire, train, and lead all back-of-house culinary staff across multiple outlets
• Develop and execute seasonal menus that reflect each venue’s unique identity
• Foster a collaborative, high-performance kitchen culture grounded in accountability and creativity
• Lead Chef de Cuisines, Sous Chefs, and BOH teams in consistent, high-quality execution
• Oversee procurement, inventory, vendor relationships, and food cost control
• Ensure all culinary systems (POS, recipes, reporting) are accurate and functional
• Maintain strict standards for cleanliness, food safety, and regulatory compliance
• Collaborate with front-of-house and beverage teams to deliver cohesive guest experiences

Compensation

• Salary: up to $130,000
• Relocation Assistance
• Medical, dental, and vision coverage
• 401(k) with employer match
• Short-term and Long-term disability
• Life Insurance

Qualifications:

• Minimum of 7-10+ years of Upscale/Fine Dining Executive Chef experience in high-volume, multi-concept environments
• Must have experience with menu development as this person will have 100% creative control
• Experience in banquets, catering, and high-volume culinary operations
• Demonstrated ability to oversee multiple outlets with unique culinary identities
• Strong track record in developing seasonal, concept-focused menus
• In-depth knowledge of food costing, procurement, inventory, and labor management
• Effective communicator with a passion for coaching and developing kitchen teams
• Holds current ServSafe certifications (or open to obtaining them)
• Detail-oriented with a strong commitment to consistency and brand standards
• Maintains professionalism and composure in fast-paced, high-pressure environments

For immediate consideration, e-mail your resume to jacob@geckohospitality.com