Trabajos head chef en Arkansas

Registered Dietitian & Nutrition Instructor Location: UHP, 25200 Ranch Rd, Gentry, AR 72734 Job Type: Full-time, in-person Salary Range: $80,000–$105,000 annually (based on experience) Reports To: SVP of Performance (and collaboration with CNC Director & Head Chef) Position Overview UHP (Unlock Human Potential) is seeking a mission-driven Registered Dietitian (RD) to serve as a senior instructor and leader within our health and performance organization. This role sits at the intersection of education, applied nutrition, and leadership development, with a strong emphasis on translating nutrition science into practical, real-world application. The Registered Dietitian will teach across UHP’s educational programs, including but not limited to Certified Personal Trainer (CPT), Integrated Health Coach (IHC), and Culinary Nutrition Coach (CNC), with primary responsibility for leading the nutrition lane of the CNC program. In this capacity, the RD will work closely with UHP’s kitchen team and chefs to design, implement, and continually refine nutrition strategies across campus, including daily meals, snacks, and immersive leadership development experiences. This is not a traditional clinical dietitian role. Rather, it is a high-trust, high-impact instructional and systems-level position. The RD will play a central role in shaping how nutrition is taught, understood, and lived at UHP, influencing both student learning and the broader campus culture around food, fueling, and performance. About UHP UHP (Unlock Human Potential) is a veteran-focused education and leadership development organization located on an 800-acre campus in Northwest Arkansas. Through immersive, 19-day cohort-based programs, we train service members and veterans to become fitness, health, nutrition, and leadership professionals. Our approach integrates our primary pillars of Think, Train, Feel, Lead, combining education, performance, and purpose to prepare individuals for meaningful post-military careers. UHP is scaling rapidly, and nutrition is a foundational lane in how we deliver world-class student experiences and build human performance professionals. Key Responsibilities1. Instruction & Education • Teach classroom modules across CPT, IHC, and CNC, with a primary focus on nutrition, fueling, recovery, and the practical application of nutrition within coaching and performance settings., • Lead instruction on topics including:, • Applied sports nutrition & performance fueling, • Culinary nutrition principles, • Behavior change and coaching conversations around food, • Population-based nutrition (tactical, high-performance, and general health contexts), • Ethics, scope of practice, and referral models, • Deliver instruction in an engaging, experiential format that emphasizes application over lecture., • Maintain alignment with UHP philosophy, evidence-based practice, and professional standards. 2. Curriculum Development • Serve as the primary owner of the nutrition lane of the CNC program, in partnership with CNC leadership., • Refine and evolve curriculum, modules, practical experiences, and assessments across programs, • Ensure material is accurate, current, and aligned with real-world coaching practice and professional expectations., • Mentor instructors and teaching assistants supporting nutrition instruction. 3. Campus Nutrition Strategy & Kitchen Collaboration • Work directly with UHP chefs and kitchen leadership to design and refine:, • Daily meals across courses, • Snacks and recovery nutrition offerings, • Nutrition-focused experiences for leadership programs and special events, • Ensure campus nutrition reflects UHP’s standards for performance, health, and education., • Translate nutrition science into practical, scalable food systems., • Align food service decisions with educational objectives and student learning outcomes. 4. Cross-Functional Leadership & Culture • Collaborate with Performance, Coaching, IHC, CNC, Operations, and Experience teams., • Serve as a trusted nutrition authority and educator within the organization., • Model professionalism, clarity, and respect in interdisciplinary collaboration. Qualifications & ExperienceRequired • Registered Dietitian (RD/RDN), active and in good standing, • Bachelor’s degree in nutrition, dietetics, or a related field, • Experience working in performance nutrition, applied nutrition, or operational nutrition environments, • Demonstrated ability to teach and facilitate adult learners, • Strong communication skills and professional, confident presence, • Experience in tactical, military,, collegiate athletics, or high-performance environments, • Experience teaching or mentoring coaches, leaders, or professional-level students, • Background collaborating with chefs or food service teams, • Experience integrating nutrition into broader performance or human development systems, • Nutrition instruction is clear, practical, and consistently respected across all courses, • CNC graduates demonstrate confidence in both nutrition knowledge and real-world application, • Campus meals and snacks visibly reinforce UHP’s performance and health philosophy, • Chefs, instructors, and staff feel aligned, supported, and empowered around nutrition decisions, • Nutrition is experienced as a core instructional lane, not a support function, • Salary range: $80,000–$105,000 annually, • 401(k), • Health, dental, and vision insurance, • Paid time off, • Flexible scheduling when course cycles allow, • Professional development support, • Access to UHP facilities, including training spaces, trails, and performance environments How to Apply If you are a Registered Dietitian who wants to teach, lead, and shape how nutrition is delivered in a high-performance, purpose-driven environment, we encourage you to apply. Please submit the following to SVP of Performance, Hunter Schurrer at : • Your resume, • A brief cover letter outlining your interest in UHP and this role

Job Description Cook - Sign-on Bonus Eligible Employment Status: Part-time or Full-time FLSA Status: Nonexempt Benefit Status: Bella Vista Property Owners Association Department: Bella Vista Restaurant Group Department #: Reports to: Executive Chef or Kitchen Manager Safety Rating: Normal Prepared Date: April 2023 POSITION SUMMARY The Cook prepares delicious meals according to the menu. This position supports the organization's mission and values by exhibiting behaviors such as professionalism, collaboration, innovation, respect for others, accountability, ownership, excellent customer service and commitment to our community. REQUIREMENTS, ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Cleans the kitchen before and after food service. * Prepares ingredients beforehand, like cleaning and chopping the vegetables. * Look after the stock of the kitchen and inform it to the head chef as the stocks run out. * Cleans all the kitchen equipment before and after use. * Cleans the kitchen and always maintains the cleanliness. It is critical that there could be an inspection anytime. * Cooks’ dishes under the supervision of the chef. * Coordinates with the other kitchen staff. * Reports on any mishaps in the kitchen. * Applies safety standards on a constant basis. * Keeps a check of the safety equipment. * Understands orders clearly and basic culinary skills. * Ability to work swiftly and efficiently. * Possesses a good sense of taste and smell. * Maintains knowledge of cooking instructions as it applies to the specific station assigned. * Delivers work to Chefs standards. * Strives to work well in a group. Minimum Qualifications (Knowledge, Skills, and Abilities) * Will cook dishes that will delight our customers * Will prepare food with their taste and in a timely manner * Must be able to follow instructions in cooking and delivering well-prepared means * Must be able to move around the kitchen and adapt to multi-tasking * Will help preserve and enhance our reputation so we can expand our clientele * May require independent judgment in the disposition of routing matters without direct supervision * Will work under the direct supervision of the Executive Chef or Kitchen Manager Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee may be exposed to a fast-moving environment, most often guests and other employees. The employee is frequently required to use hands to finger, handle, or feel. The employee is required to stan, walk; reach with hands and arms and talk or hear. The employee must occasionally lift and/or move up to 50 pounds. Greater than 50 pounds may require a team lift. Specific vision abilities required by this job include close vision and ability to adjust focus. Specific required movements include the following: trunk-bend, twist, rotate, push, pull, and carry, arm’s reach and leg-lifts. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. The Bella Vista POA is an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

Job Description Cook 2 Employment Status: Part-time or Full-time FLSA Status: Nonexempt Benefit Status: Bella Vista Property Owners Association Department: Bella Vista Restaurant Group Department #: Reports to: Executive Chef or Kitchen Manager Safety Rating: Normal Starting Pay: $17.00 to $18.50 Prepared Date: April 2023 POSITION SUMMARY The Cook prepares delicious meals according to the menu. This position supports the organization's mission and values by exhibiting behaviors such as professionalism, collaboration, innovation, respect for others, accountability, ownership, excellent customer service and commitment to our community. REQUIREMENTS, ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Cleans the kitchen before and after food service. * Prepares ingredients beforehand, like cleaning and chopping the vegetables. * Look after the stock of the kitchen and inform it to the head chef as the stocks run out. * Cleans all the kitchen equipment before and after use. * Cleans the kitchen and always maintains the cleanliness. It is critical that there could be an inspection anytime. * Cooks’ dishes under the supervision of the chef. * Helps the Chef in training new staff. * Coordinates with the other kitchen staff. * Reports on any mishaps in the kitchen. * Applies safety standards on a constant basis. * Keeps a check of the safety equipment. * Understands orders clearly and basic culinary skills. * Ability to work swiftly and efficiently. * Possesses a good sense of taste and smell. * Possess the ability to perform multiple functions around the kitchen. * Must be able to deliver high quality work. * Maintains knowledge about the different cooking equipment and ingredients. * Capable of handling and balancing high volume during food service. * Strives to work well in a group. Minimum Qualifications (Knowledge, Skills, and Abilities) * Will cook dishes that will delight our customers * Will prepare food with their taste and in a timely manner * Must be able to follow instructions in cooking and delivering well-prepared means * Must be able to move around the kitchen and adapt to multi-tasking * Will help preserve and enhance our reputation so we can expand our clientele * May require independent judgment in the disposition of routing matters without direct supervision * Will work under the direct supervision of the Executive Chef or Kitchen Manager Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee may be exposed to a fast-moving environment, most often guests and other employees. The employee is frequently required to use hands to finger, handle, or feel. The employee is required to stan, walk; reach with hands and arms and talk or hear. The employee must occasionally lift and/or move up to 50 pounds. Greater than 50 pounds may require a team lift. Specific vision abilities required by this job include close vision and ability to adjust focus. Specific required movements include the following: trunk-bend, twist, rotate, push, pull, and carry, arm’s reach and leg-lifts. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. The Bella Vista POA is an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable. Breakfast Cook Friday, Saturday, Sunday

Job Description The essential functions include, but are not limited to the following: • Cleans the kitchen before and after food service., • Prepares ingredients beforehand, like cleaning and chopping the vegetables., • Look after the stock of the kitchen and inform it to the head chef as the stocks run out., • Cleans all the kitchen equipment before and after use., • Cleans the kitchen and always maintains the cleanliness. It is critical that there could be an inspection anytime., • Cooks’ dishes under the supervision of the chef., • Gives suggestions to the chef regarding new preparations and the menu., • Knows the menu thoroughly and is able to make each dish on the menu., • Fills in for absent chefs., • Helps the Chef in training the new staff., • Coordinates with the other kitchen staff., • Assists the Chef in routine account updates and daily lists., • Reports on any mishaps in the kitchen., • Applies safety standards on a constant basis., • Keeps a check of the safety equipment., • Understands orders clearly and basic culinary skills., • Ability to work swiftly and efficiently., • Possesses a good sense of taste and smell., • Possess the ability to perform any function around the kitchen and is capable of working every station and performs this well., • Must be able to deliver high quality work consistent with Chefs standards., • Maintains knowledge about the different cooking equipment and ingredients., • Uses ability to remain balanced and work under emergency situations and pressure., • Strives to work well in a group. Minimum Qualifications (Knowledge, Skills, and Abilities) • Will cook dishes that will delight our customers, • Will prepare food with their taste and in a timely manner, • Must be able to follow instructions in cooking and delivering well-prepared means, • Must be able to move around the kitchen and adapt to multi-tasking, • Will help preserve and enhance our reputation so we can expand our clientele, • May require independent judgment in the disposition of routing matters without direct supervision, • Will work under the direct supervision of the Executive Chef or Kitchen Manager Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee may be exposed to a fast-moving environment, most often guests and other employees. The employee is frequently required to use hands to finger, handle, or feel. The employee is required to stan, walk; reach with hands and arms and talk or hear. The employee must occasionally lift and/or move up to 50 pounds. Greater than 50 pounds may require a team lift. Specific vision abilities required by this job include close vision and ability to adjust focus. Specific required movements include the following: trunk-bend, twist, rotate, push, pull, and carry, arm’s reach and leg-lifts. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

Job Description $18-$24 Per Hour Job description: The back of house/kitchen prep team member is responsible for the overall cleanliness and maintenance of our facility. This includes cleaning, sanitizing, organizing and maintaining all areas in the house, including but not limited to: kitchen/dining room, dining room. Must also provide excellent attitude and willingness to be flexible. In addition, this position will be responsible for helping with other duties assigned by management or supervisory staff on an ongoing basis. Prep Cook duties and responsibilities Prep Cooks perform various food preparation, cooking and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include: • Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Labeling and stocking all ingredients on easily accessible shelves, • Washing, chopping and sorting ingredients like fruits, vegetables and meats, • Measuring quantities of seasonings and other cooking ingredients, • Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen, • Adhering to all relevant nutrition and sanitary regulations and standards Job Types: Full-time, Part-time Benefits: • Dental insurance, • Employee discount, • Health insurance Shift: • 8 hour shift Work Location: In person

Job Description Company Introduction: To be a Chick’n Head is wearing a badge of honor. We’re known for our crispy wings, dressed in our in-house sauces and our amazing catfish, but we’re much more than that. Chick’n Headz believes in Service before Sauce, meaning the Customer Experience is at the forefront of our operation. We are a fast-paced environment and we do it with a smile. Our customers and our teammates deserve the best we have to offer! Chick'n Headz, LLC in Bentonville, AR is in search of hard-working Head Fry Cook to join our restaurant team. In this role, you will set up and break down the frying stations and assist with prep work. You will then fry food to fulfill orders throughout your shift. Applicants should have at least 1 year working with deep fryers in a cook-to-order restaurant. Cooks must be able to mentally and physically process working multiple orders at one time. Working in a fast-paced kitchen can be stressful, so we are looking for individuals who can remain calm under pressure. Seeking Fry Cooks and Fry Cook Leads. Minimum Qualifications: • Must have experience handling raw chicken., • Must have experience changing fryer oil., • Must have experience working in a fast-paced cook-to-order environment., • Must know how to work from a kitchen display screen., • Must understand basic math to be able to coordinate timing of food drops., • Flexibility to work mornings, nights, weekends, and catering events., • Outstanding customer service skills., • Have reliable transportation and can arrive to work on time and ready to receive the customer at the start of your shift., • Ability to stand for long hours at a time., • Must be adaptable to a fast-paced environment (think fast, move fast)., • Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels., • Frequently stoop or squat to reach items on low shelves or on the floor., • Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration, units, racks, drink dispensers, fryers, etc., • Frequently lift and stack items up to 50 pounds from various heights to/from shelving, freezers, coolers, stock rooms, etc., • Occasionally, lift and carry up to 30-pound bags of trash and place in dumpster outside of restaurant., • Operate fryers and grills according to instructions., • Prepare food items like poultry and fish for frying., • Check food items to ensure that it is fresh., • Rotate product using the first in, first out (FIFO) method of rotation., • Monitor the time and heat of equipment to ensure food does not under or overcook., • Assist in the preparation of menu items, with coordinated timing of center of plate items with sides., • Adhere to portion control as defined by Chef., • Maintain consistency in cooking and presentation., • Clean and maintain fryers and grills, including changing oil., • Inventory stocking and restocking., • Filtering and polishing of oil management., • Cleaning including trash disposal, mopping, sweeping, washing dishes, wiping counter-tops and sanitizing food areas., • Work quickly and efficiently., • Communicate effectively with other kitchen staff and FOH members., • Line cook/professional cooking : min 1 year., • Must have experience handling raw chicken., • Must have experience working in a fast-paced cook-to-order environment., • Must have experience changing fryer oil., • Work in a fast-paced kitchen, utilizing equipment like deep fryers., • Ability to read and understand a kitchen display screen and priority of food drops to ensure timing is coordinated., • Following cooking instructions, safety procedures, and sanitary requirements., • Handle raw meat., • Ability to use an open or pressure fryer., • Critical thinker., • Think and react quickly., • Prefer someone with short order cooking experience., • Prefer applicants with Food Safety Certification. Required Behaviors: • Provide Excellent Customer Service Skills., • Team Player – willing to assist teammates in getting the job done., • Great attitude., • Display a sense of urgency and pride in our work environment., • Dependable and Reliable., • Assist in ensuring that the restaurant is clean and adheres to Chick’n Headz sanitation guidelines., • Willingness and openness to learn Chick’n Headz culture and guidelines., • Must have good hygiene. · Weekly pay · Room for growth · Free On-Shift Meal · Flexible work schedules · Casual attire Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionExecutive Chef / Head Chef OpportunityOzark Farm-to-Table | Building a Restaurant with a Sense of PlaceWe're looking for an Executive Chef who believes that food is more than just what's on the plate - it's an act of hospitality and a way to tell the story of a place. This is a rare chance to help create a restaurant from the ground up, one rooted in the land, seasons, and community of the Ozarks.About the RoleThis role is about leading with both creativity and care. You'll guide the development of a farm-to-table dining experience that celebrates local ingredients and regional traditions while cooking food that feels familiar, thoughtful, and deeply satisfying.We're not chasing trends - we're building something with lasting meaning. The right chef leads with humility, generosity, and consistency, knowing that real hospitality starts in the kitchen.What You'll Do- Craft a seasonally inspired menu that showcases the best of local farms and producers. - Build and mentor a kitchen team that values curiosity, respect, and excellence. - Form close relationships with farmers, foragers, and artisans across the Ozarks. - Manage daily operations, costing, and food safety with care and precision. - Collaborate with ownership to shape the restaurant's creative and operational vision. - Create food that feels true to this region - the kind of food people return for repeatedly. Who You Are- Passionate about local agriculture and seasonal cooking. - A natural leader who thrives on mentoring and teamwork. - Experienced in modern American or regional cuisine with a farm-to-table philosophy. - Known for consistency, integrity, and craftsmanship. - Grounded, humble, and driven by purpose.The Philosophy-The food here isn't about showing off - it's about showing care. -We cook with the seasons, the land, and the people of the Ozarks. -Ingredients come first; technique serves the ingredient. -Each meal should feel generous, grounded, and deeply satisfying - food that makes people want to come back week after week. -Our goal is simple: cook food that matters to this place and the people who gather here. -Do it well. Do it consistently. -And have fun along the way. Benefits: We Offer: • A competitive salary and comprehensive benefits package., • The opportunity to be part of a landmark hotel opening., • A dynamic work environment where you can truly make your mark. We are excited to see how you can contribute to the gastronomic story of The Stonebreaker. Join us in setting the standard for dining in Fayetteville, AR, and beyond!