Executive Chef - Guy Fieri's Smokehouse

Posted Date 2 weeks ago(3/5/2018 10:34 AM)
Job ID
Venue Name
Guy Fieri's Smokehouse
Regular Full-Time


Award winning chef, restaurateur, author and TV personality, Guy Fieri, brings his brand new dining concept, Guy Fieri’s Smokehouse, to Fourth Street Live! this fall. Inducted into the American Royal BBQ Hall of Fame in 2012, Guy Fieri’s passion for BBQ will be heavily influenced in this flagship location. The restaurant will feature 6,700 square ft. of dining space, a 2,200 square ft. outdoor patio, a large meat smoker custom made by Ole Hickory, and an indoor/outdoor bar.


We are looking for an experienced and professional individual to join our leadership team as Executive Chef to manage the operation of the kitchen(s) including food preparation and quality, physical maintenance, and inventory functions to ensure quality standards and revenue goals are met and food and supply costs are controlled.


Includes, but not limited to: 


  • Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. 
  • Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work.  Communicate and enforce policies and procedures with all staff.
  • Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.  Alert management of potentially serious issues.
  • Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
  • Ensure that all menu items are prepared and presented according to established recipes and standards.
  • Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitors and industry trends. 
  • Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
  • Establish procedures and timeframes for conducting inventory.  Determine minimum and maximum stocks for all food, material, and kitchen equipment.
  • Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. 
  • Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements.  Notify Engineering immediately of any maintenance and repair needs. 
  • Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.


  • Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.  Must speak fluent English, other languages preferred.
  • Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the facility, the brand and the Company.
  • Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
  • Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
  • Problem solving, reasoning, motivating, organizational and training abilities are used often.
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
  • May be required to work nights, weekends, and/or holidays.


This job requires ability to perform the following:

  • Carrying or lifting items weighing up to 50 pounds.
  • Moving about the kitchen and facility in a safe and efficient manner.
  • Handling food, objects, products and utensils.
  • Bending, stooping, kneeling and climbing.
  • Withstand potential climate temperature changes in assigned work area.


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