Home › Companies › Accorhotel › Chef de Cuisine at The Hive
Chef de Cuisine at The Hive
Accorhotel · Bentonville, AR, United States · Active · SmartRecruiters
Job facts
| Field | Value |
|---|---|
| Company | Accorhotel |
| Title | Chef de Cuisine at The Hive |
| Normalized title | - |
| Department / team | Other |
| Location | Bentonville, AR, United States |
| Work model | - |
| Employment type | Full Time |
| Salary | - |
| Status | active |
| ATS provider | SmartRecruiters |
| Posted / first seen | 2026-06-04 / 2026-06-06 |
| Changed / last seen | 2026-06-06 / 2026-06-06 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from Accorhotel. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through SmartRecruiters. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Bentonville. | Open |
| Department jobs | Active postings in Other. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | Accorhotel |
| Source | 2f9cc60c-6986-420e-bcf4-1b53298a3e97 |
| ATS provider | SmartRecruiters |
Description
If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, a boutique hotel, and a chef-driven restaurant to create a unique and welcoming opportunity.
Join our Flock!
Reports To: Executive Chef (EC)
Supervises: Sous Chefs, Line Cooks, Stewards
General Purpose: The CDC is the backbone of the kitchen and serves to realize the Executive Chef’s vision for the menu and the restaurant. The CDC supervises the day-to-day operation of the kitchen and works closely with the EC to operate the kitchen up to high standards. That being said, the perfect CDC not only realizes the ECs vision, but incorporates his/her own vision, putting his/her own stamp onto the overall operation. This position requires a chef who is an accomplished leader, who is smart, savvy, and passionate about food.
Specific Responsibilities:
Meets and exceeds each guest’s highest expectations for delivery, presentation and taste.
Professionally develops sous chef team and line employees.
Oversees everyday operations of the kitchen and communicates the EC’s message daily.
Directly responsible for the efficiency of the kitchen utility staff on all shifts.
Works to motivate staff in their best efforts and keeps staff morale high.
Works with EC on controlling food and labor costs.
Ensures a sense of urgency and ownership amongst all staff for all service periods.
Evaluates menus constantly to keep them fresh, up-to-date, and exciting.
Utilizes seasonal and market or farm ingredients in ways that best represent the restaurant concept.
Constantly looks to improve things, solve problems; never steps back or becomes complacent.
Respects staff supervised, peers, management, and ownership
Oversees and enforces processes for kitchen organization, cleanliness, and maintenance.
Exhibits a positive, friendly attitude with staff and guests.
Reads guest surveys, adjusts accordingly as issues arise.
Assist Events Dept. with winning business, providing service, driving revenue.
Meets with vendors to purchase new items, explores best pricing.
Other duties as assigned by your supervisor or manager.
Minimum of two years’ experience in a fine dining restaurant environment.
Understanding of professional cooking and knife handling skills.
Knowledge of safety, sanitation and food handling processes.
Able to work flexible hours (nights, weekends).
Responsible, dependable, punctual.
Excellent communication skills; must be able to speak, read, and understand English.
Solid computer knowledge in Microsoft office programs.
Demonstrates enthusiasm for all things 21c.
Must pass a background check.
Education/Formal Training:
Some college education.
Experience:
Three or more years of sous chef experience.
Previous job in a kitchen line position.
21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: http://www1.eeoc.gov/employers/poster.cfm
Full job record
| Job ID | 7258544b2e474edb08aae5c8acf2b56730e88c32 |
| Org ID | 17417f48-6837-4842-b093-8db625786ca9 |
| Source ID | 2f9cc60c-6986-420e-bcf4-1b53298a3e97 |
| Board ID | 2f9cc60c-6986-420e-bcf4-1b53298a3e97 |
| Provider | smartrecruiters |
| Provider Job Key | 744000130229915 |
| Title | Chef de Cuisine at The Hive |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Bentonville, AR, United States |
| Department | Other |
| Team | — |
| Employment Type | full_time |
| Workplace Type | — |
| Remote Policy | — |
| Country | United States |
| Region | AR |
| City | Bentonville |
| Salary Raw | If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, a boutique hotel, and a chef-driven restaurant to create a unique and welcoming opportunity. Join our Flock! Reports To: Executive Chef (EC) Supervises: Sous Chefs, Line Cooks, Stewards General Purpose: The CDC is the backbone of the kitchen and serves to realize the Executive Chef’s vision for the menu and the restaurant. The CDC supervises the day-to-day operation of the kitchen and works closely with the EC to operate the kitchen up to high standards. That being said, the perfect CDC not only realizes the ECs vision, but incorporates his/her own vision, putting his/her own stamp onto the overall operation. This position requires a chef who is an accomplished leader, who is smart, savvy, and passionate about food. Specific Responsibilities: Meets and exceeds each guest’s highest expectations for delivery, presentation and taste. Professionally develops sous chef team and line employees. Oversees everyday operations of the kitchen and communicates the EC’s message daily. Directly responsible for the efficiency of the kitchen utility staff on all shifts. Works to motivate staff in their best efforts and keeps staff morale high. Works with EC on controlling food and labor costs. Ensures a sense of urgency and ownership amongst all staff for all service periods. Evaluates menus constantly to keep them fresh, up-to-date, and exciting. Utilizes seasonal and market or farm ingredients in ways that best represent the restaurant concept. Constantly looks to improve things, solve problems; never steps back or becomes complacent. Respects staff supervised, peers, management, and ownership Oversees and enforces processes for kitchen organization, cleanliness, and maintenance. Exhibits a positive, friendly attitude with staff and guests. Reads guest surveys, adjusts accordingly as issues arise. Assist Events Dept. with winning business, providing service, driving revenue. Meets with vendors to purchase new items, explores best pricing. Other duties as assigned by your supervisor or manager. Minimum of two years’ experience in a fine dining restaurant environment. Understanding of professional cooking and knife handling skills. Knowledge of safety, sanitation and food handling processes. Able to work flexible hours (nights, weekends). Responsible, dependable, punctual. Excellent communication skills; must be able to speak, read, and understand English. Solid computer knowledge in Microsoft office programs. Demonstrates enthusiasm for all things 21c. Must pass a background check. Education/Formal Training: Some college education. Experience: Three or more years of sous chef experience. Previous job in a kitchen line position. 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: http://www1.eeoc.gov/employers/poster.cfm |
| Salary Min | — |
| Salary Max | — |
| Salary Currency | — |
| Salary Period | day |
| Source URL | https://jobs.smartrecruiters.com/AccorHotel/744000130229915-chef-de-cuisine-at-the-hive |
| Apply URL | https://jobs.smartrecruiters.com/AccorHotel/744000130229915-chef-de-cuisine-at-the-hive?oga=true |
| First Seen At | 2026-06-06 10:39:03Z |
| Last Seen At | 2026-06-06 19:49:52Z |
| Last Checked At | 2026-06-06 19:49:52Z |
| Last Changed At | 2026-06-06 10:39:03Z |
| Inactive At | — |
| Source Posted At | 2026-06-04 14:08:22Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=smartrecruiters/board=accorhotel/date=2026-06-06/2026-06-06T19-49-00-706Z-8319905da173334cd38e74e976615acdf17719408e364e5e51458b50327ed4db.json |
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