Executive Chef at The Compton

The Comptons Executive Chef serves as the creative and strategic leader for all culinary operations across the hotel, including its signature restaurantsSestina, Field Notes, and The Eddyas well as In-Room Dining, Banquets, Meetings, and Guest Amenities. This role is responsible for defining and maintaining the culinary vision, ensuring exceptional food quality and consistency, and fostering a culture of excellence and collaboration across all kitchens.

This role requires a flexible schedule, including availability on nights, weekends, and holidays as required.

The Compton isnt just a hotelits a gathering place where nature, culture, and community intersect. Our food and beverage venues tell their own stories:

• Sestina A modern and stylish American steakhouse with weekend brunch service
• The Eddy a destination cocktail lounge overlooking Bentonville Square
• A VIP Cocktail Lounge

• Medical, Dental, Vision Benefits for Full-Time Employees.
• 401k match for Full-Time/Part-Time Employees after 2 months of service (must be 21 years or older).
• Employer paid Short-Term/Long-Term Disability and Life Insurance benefits.
• Paid Time Off + Company Holidays
• Maternity/Paternity Leave + Bereavement Leave
• Cell-Phone Allowance
• Employee Assistance Program
• Discount on Blake Street House membership
• 50% discount at Ropeswing establishments for employees and up to 1 guest.

Additional details concerning Benefits/Perks will be provided at time of employment.

Leadership & Team Management

• Supervise, hire, train, and evaluate Back of House teams across The Compton Hotel outlets.
• Play a hands-on role in the recruitment, selection, and development of key culinary talent.
• Lead by example through servant leadership, fostering a positive, team-centric, and collaborative culinary culture.
• Foster a culture of creativity, discipline, and collaboration that inspires innovation while ensuring high execution standards.
• Develop and lead comprehensive training programs focused on service standards, guest experience, and safety.
• Conduct daily pre-shift meetings to align and energize the team.
• Support the onboarding and cultural integration of new team members.

Culinary Vision & Menu Development

• Design and execute innovative, seasonal menus tailored to the distinct identities of each outlet and service format.
• Ensure each concept has a unique culinary voice that aligns with service style, brand identity, and guest expectations.
• Maintain creative ownership of all menu updates, dish development, and presentation standards.
• Represent the culinary team during tastings, media events, and guest-facing activations.

Operational Leadership

• Lead and mentor Chef de Cuisines (CDCs), Sous Chefs, and kitchen teams to ensure consistent and precise execution.
• Serve as the POS expert for all culinary systems, ensuring recipe integration and operational accuracy.
• Oversee vendor relationships, product sourcing, food cost controls, and inventory practices across all kitchens.
• Approve kitchen staffing plans, ensuring labor alignment with business needs and high performance standards.
• Partner with FOH and Beverage leadership to ensure seamless guest experiences across touchpoints.
• Ensure all kitchens meet or exceed standards for cleanliness, food safety, labor compliance, and operational readiness.

Risk Management & Safety

• Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured.
• Complies with federal, state and local health and sanitation regulations and company sanitation procedures as evidenced through local health department and third-party audits.

• 8+ years of progressive kitchen leadership, including Executive Chef or CDC experience in high-volume, multi-outlet environments.
• Deep experience overseeing banquets or large-scale caterings required.
• Demonstrated ability to manage multiple concepts or outlets simultaneously.
• Demonstrated expertise in seasonal menu development and concept-specific culinary identity.
• Strong background in kitchen systems, food costing, procurement, and labor management.
• Proven ability to lead diverse teams, develop leaders, and maintain an excellent kitchen culture.
• ServSafe certifications (or ability to obtain) required.
• Detail-oriented with a commitment to quality, consistency, and brand alignment.
• Ability to thrive in a fast-paced environment while maintaining poise and professionalism.
• Team-oriented leadership style with strong communication and training skills.
• Enthusiastic, motivated, and capable of balancing creativity with operational discipline.

This isnt just a restaurant jobits a chance to help shape the identity of a new cornerstone in Bentonvilles cultural landscape. The Compton is a celebration of the Ozarks, and our F&B program is a key part of how that story is told. Were looking for someone who shares our love of service, our sense of place, and our drive to do things differently.

Employment contingent upon completion of a satisfactory background check.

In our commitment to wellness in the community, Ropeswing is proud to offer a smoke-free environment for all of our guests and employees.

*Ropeswing is an Equal Opportunity Employer, and we value diversity. All employment is based on merit, qualification, and business need.*