We are having a difficult time finding an Executive Chef to run a new upscale dining restaurant in Camden, Arkansas.
A little background:
This is a new restaurant that specializes in (new) American cuisine located in a small town in south central Arkansas. The restaurant is in a completely remodeled 1896 US Post Office that has never been a restaurant before. All the equipment is new, even the forks have never been used. The restaurant seats 80 on the fine dining level, 50 on the bar level, and 100 on a seasonal outside patio. Their is nothing like this place for at least 100 miles in any direction. The owners are new to the restaurant industry, but are willing to invest the time and MONEY to make this project work. If you want to take a look
Our problem is:
How and where do we advertise for an Executive Chef?
How do we check out their qualifications? The ones we have talked to all their references are either out of business, or are just personal friends.
What are Executive Chefs interested in for their next job? Is it money, challenge, area of country, etc.
I know it is a combination of many factors, but what really is the deciding factor.
This restaurant does have a few special situations, don't they all. It is in an unusual area of the country, economically depressed, the ones that have money do, the ones that don't REALLY don't. This does make for good real estate prices. It is two hours to a bigger city (Little Rock, Shreveport)
This is a really excellent opportunity for the right person, beautiful new restaurant with unlimited potential.
HOW DO WE FIND OUR EXECUTIVE CHEF?
Thanks in advance for the help, I really find the forum extremely helpful and read it every day.