Executive Chef

The Executive Chef is responsible for overseeing all culinary functions for the hotel. This position will work continually to improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. The Executive Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas (e.g. banquets, room service, restaurants, employee dining room) and all support areas.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

1. Provides direction for day to day operations. Coordinates all aspects of special events and functions working with other departments as needed.
2. Creates new recipes, using specific ingredients, as requested by customers and also based on cost and availability.
3. Develops and updates restaurant menus and special event menus that offer appropriate choices and combinations of appetizers, salads, entrees, sides, and desserts. This includes creating an appropriate and competitive billing structure for events that meets the customer's needs and also supports and protects the business.
4. Maintains an appropriate inventory of ingredients for multiple ongoing events to maximize efficiency and minimize cost and waste. Includes ordering ingredients and maintaining proper storage and rotation of food and beverage items.
5. Oversees final details of food setup and service during special events, ensuring the highest level of presentation, taste, and consistency is maintained. 
6. Avoids last minute problems through organization and planning. Overcomes the inevitable unexpected with minimal impact. Responds to guests problems and complaints efficiently.
7. Develops and coaches staff to meet and exceed performance expectations by establishing and maintaining positive work morale and effective employee relations.
8. Directs and manages work assignments of all staff, including scheduling staff at appropriate times to meet the anticipated needs of the business.
9. Ensures all staff is trained appropriately, provides timely performance evaluations, and performs coaching and counseling of assigned personnel as needed.
10. Teaches culinary teams new cooking techniques and the importance of consistency in preparation and presentation. 
11. Assists the Food and Beverage Director with budget goals, objectives, and monitors financial aspects of the venue.
12. Negotiates with and selects vendors for procurement of food and beverages. Ensures the quality, selection, and variety of all food and beverages. Maintains professional contacts with other companies and industry professionals regarding restaurant issues.
13. Attends and participates in all required departmental and management meetings. 
14. Maintains and enforces proper sanitation policies to maintain a clean and safe work environment. 
15. Performs all duties in compliance with safety standards, health standards, the Colorado Limited Gaming Act, and internal policies and procedures.
16. Regular and reliable attendance is a fundamental requirement of this position. Employees are expected to be punctual and consistently present during their scheduled work hours to ensure the effective and efficient operation of the business.
17. Performs other duties, including special projects, as needed and directed.

QUALIFICATION REQUIREMENTS: Demonstrated hospitality or restaurant management experience, preferably within a gaming environment. Demonstrated experience directing employees in restaurant operations. Demonstrated experience persuading, negotiating, performing within specific deadlines or under pressure, problem solving, organizing, and prioritizing work.

EDUCATION AND/OR EXPERIENCE: Bachelor’s Degree in Hospitality, Culinary Arts Degree or Certification, or the equivalent in education and experience.  Five (5) years of recent and related hospitality or restaurant experience, including two (2) years of managerial experience. High volume Executive Chef experience is preferred.

LANGUAGE SKILLS: Demonstrated effective and diplomatic oral and written communication skills using English.

REASONING ABILITY:  Makes recommendations, beyond the scope of essential duties, which may positively or negatively impact the operations of other departments.

CERTIFICATES, LICENSES, REGISTRATIONS: Gaming License is preferred. Successful completion of Bloodborne Pathogens and ServSafe Certification or similar.

OTHER SKILLS/ABILITIES: Demonstrated knowledge of various laws related to safety, workers compensation, and employment. Comprehensive knowledge of Hotel, Food and Beverage, Culinary functions, and Banquet operations.

PHYSICAL DEMANDS: Essential duties involve performing physical exertion, including frequent brisk walking, climbing stairs, crouching, stooping, bending, stretching, reaching, pushing, kneeling, squatting, and standing for an entire work shift with standard breaks. Essential duties require lifting up to 30 pounds to stack, store, or move kitchen, restaurant, or general office supplies and equipment. Essential duties involve a flexible work week with additional hours routinely required.

COMPENSATION AND BENEFITS:

$85,000 annually based on experience

Full House Resorts offers all full-time employees and eligible family members a comprehensive and valuable benefits program that includes medical, dental, vision, life, disability, FSA, 401k retirement plan which includes a matching contribution after one (1) year of service, a generous paid time off program, free transportation from Colorado Springs, Woodland Park and Pueblo, free local gym membership, tuition reimbursement, fabulous resort perks, and more.

Salary : $85,000