Executive Chef - Philadelphia

Function (Scope and Main Purpose of Job)The Executive Chef is responsible for managing the activities and processes, procedures and training of chefs, cooks, and other kitchen workers engaged in preparing and cooking food and ensuring a quality, efficient and effective food service and product. The Executive Chef will be the focal point for enhancing the gaming and entertainment experience of dining guests with quality food offerings while maintaining operational culinary excellence.

Core Service StandardsCLEAN: Must make the property shine and look impeccable while maintaining a neat CLEAN and crisp personal appearance.

SAFE: Must make guests feel SAFE and comfortable through creating a worry free, carefree experience.

Fast: Provide FAST and efficient service with accuracy. Meet service time requirements and anticipate guest needs.

FRIENDLY: Greet each guest with FRIENDLY welcomes, making eye contact and smiling. Use H.E.A.R.T. steps to ease guest concerns. Say thank you to departing guests.

FUN: Work passionately as a team to create a FUN experience both for everyone who works and plays here.

Specific Responsibilities and Duties

Supervise the daily production of food for all the MLC F&B venues; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.Supervise culinary employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.Assist in the creation and planning of menus and implement changes to continue to attract business.Other duties as assigned.

Job Requirements (skills, knowledge, and abilities)

Thorough knowledge and experience in multi venue high volume locations, familiarity with a variety of classical, regional and ethnic cuisine. Expert level understanding in food preparation technique across a broad spectrum of menu items and production methodsRequires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Perform special projects and other responsibilities as assigned.  Participate in task forces and committees as required.Ability to hear and speak clearly.Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Ability to perform assigned job duties in an interruptive environment under frequent time pressures.Ability to supervise a team of up to 300 Team Members.Ability to organize and be creative. 

Educational and Experience Requirements

Education:  A high school diploma or GED equivalent., Formal culinary training and or equivalent experience Ten years of previous experience in high volume quality casino resort operations and minimum 4 Diamond/4 Star rating in a similar positionMust be able to obtain and maintain a valid non-gaming license as determined by the Pennsylvania Gaming Control Board.

Physical Requirements

Ability to stand for long periods of time without sitting or leaning. Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects.Ability to walk continually throughout a scheduled shift. Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds.

Working Conditions

24/7 high energy casino with over 300,000 sq. ft of gaming and entertainment space and approximately 2000 employeesExposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises.