Executive Chef

Job Summary:

The Executive Chef is responsible for the quality and timeliness of all foods served at all times in all areas.  Labor management, food cost management and quality control are also responsibilities.  Control of other operating expenses is required.

Supervisory Responsibilities:

• Yes. The Executive Chef will direct the Assistant Executive Chef and the Executive Steward.  Through these team members the BOH leadership team of Chefs, Sous-Chefs, Steward Supervisors and Night Cleaner Leads is managed. The Executive Chef will frequently give direct orders to any of these leadership team members.

Duties/Responsibilities:

• Directs the day-to-day operation of the kitchens through the team to ensure the best possible service is provided to all guests and team members. Demonstrates a passion for the culinary arts, the continuous improvement process and instills that enthusiasm throughout the department.
• Engages with and collaborates with FOH management to foster a supportive relationship between BOH and FOH, hold team to account for these relationships as well
• Monitors and controls food costs and provides guidance in procurement of needed items.
• Ensures proper staffing for forecasted volume and budgetary guidelines.
• Ensures strict adherence to all policies and procedures, notifying team members and supervisors of any changes.
• Direct the ordering of all food needed for restaurants, ultimately being responsible for quality control of all food items. Collaborates with suppliers and the purchasing department to establish and document product specification.
• Through the team prepares menus, develops recipes and special menu items. Develops cost analysis and training guides.
• Monitors inventories and reports discrepancies to the Vice President of F&B.
• Takes the food end of period inventory and presents it to the Department Analyst.
• Understands that this is a 24-hour responsibility and is accessible at all times.
• Meets budgeted figures for labor and other expenses.
• Ensures excellent guest service.
• Must work closely with Department Trainer to ensure all new hires are trained; both with classroom and floor programs. Ensures all existing team members are attending follow up training sessions.
• Communicates any problems or concerns to the Vice President and other departments as needed.
• Participates in departmental meetings as required, prepares annual departmental budgets, and operating forecasts.
• Maintains files in such a way that another manager could perform efficiently in the event of his/her absence.
• Ensures all kitchens provide nutritious, safe, eye-appealing, properly-flavored food while maintaining a safe and sanitary work environment.
• Maintains high sanitation and safety standards.
• Maintains sufficient materials and products in the work location.
• Maintains security of products and areas assigned to department.
• Ensures rotation of products.
• Through the team is responsible for supervising the activities of all kitchen staff, ensuring all functional job duties are performed according to established company policies.
• Works with front of the house supervisors to ensure proper communication.
• Knowing all current marketing initiatives by the property
• Greeting all team members in the BOH halls as well as Guests we encounter on the floor.
• All other duties as assigned.

Minimum Education and Experience Requirements:

• Minimum ten years experience as executive chef in a multi-venue environment.
• Thorough understanding of food safety protocols and procedures.
• A strategic thinker and creative problem solver who takes the initiative and ownership
• Self-starter with a creative mind and a track record of putting ideas into practice and assessing results 

Certifications, Licenses, and/or Registrations: 

• Gaming license/registration as required by jurisdiction(s).

Knowledge, Skills, and Abilities:

• 3 years experience as an Executive Chef within a multi-unit or high volume operation. 
• Culinary degree or equivalent work experience.
• 3  years casino experience highly preferred
• Ability to create and work within a budget.
• Responsible for training and supervision of culinary team members.
• Must have successfully completed and maintain certification in “Serv-Safe” (Food Sanitation Management).
• Computer literate.
• Must be able to understand and communicate Material Safety Data Sheets to all team members.
• Ability to communicate with team members and guests
• Ability to be a team player
• Ability to successfully fulfill the pre-employment process
• Ability to work flexible shifts and days of the week including holidays
• Ability to obtain and maintain all necessary licensing

Physical Requirements:

• Must be able to work while standing for hours at a time.
• Ability to work in an environment with moderate to loud noise, bright lights,
• smoke, and dust.
• Must be able to lift up to 40 pounds at times. 
• Ability to work flexible shifts and days of the week, including holidays.