Executive Chef

Purpose of Position:

Lead the Food and Beverage team to ensure that the quality, presentation and safety standards are met as well as production cost of food products are the best value for the guests and the organization. Consistently enforce and uphold all Casino-wide Food and Beverage Operations policies and procedures.

Job Responsibilities and Duties:

•             Manage, lead, and monitor the daily production of Food and Beverage Operations. 

•             Consistently enforce and uphold all Casino and department Policies and Procedures and ensure quality standards and processes are met.

•             Oversee the property kitchens and Stewarding department. Responsible for menu creation and planning for catering and special events.

•             Responsible for the planning and development of new recipes as well as the consistent presentation of menu items.

•             Establish guidelines and procedures for ServSafe, safety and sanitation.

•             Responsible for training and development of Food and Beverage skills to kitchen personnel and succession planning.

•             Responsible for the scheduling, staffing, evaluating, discipline of kitchen Team Members.

•             Meet with guests to resolve guest concerns.

•             Prepare and present operational reports and prepared materials to Senior Management and Board of Directors.

•             Manage the calculation of food costs for restaurant menus, maintain cost control records, and review food and labor costs according to budget with the Director of Food and Beverage.

•             Assist in the progression of Team Member career development plans through mentoring and coaching.

Additional Responsibilities:

•             Perform other duties as assigned.

Education/Experience:

•             Diploma or Associates of Arts degree in Culinary Arts from an accredited institution and at least seven (7) years of experience in Sous Chef role or above is required.

•             Working knowledge of extensive cooking techniques and food styles, including baking, garde manger, fine dining, off and on-site catering and mass production cooking techniques. ServSafe certification is required.

•             Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, computer literacy and problem-solving skills are required.

•             Demonstrated understanding of cost control methods and ability to analyze profit and loss statements required.