Executive Chef

Essential Duties and Responsibilities

• Performs all functions in accordance with applicable State, Federal and other laws and gaming regulations and The Downs Racetrack and Casino policies and procedures.
• Ensures the highest possible standards of guest service are provided, listens and responds to guest and employee concerns and questions.
• Responsible for the overall management of the food service operation; menu development, food and labor costs, sanitation and team member scheduling.
• Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Oversees product consistency and makes necessary modifications according to business needs; monitors waste and over-production of food product; utilizes leftovers; ensures proper rotation and quality control.
• Plans menus, catering packages and daily specials; maintains financial responsibility for the menu mix.
• Oversees inventory of food products and coordinates product ordering and receiving within the organizational specifications.
• Oversees training of team members; organizes and presides over daily and / or weekly meetings with food production staff.
• Maintains a current knowledge of menu items, products, current styles and trends in the food service area.
• Responsible for various clerical duties regarding staff and food service operations, i.e. timekeeping records, time accrual records, etc.
• Understands the goals and vision of the organization and demonstrates commitment to those goals in terms of individual and team performance.
• Ensures that all food products prepared meet or exceed the established specifications and standards.
• Ensures the proper level of service is provided based on forecasted need. Works closely with other Food and Beverage management to ensure proper staff and management coverage is present at all times through effective, methodical scheduling and planning.
• Through effective culinary management, utilizes prep and productions lists for culinary personnel to follow ensures sufficient par levels are prepared food products are made daily.
• Utilizes coaching, teaching and training to lead culinary and back of the house personnel in the proper performance of their duties, leading by positive example at all times.
• Ensures that appropriate levels of labor are used to perform the required level of production.
• Responsible for complete set up, stocking, quality and service execution of assigned food outlets kitchens.
• Assists Director of Food and Beverage in completing required daily / weekly / monthly financial reports.
• Maintains a sanitary, neat, clean, sanitary, safe and comfortable environment for employees and guests.
• Reviews menu items and revising recipes and recommending menu changes when necessary.
• Ensures that kitchen equipment is operated safely and with reasonable care.
• Creates a preventative maintenance program regarding the culinary equipment utilizing manufacture recommendations and schedules.
• Creates recipe cards for all menu items and trains cooks using recipe cards.
• Plans, implements and prepares food items for special events, banquets and meetings.
• Creates menus for all areas including daily / nightly menus that are attractive to guests. Ensures food items are appealing, tasty and served fresh.
• Assists Director of Food and Beverage with annual budget process and makes recommendations with regards to staffing, menu items, training, and kitchen equipment.
• Ensures all kitchen staff adheres to safety and sanitary policies, procedures, regulations, codes and standards according to health department and risk management.
• Attends and successfully completes all training as assigned.