Executive Chef

ESSENTIAL DUTIES AND RESPONSIBILITIES

•  Maintains operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.
• Understands and assists in the creation of the departmental budget.
• Efficiently operates within pre-established food and labor cost controls and plays an active role in contributing to the outlet’s profits.
• Ensures Kitchens and employees meet both State, Departmental and Company standard requirements concerning sanitation and personal hygiene.
• Understands the Stratton Warren System for purchasing and ensures completion of cost transfers.
• Reviews Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
• Maintains high customer satisfaction through consistently introducing innovative products.
• Ensures that employees have all required certification validated, i.e., Gaming Registration, Health Cards and Alcohol Awareness.
• Actively interacts with guests and consistently coaches team on guest relations skills.
• Utilizes historical cover counts/trends to effectively forecast business levels, kitchen work schedules and food production pars.
• Acts as a liaison with restaurant managers and serving staff.
• Provides recipes, training, and experience to all staff to adhere to the quality standards of the department/company.
• Culinary skills for menu design & pricing, Garde Mange, cost analysis and creating innovative dishes
• Manages budgets for food and labor costs including schedules
• Adheres to all sanitary and food safety regulations governing handling and serving food. Monitors food and equipment temperatures and acts on temperatures that fall outside of appropriate ranges. Operates equipment in a safe manner
• Must be extremely guest and employee focused.
• Ability to work cohesively with front of house and beverage leadership team and network with other departments within hotel casino.
• Chef will be responsible for the maintenance of food products through enhancement programs and room chef interface.
• Ability to balance administrative and production responsibilities.
• Able to create strategies, problem solve and use critical thinking skills to influence culinary culture and superior product reputation.
• Concerns his/herself with the safety of all team members in order to minimize the potential for fire and accidents. Also, ensures that the “Culinary team” adheres to the legal, safety, health, fire and sanitation codes, by being familiar with his/her role in carrying out the departments fire, safety and disaster plans and by being familiar with current SDS
• Responsible for catering and private functions on and off premise
• Physical presence on the floor during key result times (lunch, dinner, and weekends), ability to effectively transition from Fine Dining, to Buffet, to Banquet to Casual Operations is essential for the successful candidate.

  SUPERVISORY RESPONSIBILITIES 

• Establishes leadership, direction and accountability for the Sous Chefs, stewarding and culinary team in each of the respective areas. Provides mentorship to direct reports.
• Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, State and Local laws

QUALIFICATIONS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

EDUCATION and/or EXPERIENCE

Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests. Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

• High School Diploma. Culinary or apprenticeship program preferred
• Minimum of 5 years of chef experience preferred.
• Experience working in a fast-paced, high volume environment.
• 5 or more years as a Professional Chef for a major hotel, resort or chain concept Restaurant Corporation.

• Experience must include, Continental Cuisine, high volume three meal/coffee shops, international buffets, steakhouse, Mexican and American.

LANGUAGE SKILLS

Must be able to effectively communicate in English.

 MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 

 COMPUTER SKILLS

Must have Microsoft Office experience and basic computer skills.