EXECUTIVE CHEF

The Executive Chef is responsible for overseeing all day-to-day culinary operations and catering for the property. This person develops menus, procures culinary equipment and ingredients, and ensures the quality of all culinary dishes that are served.  The Executive Chef also supervises, trains and develops the staff of the kitchen and ensures all staff members adhere to appropriate food safety/sanitation guidelines, in accordance with local health and safety regulations.

Responsibilities

• Participate in the annual budgeting process and business plan development to ensure the smooth operation of the food & beverage outlet operations.
• Create weekly forecast and planning of operating staff and cost expenditures to correspond to forecasted sales and costs.
• Monitor actual sales and revenues to determine variance and assess goal accomplishments. Adjust strategies and forecasts accordingly.
• Oversee the purchase of food and related culinary equipment and supplies, ensuring adequate balance of pars to eliminate outages and reduce capital costs.
• Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
• Implement and maintain consistently high departmental standards.
• Conduct pre-shift meetings and review all information and goals pertinent to the day’s business.
• Review and communicate financial and other reports according to policy and practice. Be prepared to support findings with analysis.
• Execute consistent and high-quality food presentation, and constantly strive to improve. Ensure that any special dietary restrictions or problems that arise are accommodated in the best way possible.
• Supervise and participate in the production and plating of all food service areas to maintain the best quality food style possible.
• Communicate with all departments directly and effectively, especially Restaurants, Catering and Banquet Operations.
• Communicate with relevant leadership team regarding issues, risk and liability concerns, or other important business matters.
• Ensure all property policies and procedures are fully implemented, including health, safety and sanitation guidelines.
• Create expectations, lead people, manage processes and hold people accountable for the agreed upon activities and timetables.
• Maintain high visibility during peak hours of operation while engaging guests during events, service or other activities.
• Monitor guest satisfaction scores and review guest feedback with direct reports, ensuring appropriate corrective action is taken when necessary.
• Conduct outlet walk-throughs as necessary to build rapport, assess engagement, develop relationships and promote repeat business.
• Conduct regular meetings with staff to communicate global programs, implement new products and procedures, and discuss areas of opportunities, special events, and other activities.
• Establish and maintain accurate inventory records. Participate in regular inventories. Recommend appropriate actions based on results of inventory reporting.
• Provide daily and periodic operational reporting as required by company and regulatory policies.
• Establish and maintain relationships with culinary vendors.
• Adhere to the recruitment process, hire the best talent available from inside or outside the organization.
• Maintain effective communication, giving direction, support, timely feedback and recognition of performance. Create a positive environment in which all employees have the ability to maximize their potential.
• Ensure all annual maintenance contracts are kept up to date and conduct due diligence of potential suppliers. Ensure all contracts are submitted and approved by President & CFO for all contract renewals.
• Establish preventive maintenance programs to ensure life of all equipment. Assure that equipment is properly maintained.

Qualifications

• High school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent required.
• Previous supervisory experience required and 5 years’ experience as Executive Chef in a high-volume hospitality operation.
• Must be able to work holidays and weekends, as well as flexible shifts.

• Experience with new property openings preferred.

• Knowledge of all pertinent federal, state, and local laws, codes, and regulations.
• Knowledge of all applicable health, sanitation, and licensing ordinances; food products, standard recipes, and proper preparation and generally all kitchen operations.
• Use all tools associated with the position including but not limited to knives, slicers, and choppers.
• Deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience.
• Routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
• Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
• Communicate clearly and concisely, both orally and in writing.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an incumbent to successfully perform the duties and responsibilities of the position.

• Exposure to casino related environmental factors including but not limited to secondhand smoke, excessive noise, and stress related to servicing guests in a high pressure and fast paced environment.
• Must be able to stand for an entire shift and be able to continuously maneuver throughout the Casino areas.
• Must be able to respond to visual and aural cues.
• Must have the manual dexterity to operate a computer and other office equipment.
• Must be able to lift 30 pounds and able to bend, reach and stoop on a limited basis.

WORK ENVIRONMENT

Constant exposure to casino related environmental factors including, but not limited to crowds, secondhand smoke, and excessive noise. Intermittent time in office consisting of environmental factors typical in an indoor, climate-controlled office environment.

Disclaimer

While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).