Executive Chef $80,000-$132,000/annually

About the Role

The Executive Chef provides management to all levels of the business operation within the kitchen and oversees the direction of the culinary team’s daily activities in accordance with Casino Resort policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment.

Responsibilities

• Ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security, and waste control.
• Control labor costs through effective scheduling of kitchen staff, cross-training, and development of team members.
• Ensure the purchasing and preparation of all food products meet company standards of quality and consistency.
• Develop menus while maintaining quality, consistency, and style of the concept.
• Monitor production of food preparation to ensure recipe specifications, portion controls, and kitchen timings are met.
• Monitor all food served for appearance, temperature, sanitary, and quality standards.
• Provide accurate costing on all menu items for all food areas.
• Supervise all line set-up, prep, and breakdown activities; delegate tasks to line personnel.
• Coordinate the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.
• Meet with suppliers to stay informed about market changes.
• Train and develop kitchen staff, including departmental orientation of new team members; conduct performance reviews and counseling sessions.
• Provide leadership and support to the team; build morale and encourage empowerment.
• Maintain a positive and compliant associate relations climate; promote support and communication.
• Ensure compliance with health, sanitation, safety, and employment regulations.
• Fulfill kitchen record-keeping and administrative requirements, including food inventories and invoicing.
• Organize team members’ work schedules to ensure appropriate coverage for all kitchen areas.
• Promote teamwork through effective communication, follow-through, and goal setting.
• Lead by example to achieve quality management of product, service, and philosophy of the concept.
• Perform other departmental duties as assigned to contribute to overall success and efficiency.

Qualifications

• Minimum of 3 years’ experience as an Executive Chef and/or related experience in a full-service restaurant or events venue.
• 2-year culinary degree or a 3-year A.C.F. apprenticeship.
• Experience in volume feeding, à la carte, fine dining, catering, baking and pastry, and purchasing, storage, and handling.
• Demonstrated and verifiable track record of meeting projected costs.
• Working knowledge of team member scheduling in a hospitality environment.
• Professional appearance and presentation.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook, Attendance Enterprise, MICROS/AGILYSYS POS, and Stratton Warren (or similar warehousing software).
• Must acquire and maintain a valid Tribal and/or State Environmental Health Food Handlers Card, Blood-Borne Pathogens (BBP), Alcohol Awareness, and other required compliance training courses.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.
• Must obtain and maintain a valid gaming license from the State Gaming Agency and Tribal Gaming Office prior to beginning work and renew annually.
• Must secure a license from the Gaming Regulatory Authority (GRA).
• Responsible for following all relevant Detailed Gaming Regulations (DGR’s).
• Mille Lacs Band Member and American Indian preference will be exercised in the hiring process.

Skills

• Exceptional culinary creativity in menu development, presentation, and execution, aligning with the casino's brand and diverse clientele.
• Deep understanding of current and emerging culinary trends—locally, nationally, and globally.
• Ability to research, anticipate, and integrate innovative food concepts that enhance guest experiences and maintain competitive edge.
• Demonstrated technical proficiency and verifiable knowledge of food preparation methods.
• Strong interpersonal skills with the capacity to positively engage with diverse personalities, including co-workers, subordinates, guests, and vendors.
• Active listening and effective communication skills.
• Proven experience in building results-oriented teams through training, evaluation, motivation, coaching, and counseling.
• Skilled in delegating responsibilities to achieve goals and drive results.
• Resourceful and solution-oriented, with the capability to identify problems and implement creative, timely resolutions.
• Highly organized, detail-focused, and able to prioritize multiple tasks in a dynamic environment.
• Self-motivated, dependable, and strong sense of teamwork.
• Flexible schedule with a willingness to work nights, weekends, and extended hours as needed.

Benefits

• Competitively priced health benefits and supplemental insurances.
• Parental leave.
• 401k retirement plan.
• Tuition reimbursement.
• Birthday and anniversary gifts.

Physical Requirements and Work Environment

This role requires frequent and prolonged standing, walking, bending, reaching, and repetitive movements. Must be able to lift, carry, and place items weighing up to 50 pounds without assistance, and safely operate kitchen equipment with appropriate dexterity.

Work is performed in a fast-paced, high-energy environment, often under pressure and in busy public areas. The noise level may range from loud to very loud.

A flexible schedule is essential, including availability to work nights, weekends, and holidays as needed based on business demands.

Adherence to all safety and health regulations is required to ensure a safe working environment at all times.

Vision requirements include close vision, peripheral vision, and the ability to adjust focus.

The work environment is consistent with a casino setting and may include exposure to loud noise and secondhand smoke.