Executive Chef

About the role

The Executive Chef provides culinary leadership and direction for all food production operations at Fortune Bay Resort Casino, including restaurants, banquets, and other food venues. This position is responsible for maintaining high standards of food quality, presentation, guest satisfaction, food safety, sanitation, financial performance, and employee development. The Executive Chef works closely with the Director of Food & Beverage and other department leaders to develop menus, control costs, improve operations, develop culinary talent, and ensure consistent execution of culinary standards throughout the property.

Responsibilities

• Culinary Leadership & Menu Development:
  • Oversee all culinary operations to ensure consistent food quality, portion control, presentation, and timely service.
  • Develop and implement menus, recipes, seasonal specials, signature items, and new culinary concepts.
  • Use menu engineering, food costing, sales information, guest feedback, and market trends to maximize profitability and guest satisfaction.
  • Maintain standardized recipes, preparation procedures, portion sizes, plating standards, yields, and food costs.
  • Conduct product testing and ensure successful implementation of new menu items and products.
  • Work with Marketing and other departments on culinary promotions, special events, and revenue-generating initiatives.
  • Provide hands-on culinary leadership and support during high-volume operations, special events, and other operational needs.
• Food Safety & Quality:
  • Ensure compliance with health department regulations, food safety requirements, Serv-Safe standards, and company policies.
  • Maintain high standards for food handling, preparation, storage, labeling, dating, rotation, and temperature control.
  • Conduct regular inspections of kitchens, coolers, freezers, storage areas, and food production areas.
  • Ensure proper sanitation and cleanliness standards are maintained throughout all culinary areas.
  • Monitor food quality, consistency, portion sizes, preparation methods, and presentation.
• Financial & Operational Management:
  • Maintain food and labor costs within established budget guidelines.
  • Oversee inventory, purchasing, product usage, waste, portion control, and product yields.
  • Responsible for negotiating, managing, and maintaining food and culinary-related vendor contracts in coordination with the Director of Food & Beverage and Purchasing.
  • Review food cost, labor, waste, inventory, and financial reports and take corrective action when necessary.
  • Work with approved vendors to evaluate products, pricing, quality, availability, and service.
  • Assist with annual budgeting, forecasting, purchasing, and operational planning.
  • Identify opportunities to improve efficiency, reduce waste, control costs, and increase profitability.
  • Forecast food production and purchasing needs based on business levels, events, occupancy, and historical sales.
• Leadership & Employee Development:
  • Provide leadership, direction, coaching, and accountability to all culinary employees.
  • Participate in interviewing, hiring, training, scheduling, performance evaluations, and employee development.
  • Work with Sous Chefs and culinary supervisors to establish daily assignments, production schedules, prep lists, and staffing needs.
  • Ensure employees are trained in recipes, food preparation, food safety, sanitation, equipment operation, and company standards.
  • Develop and support culinary talent and succession planning.
  • Address performance, attendance, and personnel issues in accordance with company policies.
  • Promote teamwork, professionalism, communication, and a positive work environment.
• Guest Service & Communication:
  • Establish and maintain high standards for food quality, service, and guest satisfaction.
  • Respond to and resolve guest concerns related to food quality, preparation, or presentation.
  • Work with guests and event teams to develop menus for weddings, banquets, special events, and other functions.
  • Communicate culinary priorities, staffing needs, menu changes, operational concerns, and product issues to management.
  • Represent the culinary department at management meetings and special events.
• Equipment & Facility Management:
  • Ensure culinary equipment is properly operated, cleaned, maintained, and repaired as needed.
  • Maintain equipment and smallware inventories and coordinate preventative maintenance and service.
  • Ensure kitchen and food production areas remain clean, organized, safe, and operational.

Qualifications

• Minimum two-year Culinary Arts degree or equivalent culinary education and experience.
• Minimum five years of food service management experience, preferably in a high-volume restaurant, resort, casino, banquet, or hospitality environment.
• Strong culinary, leadership, organizational, communication, and problem-solving skills.
• Demonstrated knowledge of food costing, budgeting, purchasing, inventory control, and labor management.
• Experience developing menus, recipes, food specifications, and plating standards.
• Ability to lead, coach, train, and develop culinary employees.
• Ability to work effectively in a fast-paced, high-volume environment.
• Serv-Safe certification or equivalent food safety certification required.
• Must be able to obtain and maintain required gaming licensure.

Working Conditions

This position requires the ability to work in a fast-paced, high-volume food service environment and may require extended periods of standing and walking. The position may involve lifting, bending, reaching, and working in hot and humid kitchen environments. The Executive Chef must be able to work various shifts, including evenings, weekends, holidays, and special events as required. Reasonable accommodation will be considered in accordance with applicable requirements.