Executive Chef

About the role

This position manages, leads, and monitors the daily production of Food and Beverage Operations. It involves enforcing and upholding Casino and department policies and procedures, overseeing kitchen operations, and developing new recipes.

Responsibilities

• Manage, lead, and monitor the daily production of Food and Beverage Operations.
• Consistently enforce and uphold all Casino and department Policies and Procedures and ensure quality standards and processes are met.
• Oversee the property kitchens and Stewarding department. Responsible for menu creation and planning for catering and special events.
• Responsible for the planning and development of new recipes as well as the consistent presentation of menu items.
• Establish guidelines and procedures for ServSafe, safety and sanitation.
• Responsible for training and development of Food and Beverage skills to kitchen personnel and succession planning.
• Responsible for the scheduling, staffing, evaluating, discipline of kitchen Team Members.
• Meet with guests to resolve guest concerns.
• Prepare and present operational reports and prepared materials to Senior Management and Board of Directors.
• Manage the calculation of food costs for restaurant menus, maintain cost control records, and review food and labor costs according to budget with the Director of Food and Beverage.
• Aid in the progression of Team Member career development plans through mentoring and coaching.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants.
• Hire, train, and supervise the work of food production staff and stewards.
• Plan menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
• Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.
• Conduct regular physical inventories of food supplies, and assess projected needs; order all food and supplies.
• Manage the operations, revenue and assets of the kitchens.
• Establish, implement and communicate goals, objectives, internal controls, policies and procedures in accordance with strategic plan.
• Ensure optimum staffing levels by coordinating the schedules of the prep cooks, bussers and dishwashers.
• Maintain a safe, orderly and sanitized kitchen; keep kitchen, dish, and storage areas clean and organized.
• Instruct employees in methods and procedures, rules and regulations of safety, health and sanitation.
• Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
• Establish controls to minimize food and supply waste and theft.
• Responsible for the profit and loss of the culinary department.
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develop and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu selling prices.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluate food products to ensure that quality standards are consistently attained.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Improve staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; planning, delegating, monitoring, and appraising job tasks and results in a timely manner.
• Host regular staff meetings to ensure communication among personnel regarding administrative activities.
• Achieve financial objectives by overseeing kitchen labor and monitoring food costs to budgetary requirements.
• Keep leadership and other departments informed of status of kitchen activities by attending meetings and submitting reports.
• Contribute to departmental effectiveness by: identifying short-term and long-range issues and goals that must be addressed and providing information and commentary pertinent to deliberations; recommending options and courses of actions; and implementing directives.
• Develop and test recipes and techniques for food preparation/presentation.
• Supervise cleaning of all kitchen areas.
• Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible.
• Ensures the line cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served.

Qualifications

• High School Diploma or Associates of Arts Degree in Culinary Arts from an accredited institution plus seven (7) years progressive management experience in Sous Chef role or above required.
• Working knowledge of extensive cooking techniques and food styles, including baking, garde manager, fine dining, off and on-site catering and mass production cooking techniques required.
• ServSafe Certification required.
• Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, computer literacy and problem-solving skills are required.
• Demonstrated understanding of cost control methods and ability to analyze profit and loss statements required.