Executive Chef

Essential Duties and Responsibilities

• Plan and direct food preparation and culinary activities consistent with the brand and annual plan.
• Ensure high quality food and beverage to our guests while maintaining cost to an acceptable level.
• Cleanliness and organization are key; always cleaning!
• High emphasis on food diversity and quality coming out in appropriate fashion.
• Direct and manage staff of culinary and stewarding teams.
• Work outside of the kitchen in developing new recipes, planning menus and other administrative tasks necessary.
• Maintain high standards and efficiency by hiring, training, and coaching the right staff to ensure prompt, fresh and appealing product and service delivery; professional and rewarding.
• Train staff in safe operating procedures of all equipment, machinery, and other required training.
• Establish and thereafter review staffing levels to maintain budgeted levels of employment; delegate authority, and assigns duties to all culinary and stewarding team members, as necessary.
• Establish and enforce company policies, procedures, safety, and health regulations.
• Establish right standard of service delivery, and then monitor and consistently execute on service execution, ticket times, and production schedules.
• Establish recipes for all menu items and ensure proper execution on a regular basis.
• Develop prep and production schedules for kitchen to ensure product availability in all restaurants.
• Control food costs and establish purchasing specifications, storeroom requisitions system, product storage, portion control, and waste control.
• Establish maintenance schedules in conjunction with manufacturer’s instructions for all equipment.
• Develop annual budgets and business plans and works with the F&B Team to achieve department and organizational results.
• Cook with the Marketing Team to prepare for VIP events and fun and engaging promotions that require the involvement of food and beverage operations.
• Maintain a cooperative relationship with property management and vendors to ensure goals and expectations are achieved.
• Obtain feedback on food and service quality, and handling customer problems and complaints.

Required Skills and Abilities

• Culinary skills; a true professional in all aspects
• Leadership and management; maintain a professional and interpersonal working relationship among all staff.
• Financial and business acumen, including budget preparation and reporting.
• Willingness to assume overall responsibility relative to the performance of the F&B operation
• Creative problem solving and resolution management.
• Sense of urgency to tasks and goals as directed.
• Oral and written communication skills.
• Available to work when needed, including weekends, holidays, and nights.
• Proficiency in Microsoft Outlook, Excel and Word. Aptitude to learn automated inventory and purchasing systems.
• Experience or involvement in bar operations preferred.
• Able to obtain and maintain a valid Kentucky gaming/racing license

Education and Experience

• 2+ year’s culinary education preferred.
• 3-5+ years’ experience in similar position required.
• Advanced knowledge of food profession principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills and ability to meet deadlines.
• Available to work on call, all shifts, after hours, over weekends and on public holidays.

Physical Requirements & Working Conditions

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• The noise level in the work environment is usually moderate to loud.
• The employee is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines.