Property Executive Chef arrow_forward

Native American Indian Preference in hiring policy is adhered to at all times;
Wind Creek Hospitality does not discriminate on the basis of age, disability, gender or religious orientation. Drug Free Workplace Policy.

Complaints about the recruitment or selection process for employment should be directed in writing to office of the President and CEO of Wind Creek Hospitality Authority.

Description

The Property Executive Chef is responsible for effective use of all assigned culinary personnel to achieve maximum operating results, revenue enhancements, and cost of goods control. Provides direction to culinary and restaurant management staff. Ensures that procurement and receiving functions are operating at optimum levels and provides feedback to the appropriate personnel. Provides leadership and direction to ensure that all sanitary and safety guidelines are developed and adhered to.

Provides creativity and direction in menu development and presentation while optimizing productivity and profitability in the restaurants. Provides creativity and flair in banquet presentations and assists in selling banquet functions through proper execution. Acts as the main catalyst in training and development of culinary personnel, including chefs and line personnel. Provides leadership and direction for all employees in the food department.

Supports all Casino initiatives throughout the property.

Our genuine engagement and positive energy provides guests, especially women, an escape into an exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.

Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.

• Oversees the supervision of kitchen staff by culinary management staff
• Trains, develops and evaluates kitchen management on proper techniques and skills
• Responsible for menus and development of varied concepts
• Develops and accountable for controls, inventory, specifications, and price negotiations of product and equipment
• Develops departmental policies and procedures within the framework of the overall property policies and procedures and ensures compliance with both
• Responsible for the preparation, production, development, and execution of menus and recipes
• Must have experience in fine dining/Steak house restaurants, banquets & catering, buffet operations, casual dining operations
• Observes workers to ensure that methods of cooking, garnishes and portion sizes are as prescribed
• Responsible for overall kitchen and pastry preparation operations
• Maintains productive relationships with vendors and external culinary entities
• Responsible for selection, training and activity of culinary staff
• Responsible for all training of staff for sanitation and health department code compliance
• Must be Serve Safe Certified
• Schedules quarterly competitive review of local restaurants, casino hotels and/or restaurant concepts in competitive markets (Alabama, Florida, Louisiana)
• Possesses a working knowledge of all department and company policies and procedures and Rules of Conduct and must enforce the same
• Renders advice for completion of tasks, working on the actual project and providing expertise or judgment based on information gathered, studied, analyzed or reviewed to help achieve the objectives of the department
• Evaluates, schedules a timeline and delegates tasks and department assignments or projects, meeting deadlines based on available resources to include staff and budgetary guidelines all the while maintaining service and/or product quality
• Develops staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures
• Responsible for divisional or departmental compliance with all Tribal Gaming Control Board rules and regulations
• Plans, develops and directs staffing, training and supervision for all division or department team members
• Assists in the development and accountable for daily, weekly, monthly and annual divisional and/or departmental financial forecasts and budgets and responsible for achieving plan
• Interviews and makes recommendation of candidates for new hire including cooks, stewards, sous chefs, room chefs, pastry chefs, banquet chef, seasonal culinary positions
• Determines if and/or when policy or procedural infractions by Team Members occur and issue the appropriate level of progressive discipline
• Responsible for the timely evaluation of all direct reports and conducting introductory period and annual performance reviews
• Must maintain an open-door policy and addresses all team member issues and/or concerns in a timely manner
• Conducts skip level meetings with departmental management and line level staff
• Conducts divisional/departmental sous chef / staff…