Executive Chef

Position Summary

Under general direction from the Director of Food and Beverage Operations, responsible for managing, organizing and providing strategic leadership for all kitchen operations in the resort. Lead the Food and Beverage team to ensure that the quality, presentation and safety standards are met as well as production cost of food products are the best value for the guests and the organization.

Consistently enforce and uphold all Casino-wide Food and Beverage Operations policies and procedures and in accordance with all applicable established laws and regulations. Develops and maintains a high performing Culinary team and maintains confidentiality of all privileged information. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all inclusive.

• 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 Serv Safe, 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.
• Assist 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.
• Hires, trains, and supervises the work of food production staff and stewarding.
• Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.
• Conducts regular physical inventories of food supplies, and assesses projected needs; orders all food and supplies.
• Manages the operations, revenue and assets of the kitchens.
• Establishes, implements and communicates goals, objectives, internal controls, policies and procedures in accordance with strategic plan.
• Ensures optimum staffing levels by coordinating the schedules of the prep cooks, bussers and dishwashers.
• Maintains a safe, orderly and sanitized kitchen; keeps kitchen, dish, and storage areas clean and organized.
• Instructs employees in methods and procedures, rules and regulations of safety, health and sanitation.
• Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Responsible for the profit and loss of the culinary department.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates 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.
• Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees;…