Executive Chef

Summary

The Executive Chef oversees all aspects of kitchen operations and leads the culinary team in the successful execution of daily food service. This role is responsible for driving continuous improvement in guest and employee satisfaction while maximizing the financial performance of all food and beverage outlets.

Other duties may be assigned.

• Ensures compliance and ensures high standards of all sanitation, cleanliness and food and beverage standards and procedures.
• Responsible for training, mentoring and managing kitchen personnel and supervise/coordinate all related culinary activities.
• Schedules and coordinates the work of Sous Chef, Cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Provides training and professional development opportunities for all kitchen staff.
• Estimate food consumption and requisition of purchased food. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Establishes controls to minimize food and supply waste and theft.
• Select and develop recipes.
• Standardize production recipes to ensure consistent quality.
• Establish presentation technique and quality standards.
• Plan and price menus.
• Ensure proper equipment operation/maintenance and ensure proper safety, health and sanitation in kitchen.
• Regularly attends bi‑weekly management meetings.
• May cook selected items or for select occasions.
• Assist marketing with banquets, parties and special events.
• Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
• Must be able to work days, nights, weekends, and holidays.
• Maintain and understand compliance with federal, state and local regulations.
• Enforce all policies and procedures.
• Perform all job functions in a safe and responsible manner.

Direct oversight of all Kitchen personnel. Responsibilities include interviewing, hiring, planning, and directing work, training, appraising performance, rewarding and disciplining team members, and addressing complaints and resolving problems. Must be able to communicate well in all conditions and respond positively to guest or team member issues, ensuring all guests receive the best possible experience. Must carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skills, and/or abilities required. All Employees must be knowledgeable of all Company policies and procedures, including fire and safety regulations.

• High School Diploma or Equivalent Required.
• Culinary Arts Degree preferred.
• Three or more years culinary supervisory experience.

• Must be able to obtain and maintain an Iowa Racing and Gaming Commission License.
• Must have a valid driver license.

• Must be able to effectively communicate in English in all manners. This position will require minimal public speaking.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Must have Microsoft Office experience.

☒ Using Arithmetic ☒ Working at Various Tempos

The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and/or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.