Executive Chef

Description

The Executive Chef plans, develops and implements organizational policies and goals for property culinary venues in conjunction with the Director of Food and Beverage.

• Ensure integrity and consistency is maintained throughout the facility with specific attention to presentation, cleanliness, inventory items, staffing, guest service and any other areas encompassing the venues.
• Coordinate and assist venue Managers to support effective operational efficiency and economy.
• Analyze culinary venue budgets to identify areas in which to improve in property wide financial development and implementation.
• Determine distribution and allocation of operating budget.
• Direct and coordinated promotion of products and services performed to develop new markets, increase share of market and obtain competitive position within the industry.
• Interpret Financial Reports and provide expertise on (projected) revenue vs. expenses.
• Use financial plans for spotting trends, measuring productivity and monitoring progress.
• Ensure budgeted revenues and profits are achieved and ensure accounting policies are in place.
• Formulate and administer a department budget in order to achieve profitability objectives.
• Responsible for management systems, accounts payable, accounts receivable, payroll, scheduling, etc. are properly administered.
• Confer with administrative personnel and review activity, operating and sales reports to determine modifications to programs or operational demands.
• Direct preparation of directives to the Food and Beverage Director outlining policy, program or operational enhancements to be implemented.
• Prepare cuisine according to menu specifications provided and ensure that team members execute stated specifications.
• Interview applicants, direct hired team members to New Hire Orientation and ongoing in-house trainings to increase job knowledge and skill level.
• Recommend or initiate personnel actions, such as promotions, transfers, discharges and disciplinary measures.
• Prioritize and plan work activities, use time efficiently; plan for additional resources; set goals and objectives.

• Promote organization in industry and trade associations.
• Participation and preparation of show pieces and presentations for food shows and local culinary events to depict and promote property culinary excellence.
• Plan menu, taking advantage of foods in season and local availability with special consideration to the Tribal industry availability.
• Plan menu items and other specialty items as needed and upon request.
• Train and coach staff in the importance of quality guest service skills to ensure excellence for the ultimate guest experience.
• Ensure equipment is maintained in good working order.
• Inspect food service facilities to ensure that equipment and buildings meet required health laws and internal regulations.
• Inspect and taste prepared foods to maintain quality standards and sanitation regulations.
• Maintain and develop food lists to ensure that sufficient items are ordered in a timely manner.
• Coach and counsel team members to encourage positive behaviors and empower team members to analyze and effectively resolve guest challenges and areas of concern.
• Monitor fluctuations and trends in business volumes to be used in short and long term forecasting.
• Implement opportunities for manager operational costs and boosting bottom line.
• Coordinate with the Marketing Department to develop Marketing Strategy and ensure a consistent image is being portrayed.
• Collaborate with the Marketing Department to create ongoing in-house promotions and activities to stimulate sales, team members and guests.
• Develop and maintain gracious and efficient guest service procedures.
• Monitor service trends by speaking with guests, reviewing written guest comment cards, and guest tracking information to ensure quality service standards are achieved.
• Resolve complaints made by guests and/or team members in a timely manner.
• Anticipate, identify and ensure guest needs are being met.
• Manage difficult or emotional situations; respond promptly to guest needs; solicit guest feedback to improve service; respond to requests for service and…