Executive Chef

SUMMARY: The Executive Chef will oversee, lead and direct all food-related operations as they pertain to the kitchens.
The Chef's position includes, but is not limited to, a special emphasis on food quality and food consistency, and the scheduling and mentoring of kitchen Team Members with specific focus on their development.
This position requires a high level of people skills and a motivational attitude to lead by example.
The Chef will set and achieve the highest degree of food quality, taste and presentation to meet or exceed the Director of Hospitality's approval.
The Chef will direct, lead and delegate with confidence all special requests and/or events.Essential Responsibilities and Duties: (Specific areas of responsibility including, but not limited to)Assists in interviewing, hiring, training, mentoring and counseling of all kitchen Team Members.Conducts performance conversations for all direct reports and for all kitchen Team Members indirectly through Sous Chefs or Chefs de Cuisine.Implements proper par levels regarding all food, flatware, and any and all kitchen-related items.Oversees all cooking and food preparation procedures.Ensures all kitchen Team Members are properly trained in food preparation, food handling, food safety and sanitation in the preparation and food storage areas to maintain the highest standards of cleanliness.Provides ongoing training in food production and proper cooking techniques.Communicates daily with the Food & Beverage Management team and conducts or attends regularly scheduled Hospitality Department team meetings.Conducts and verifies monthly inventories.Creates and maintains a kitchen copy of a recipe book with specific procedures, production times, portion control and photo plating of all prepared menu items.Develops and maintains a quality control system for all food preparation.Assists with purchasing, costing and planning.
Prepares product specifications to assist the F&B Buyer/Quality Control person in the purchasing of all products.Controls and monitors all labor and food costs.Ensures all kitchen equipment is functional and safe.Maintains a log of all complaints of food borne illness, investigates and follows through with notification to the Guest regarding concerns.
Immediately reports all complaints and ongoing investigations to the Director of Hospitality and Risk Management.Oversees all banquet, catering and special events menu development and production.Performs other duties as assigned.Mandatory RequirementsMust be at least 21 years old.Must possess a high school diploma, G.E.D. or equivalent.Bachelor's degree, or combination of education and a minimum of 5 years previous experience in restaurant operations in a Chef's position supervising staff.Certified Executive Chef (CEC) preferred.Must have excellent communication skills.Must have good computer skills, including a working knowledge of Microsoft Office products.Must have ability to learn and operate point-of-sale and inventory systems.Must have multi-venue operations experience.Must have thorough knowledge of all aspects of food preparation, food safety and sanitation.Must have a basic knowledge of spirits and wines.Must complete ServSafe and Responsible Alcohol Service certification or have proof of current certification.Must be able to obtain a valid gaming license.Must be able to pass a mandatory drug test.Must provide evidence of employment eligibility in the U.S.Must be able to communicate proficiently in English.Physical DemandsMust be physically able to perform all job requirements.Must be able to lift 25 pounds and occasionally more with assistance.Required to work around moving machinery.Work EnvironmentMust be able to work in a non-smoke free environment.Must be able to work in a noisy environment.Must be able to work all shifts, weekends, holidays, and special events.
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