Executive Chef

POSITION SUMMARYThe Executive Chef is responsible for leading, aligning and driving the culinary initiatives with the goal to positively impact restaurant sales, profits and guest satisfaction through product innovation and guest service experience and support the casino core values of Fun, Friendly and Community. He/She will lead the department in providing Hometown Hospitality and delivering Fun. The Executive Chef will develop and monitor food and labor budgets for the department, as well as ensure and maintain highest professional food quality and sanitation standards.GENERAL ACCOUNTABILITIESThe following statements are intended as general illustrations of the work in this class and are not all- inclusive:1.Hires, motivates, trains, coaches, mentors, and directs departmental managers that possess the aptitude to provide hospitality as well as deliver fun in order to ensure that team members receive sufficient leadership, guidance and resources to accomplish established objectives.2.Review activities in the culinary department in order to gauge and improve staffing levels, working conditions and other matters which influence quality guest service and profitability.3.Ensure Team Members deliver Hometown Hospitality and deliver Fun, as well as live the core values of Fun, Friendly and Community.4.Review financial transactions, sales and activity reports, and other performance data to ensure an efficient operation. Financial management includes, but is not limited to, P&L analysis, budgets as well as payroll management.5.Establish department standards, guidelines and objectives and maintains other administrative processes such as budget and staffing to ensure proper planning and efficient operation of assigned areas.6.Will be responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests' needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.7.Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.8.Ensures operation is Safe Food Handling and OSHA practiced.9.Communicate effectively, both verbally and in writing, to provide clear direction in assigning and instructing the F&B team in the details of their work.10.Review guest complaints/concerns and take appropriate action.11.Plan and conduct staff meetings. Attend other related meetings to obtain and disseminate pertinent information.12.Conduct him/her in a gracious, kind and warm manner that creates a sense of fondness, as well as professional, courteous and responsive manner, which reflects positively on the company and its core values of Fun, Family and Community.13.Participate on property Safety Committee.14.Performs other duties as may be assigned by department and/or company management.WORKING CONDITIONSMust have ability to:• Accurately calculate figures and amounts and perform mathematical functions applicable to business needs.• Define problems, collect data, establish facts and draw valid conclusions.• Interpret a variety of technical and mathematical formulas.• Interpret and follow through on a variety of instructions furnished in written, oral, diagram or schedule form.• Effectively communicate with all levels of team members as well as outside contacts.• Resolve problems and conflicts in a diplomatic and tactful manner.• Demonstrate leadership and fairness in dealing with guests and team members; and, possess the ability to instill a sense of pride and personal responsibility in staff.• Be flexible to work all shifts including holidays, nights, weekend hours and overtime as business needs dictate.• Be physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 25 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spacesJOB QUALIFICATIONSMust be a minimum of 18 years of age. Expert knowledge of safe food preparation techniques and methods. Extensive knowledge of menu development, cost and wage control. Thorough knowledge of kitchen equipment, food products, standard recipes, and proper preparation. A minimum 2 years in an Executive Chef of culinary leadership role, with progressive supervisory/managerial experience is required. Excellent communication skills both written and oral. Ability to read, analyze, interpret and comprehend technical procedures, government regulations, business periodicals, instructions, and correspondence/memos; write reports, business correspondence and procedure manuals; effectively present information and respond to questions from groups of managers or staff, guests and the general public. Working knowledge of Excel and Word required. Attention to detail and accuracy. Maintain confidential information.COMPLIANCE RESPONSIBILITIESIn addition to the other duties described herein, each and every team member has the following responsibilities related to compliance with laws and regulations:• Attend required training sessions offered by the casino.• Obtain required license(s).• Perform the duties described in compliance with local laws and regulations.• Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the team member's department.• Have knowledge of the Property's programs to address problem gambling.• Consult with the appropriate individuals and maintain an effective system of written policies, procedures, and internal controls to ensure compliance with the state regulations and Systems of Internal Controls.• Take the appropriate steps to investigate exceptions, fraud, and potential violations and report such instances to the appropriate levels of management.