Executive Chef
Purpose of Position:
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.
Job Responsibilities and Duties:
oManage, lead, and monitor the daily production of Food and Beverage Operations.
oConsistently enforce and uphold all Casino and department Policies and Procedures and ensure quality standards and processes are met.
oOversee the property kitchens and Stewarding department.
Responsible for menu creation and planning for catering and special events.
oResponsible for the planning and development of new recipes as well as the consistent presentation of menu items.
oEstablish guidelines and procedures for ServSafe, safety and sanitation.
oResponsible for training and development of Food and Beverage skills to kitchen personnel and succession planning.
oResponsible for the scheduling, staffing, evaluating, discipline of kitchen Team Members.
oMeet with guests to resolve guest concerns.
oPrepare and present operational reports and prepared materials to Senior Management and Board of Directors.
oManage 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.
oAssist in the progression of Team Member career development plans through mentoring and coaching.
Additional
Responsibilities:
oPerform other duties as assigned.
Education/
Experience:
oDiploma or Associates of Arts degree in Culinary Arts from an accredited institution and at least seven (7) years of experience in Sous Chef role or above is required.
oWorking knowledge of extensive cooking techniques and food styles, including baking, garde manger, fine dining, off and on-site catering and mass production cooking techniques.
ServSafe certification is required.
oExcellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, computer literacy and problem-solving skills are required.
oDemonstrated understanding of cost control methods and ability to analyze profit and loss statements required.
Recommended Skills Analytical Coaching And Mentoring Communication Computer Literacy Decision Making Food Products Estimated Salary: $20 to $28 per hour based on qualifications.
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.
Job Responsibilities and Duties:
oManage, lead, and monitor the daily production of Food and Beverage Operations.
oConsistently enforce and uphold all Casino and department Policies and Procedures and ensure quality standards and processes are met.
oOversee the property kitchens and Stewarding department.
Responsible for menu creation and planning for catering and special events.
oResponsible for the planning and development of new recipes as well as the consistent presentation of menu items.
oEstablish guidelines and procedures for ServSafe, safety and sanitation.
oResponsible for training and development of Food and Beverage skills to kitchen personnel and succession planning.
oResponsible for the scheduling, staffing, evaluating, discipline of kitchen Team Members.
oMeet with guests to resolve guest concerns.
oPrepare and present operational reports and prepared materials to Senior Management and Board of Directors.
oManage 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.
oAssist in the progression of Team Member career development plans through mentoring and coaching.
Additional
Responsibilities:
oPerform other duties as assigned.
Education/
Experience:
oDiploma or Associates of Arts degree in Culinary Arts from an accredited institution and at least seven (7) years of experience in Sous Chef role or above is required.
oWorking knowledge of extensive cooking techniques and food styles, including baking, garde manger, fine dining, off and on-site catering and mass production cooking techniques.
ServSafe certification is required.
oExcellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, computer literacy and problem-solving skills are required.
oDemonstrated understanding of cost control methods and ability to analyze profit and loss statements required.
Recommended Skills Analytical Coaching And Mentoring Communication Computer Literacy Decision Making Food Products Estimated Salary: $20 to $28 per hour based on qualifications.
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