Executive Chef

Job Title: Executive Chef

Our client is currently seeking two talented individuals to become Executive Chefs for our clients Forbes rated fine dining restaurants. An individual could be successful if they possess the following.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The Executive Chef is responsible for assisting the Property Executive Chef in the daily operations of the kitchen, and provides leadership and direction to kitchen personnel including all cooks and dishwashers. Ensures that all recipes, food preparations, and presentations meet specifications and quality. Always presents a friendly and professional image at the Hotel/Casino. The following and other duties may be assigned as necessary:

• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs.

• Maintains strict confidentiality in all departmental and company matters.

• Provides impeccable guest service to all guests

• Oversees all food storage preparation and production

• Ensures that the proper amounts of food have been prepared in accordance with the production sheets.

• Trains all line cook employees the skills required of their specific position, including but not limited to: the use and care of the equipment, the use of knives and other culinary tools.

• Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas.

• Supervises methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell and overall appearance.

• Verifies that kitchen staff follows all recipes and portion servings correctly.

• Ensures that kitchen, dish, and storage areas are clean and organized.

• Places food and supply orders as needed.

• Receives orders and verifies invoices and ensures quality and freshness of merchandise.

• Assists in the creation and planning of menus and daily specials; implements the necessary production changes to attract new business and ensure current guest satisfaction.

• Ensures optimum staffing levels by coordinating the schedules of the staff.

• Maintains a safe, orderly and sanitized kitchen.

• Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality.

• Achieves financial objectives by monitoring labor and food costs to budgetary requirements.

• Ensures food service outlets functions are executed according to gaming, health, sanitation regulations and established policies and procedures.

• Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible.

• Instrumental in organizing an efficient flow of production. Checks all daily events, delegates and follows up.

• Maintains menus and food quality up to standards.

• Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served.

• Directs activities to one or more workers assisting with preparing and serving meals.

• Completes required daily financial tools and reports.

• Follows established procedures and policies of the Client.

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• Associates Degree in Culinary Arts or related field preferred.

• Minimum of four years culinary cooking experience in a multiple food venue environment preferred.

• One year in a supervisory capacity.

• Experience in a full-service property with multiple food outlets, full service restaurants and knowledge of banquet/catering operations preferred

• Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety

• Must be able to handle several projects and tasks at the same time.

• Must be able to perform the physical job duties of all Food & Beverage team members.

• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.

SUPERVISORY RESPONSIBILITIES ​​​

This job has supervisory responsibilities.

• Manages work procedures and expedites workflow.

• Provides coaching and counseling to team members.

LANGUAGE SKILLS

Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in in English may also be required.

REASONING ABILITY

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

• Employee must be able to qualify for licenses and permits required by federal, state and local regulations.

• Must possess a valid driver’s license and have acceptable driving history as determined by The Client.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision.

The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have 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 spaces.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

Employee could be exposed to an environment containing unrestricted second-hand tobacco smoke. The employee will be subjected to varied light levels and excessive noise.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.