REPORTS TO: Director of Food and Beverage SCOPE OF POSITION: The Executive Chef is responsible for the execution of all areas of food production; sanitation, presentation, cost control, training of staff and organization of the different food operations and venues in order to attract and retain gaming guests while contributing to the operating success of the food and beverage department. DUTIES AND RESPONSIBILITIES: The following are examples only and are not intended to be all inclusive or restrictive; other duties may be assigned as necessary. Performs all functions in accordance with applicable Tribal, Federal and other laws and gaming regulations and Kickapoo Lucky Eagle policies and procedures. Ensures the highest possible standards of guest service are provided and listens and responds to guest and employee concerns and questions Responsible for the overall management of the food service operation; fully responsible for menu development, scheduling, food and labor costs and sanitation. Responsible for the normal flow of operation on every work shift. Ensures staffing coverage for all food service areas on each shift. Coordinates and controls total function of the food service area pertaining to food production and quality assurance. Oversees product consistency and makes necessary modifications according to business needs; monitors waste and over-production of food product; utilizes leftovers; ensures proper rotation and quality control. Responsible for supervising activities of cooks and Sous Chefs coordinating and actively participating in event operations and monitoring food and labor costs. Plans menus, catering packages and daily specials and maintains financial responsibility for the menu mix. Oversees inventory of food products and coordinates product ordering and receiving within the organizational specifications. Oversees training of new team members to help them achieve higher status; organizes and presides over daily and/or weekly meetings with food production staff.
Maintains a current knowledge of menu items, products, current styles and trends in the food service area. Responsible for various clerical duties regarding staff and food service operations, i.e. timekeeping records, time accrual records, etc. Understands the goals and vision of the organization and demonstrates commitment to those goals in terms of individual and team performance. Ensures the highest possible standards of guest service are provided and listens and responds to guest and employee concerns and questions. Ensures that all food products prepared meet or exceed the established specifications and standards. Ensures the proper level of service is provided based on forecasted need. Works closely with other F&B management to ensure proper staff & management coverage is present at all times through effective, methodical scheduling and planning. Through effective culinary management, utilizes prep and productions lists for culinary personnel to follow ensures sufficient par levels are prepared food products are made daily. Utilizes coaching, teaching and training to lead culinary and back of the house personnel in the proper performance of their duties, leading by positive example at all times. Documents these actions as necessary. Ensures that appropriate levels of labor are used to perform the required level of production. Responsible for complete set up, stocking, quality and service execution of assigned food outlets kitchens. Completes required daily/weekly/monthly financial reports. Maintains a sanitary, neat, clean, sanitary, safe and comfortable environment for employees and guests. Reviews menu items and revising recipes and recommending menu offering changes as needed changes when necessary. Ensures that kitchen equipment is operated safely and with reasonable care. Creates a preventative maintenance program regarding the culinary equipment utilizing manufacture recommendations and schedules. Creates recipe cards for all menu items and trains cooks using recipe cards.
Plans, implements and prepares food items for special events, banquets and meetings. Creates menus for Buffet and EDR including daily/nightly buffet menus that are attractive to guests. Ensures food items are appealing, tasty and served fresh. Assists Director of Food and Beverage with annual budget process and makes recommendations with regards to staffing, menu items, training, and kitchen equipment. Ensures all kitchen staff adheres to safety and sanitary policies, procedures, regulations, codes and standards according to health department and risk management. Attends and successfully completes all training as assigned. Performs other duties as assigned by the Director of Food and Beverage. REQUIRED QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Must be at least 21 years of age and have reliable transportation to/from work. Ability to be present and work assigned schedule including, nights, weekends, holidays and extended hours when required. Must be able to lift, push and/or pull up to 30 lbs. Ability to define problems, collect data, establish facts and draw conclusions. Ability to understand complex instructions and material. Working knowledge of office equipment, Micros P.O.S systems and computers including various software programs with strong skills in Microsoft Office. Industry related start-up operational experience is preferred. Must have progressive culinary leadership experience. Must have extensive experience and knowledge of food service equipment and knife skills. Most recent or current position would have held the title of Executive Chef in the restaurant/hospitality, hotel or casino industry with multiple a la carte operations. Must be able to perform under pressure, concentrate for a prolonged periods and able to work long hours under stressful conditions or for extended periods using a computer.
SUPERVISORY RESPONSIBILITIES: Supervises day-to-day activities of all culinary and back of the house staff; provides training, planning, assigning and directing work; interviews and hires; appraises performance, rewards, and disciples employees; corrects and approves time cards, schedules time off, and posts shift bids; and addresses complaints and resolves problems. ESSENTIAL COMPETENCIES Critical thinking- Evaluates arguments or propositions; makes judgments that can guide the development of beliefs and taking action. Discovers a rule or principle underlying the relationship between two or more objects and applies it to solving a problem. Results oriented- Organizes and carry out courses of action to manage likely situations. Makes things happen and achieves practical results. Makes sacrifices and works well for big returns. Problem solving- Recognizes problems and devises and implements plan of action. Evaluates progress and revises plan as needed. Setting goals and measuring performance- Understands work requirements and improves levels of competence. Sets goals and considers strategies to select those that balance progress toward goals against unwanted costs. As the task evolves monitors and measures the accumulating effects of the situation. Uses performance measures to improve work processes. Managing Human Resources- Assesses knowledge and skills and distributes work accordingly, evaluates performance, and provides comments and feedback. Assesses needs and obtains training resources for workplace learning activities. Career counseling- Helps subordinates achieve realistic personal job goals. It includes the planning of activities to help place subordinates in appropriate jobs. Exercises leadership- Communicates thoughts, feelings, and ideas to justify a position. Encourages, persuades, and convinces others to maintain high standards. Uses an appropriate leadership style for different situations. Responsibly challenges the status quo. Establishes credibility through competence and integrity. Creates and maintains motivation- Includes activities that may help a supervisor and subordinate work together and activities which may lead to an environment conducive to efficient work. EDUCATION AND EXPERIENCE: Culinary degree is preferred with at least 5 year operation experience in free standing or casino restaurant culinary operations, with at least eight (8) years of culinary related management experience is required. A proven experience in driving profitability through the knowledge and
prior practice of menu engineering, effectively managing cost controls and payroll management is essential. Multi-unit/venue experiences a plus. MATHEMATICAL SKILLS: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. LANGUAGE SKILLS: Excellent English oral and written communication skills. Spanish or other language skills a plus. We offer medical, dental, vision care and life insurance. Salary is based on experience and qualifications. Qualified applicants must be 21 years of age, pass an extensive background investigation that includes, criminal, financial, educational, employment and character reference checks. Send completed application and resume to talentmanager@klecasino.com