Executive Chef

We’re changing entertainment. Come join us. Responsibilities and Duties The following and other duties may be assigned as necessary: Achieve desired results through established methods, procedures and guidelines to maintain desired standards, and high quality service. Monitor results through inspection, evaluation and analysis. Makes changes if necessary to achieve end result. Maintains food costs and labor percentiles. Maintains consistent food quality for all F&B outlets. Responsible for the development and implementation of menus for all food outlets. Assists Director/VP with the implementation and updating of the Food and Beverage inventory Control System. Responsible for the oversight of F&B Back of House leadership staff. Develops, implements and manages operational goals and monitors achievements of performance and profit objectives. Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction. Responsible for assisting in the budget process for the department and provide recommendations; ensuring compliance to departmental budget initiatives; reporting budget concerns to manager. Responsible for staying current of knowledge and enforcement of all gaming laws and regulations which apply to the functions and duties of the Food & Beverage Department for which this position is responsible. Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Responsible for the overall achievement of department customer service goals. Responsible for maintaining cost control methods and procedures by monitoring consistent pars and inventory. Responsible for maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to Executive Management / GM. Maintains strict confidentiality in all departmental and company matters. Qualifications 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. Bachelor’s degree (B.A./B.S.) in culinary or related field; five years of related experience and/or training, or equivalent combination of education and experience. Supervisory or management experience in hotel and/or casino environment required. Must have excellent verbal and written communication skills. Must be proficient in Microsoft applications (Excel, Word, and Outlook). Must have extensive Food and Beverage knowledge. Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. Equal Opportunity Employer #J-18808-Ljbffr