Executive Chef

Position Summary:

Perform responsibilities in accordance with all Company standards, policies, and procedures. Oversee all aspects of Corporate Dining Room. Responsible for preparing meals in a corporate dining environment, in a timely manner. Creating fresh menus daily utilizing the highest quality ingredients. Directly responsible for overseeing the culinary operations of kitchen and staff. Responsible for supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards, scheduling, sanitation and cleanliness. Responsible for providing operational support and assistance for special operations and initiatives, including but not limited to special events, VIP guest, and task force projects.

Essential Functions:

1. 1. Responsible for practicing, supporting, and promoting Station Casinos’ “We Win Hearts” Company-wide culture.
2. 2. Training of management and non-management personnel, as well as evaluations and scheduling.
3. 3. Display knowledge of all emergency procedures.
4. 4. May be required to assist with related duties at other affiliate properties at management’s discretion.
5. 5. Implement effective controls of Food and Beverage products, labor controls, and all other expense accounts of the department.
6. 6. Assist in the identifying and hiring of department Team Members in accordance with all Company guidelines and strategies.
7. 7. Responsible for coaching and disciplining Team Members who are not meeting Station Casinos Standards to ensure disciplinary actions are in accordance with the policies and procedures of the Company.
8. 8. Source highest quality products available, researching vendors and products globally
9. 9. Standardize recipes, allowing recreation of successful menus, and dishes
10. 10. Direct and manage chefs in daily menu preparation, ordering, and product procurement.
11. 11. Direct and manage hourly Team Members in daily operations of sanitation and food preparation.
12. 12. Communicate daily with Corp F&B team regarding kitchen operations, feedback, development on request from guests
13. 13. Ensure Confidentiality is upheld

Minimum Qualifications:

1. 1. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
2. 2. Comfortable speaking with Guests, in open kitchen, take orders from Guests, serving food in dining room environment, recommend options to Guests.
3. 3. Able to give and receive feedback and effectively use that feedback to develop future menus.
4. 4. Plan and execute daily menus.
5. 5. Familiar and comfortable executing a wide array of cuisines.
6. 6. Comfortable preparing foods for Guests with different dietary restrictions and requests such as but not limited to keto, low glycemic index foods, low fat.
7. 7. Have an understanding of current trends in the Culinary World, in reference to both products, and restaurants.
8. 8. Oversee the kitchen operations to ensure requisitioning, production, fabrication, and quality is in strict adherence to Station Casinos’ specifications, standards and guidelines.
9. 9. Responsible for maintaining cleanliness and sanitation standards in accordance with department polices and Southern Nevada Health District.
10. 10. Certificate/License: Southern Nevada Health Card/ ServSafe Certifed
11. 11. Manage time effectively and meet daily deadlines and service times for meal periods.
12. 12. Must be able to handle a flexible schedule.
13. 13. Must demonstrate sound judgment in his or her decision-making ability, even when dealing with difficult situations.
14. 14. Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards.
15. 15. Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation.
16. 16. Possess and demonstrate strong leadership skills.
17. 17. Must possess the ability to work hands on in any kitchen environment pertaining to fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production.

Physical Requirements:

1. 1. Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
2. 2. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of 6 feet with or without assistance.
3. 3. Must be capable of lifting 50-lbs, push 150 to 250 lbs on a pushcart, in/out of walk-ins of –10 degrees to 140 degrees with or without assistance.
4. 4. Requires normal sense of smell, taste, and touch.
5. 5. Requires manual dexterity to use job related equipment.