Executive Chef

Executive Chef

The Executive Chef oversees all aspects of kitchen operations and leads the culinary team in the successful execution of daily food service. This role is responsible for driving continuous improvement in guest and employee satisfaction while maximizing the financial performance of all food and beverage outlets.

Essential duties and responsibilities include:

1. Ensuring compliance and high standards of all sanitation, cleanliness and food and beverage standards and procedures.
2. Training, mentoring and managing kitchen personnel and supervising/coordinating all related culinary activities.
3. Scheduling and coordinating the work of Sous Chef, Cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
4. Providing training and professional development opportunities for all kitchen staff.
5. Estimating food consumption and requisition of purchased food. Estimating daily production needs on a weekly basis and communicating production needs to kitchen personnel daily.
6. Establishing controls to minimize food and supply waste and theft.
7. Selecting and developing recipes.
8. Standardizing production recipes to ensure consistent quality.
9. Establishing presentation technique and quality standards.
10. Planning and pricing menus.
11. Ensuring proper equipment operation/maintenance and ensuring proper safety, health and sanitation in kitchen.
12. Regularly attending bi-weekly management meetings.
13. May cook selected items or for select occasions.
14. Assisting marketing with banquets, parties and special events.
15. Understanding and communicating to staff the operating and maintenance procedures of all departmental equipment.
16. Must be able to work days, nights, weekends, and holidays.
17. Maintaining and understanding compliance with federal, state local regulations.
18. Enforcing all policies and procedures.
19. Performing all job functions in a safe and responsible manner.

Supervisory responsibilities include:

Direct oversight of all Kitchen personnel. Responsibilities include interviewing, hiring, planning, and directing work, training, appraising performance, rewarding and disciplining team members, and addressing complaints and resolving problems. Must be able to communicate well in all conditions and respond positively to guest or team member issues, ensuring all guests receive the best possible experience. Must carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skills, and/or abilities required. All Employees must be knowledgeable of all Company policies and procedures, including fire and safety regulations.

Education and/or experience:

• High School Diploma or Equivalent Required.
• Culinary Arts Degree preferred.
• Three or more years culinary supervisory experience.

Certificates, licenses, registrations:

• Must be able to obtain and maintain an Iowa Racing and Gaming Commission License.
• Must have a valid drivers license.

Skills:

• Must be able to effectively communicate in English in all manners. This position will require minimal public speaking.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Must have Microsoft Office experience.

Reasoning ability:

Planning Discriminating Colors

Remembering Details Working Rapidly

Using Arithmetic Working at Various Tempos

Reading Concentrating Amid Distractions

Directing Others Remembering Names & Faces

Making Decisions Examining & Observing Details

Other:

Physical demands:

Standing Sitting

Walking Bending/Stooping

Reaching Observing

Kneeling Stretching

Carrying Pushing

Pulling Turning

Hearing Balancing

Tasting Smelling

Lifting 50 lbs.

Other:

Work environment:

Inside Outside

Dry Wet

Noisy Odors

Heat Changing Temperatures

Hot Cold

High Places Dirty

Hazards Gloves

Other:

The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and/or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.