Executive Chef

Bristol Associates, Inc. - Executive Search This range is provided by Bristol Associates, Inc. - Executive Search. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range $95,000.00/yr - $114,000.00/yr Executive Chef Our executive search firm is assisting a growing casino resort in their search for an Executive Chef at their property. Overview: The Executive Chef will utilize business expertise to provide strategic direction and daily oversight for all back‑of‑house (BOH) culinary operations and staff. The position is responsible for all food preparation standards, developing menus, managing food presentation ensuring food is of highest quality and consistency at all times. They will work with interdepartmental personnel and department management to ensure the operational effectiveness of various outlets involving profitability, cost of operations, performance standards, and guest dining experiences. Responsibilities: Recommends changes and all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items Plans all daily and special events menus Recommends the quality and quantity of items to be purchased to permit rapid turnover with minimum waste and spoilage Ensure standards and policies are available for staff to create and maintain a safe workplace and environment Conducts periodic inspections of all assigned areas including line, preparation, pantry clean‑up and storage to and administers safety policies and procedures pertaining to the procedures Promote restaurant through dining room presence and table touches regularly Review preparation and production procedures to ensure proper holding/heating temperatures, rotation, flavor, texture and presentation of food for all outlets Monitor all departmental expenses (food cost, labor and other expenses) to ensure compliance with budget Prepares an annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls and labor management Mentor staff through ongoing on the job coaching and positive reinforcement Foster an environment of customer service in which all team members put the guest first in every situation Maintain a well‑informed staff by conducting quarterly department meetings, daily or weekly staff meeting, and/or newsletter postings in the department Meet with Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up Prepares and coordinates the periodic performance review as assigned personnel Establishes and conducts relevant training programs Work on line during service and assist whenever needed. Frequently review finished products for quality and presentation before the orders are sent to guest Oversee the design, creation, testing and execution of menu items and presentation Participates in the research, development, evaluation and implementation of new products, services, technology, and processes to ensure a competitive position Other duties as assigned Acts as a role model to other Team Members and always presents oneself as a credit to the organization Adheres to regulatory, departmental and company policies in an ethical manner Qualifications: Culinary Arts School degree or recognized formal certified training program from a national culinary association is preferred Eight years of restaurant leadership experience, including at least four years of managerial experience as an Executive Chef in a multi‑outlet hotel or restaurant with P&L responsibilities and a proven track record in quality, productivity, and presentation Ability to analyze financial information and arrive at the correct conclusions Familiar with the monitoring of food and labor costs, menu development and pricing Familiar with ordering and inventory procedures and health and sanitation guidelines Excellent interpersonal, customer service, communication, team building and problem solving abilities are required Professional appearance and must be a team player Must be able to work a flexible schedule which may include various shifts, weekends, and holidays A record of satisfactory performance and reliability in all prior and current employment American Culinary Federation status as Certified Executive Chef is preferred Physically mobile with reasonable accommodations and be able to respond to visual and aural cues Read, write, speak, and understand English Operate in mentally and physically stressful situations and be able to tolerate areas containing second hand smoke Able to work in extreme hot and cold temperatures Able to quickly perform mathematical computations About Bristol Associates, Inc. – Executive Search: Bristol Associates, Inc. is a boutique executive recruiting firm that specializes in highly focused, personalized searches in all verticals for the following industries: Casino Gaming, Facility and Concession, Food and Beverage, Healthcare, Hotel and Resort, Nonprofit, Restaurant, and Travel, Tourism, and Attraction. As a third‑generation, family‑owned business, we believe that people and connections have always been the core of our organization. We concentrate on building lasting, real relationships with clients, candidates, and within our own team. Our tenured recruiters have unrivaled experience, professional expertise, and comprehensive industry knowledge, and our ever‑expanding database and long‑standing, valuable contacts in our extensive network allow us to source and deliver the best talent in today’s market. That’s the recipe Bristol Associates has used to place executive talent with leading companies for over 55 years. Seniority level: Director Employment type: Full‑time Job function: Other Industries: Restaurants and Hospitality #J-18808-Ljbffr