Executive Chef

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Executive Chef Full Time Fort Hall, ID, US 2 days ago Requisition ID: 1427 Salary Range: $81,765.00 To $118,560.00 Annually X X JOB DESCRIPTION POSITION TITLE Executive Chef DEPARTMENT F&B Admin REPORTS TO Food & Beverage Director LICENSING LEVEL SALARY GRADE E06 FLSA STATUS Exempt POSITION SUMMARY Oversees and coordinates the daily activities of Food & Beverage services. Supervises staff and operations to ensure a positive customer service experience. Ensures the successful completion of department functions in accordance with the strategic goals, objectives, and mission of the Shoshone-Bannock Casino Hotel, with established policies and procedures, and with all applicable tribal, state, and federal gaming regulations. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. ESSENTIAL DUTIES & RESPONSIBILITIES Works with management to implement a strategic plan to deliver services; communicates goals, objectives, policies, and procedures in accordance with the strategic plan. Increases staff effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining kitchen staff; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing a climate for offering information and opinions; integrating functional objectives; and providing and participating in educational opportunities. Hosts regular staff meetings to ensure communication among personnel regarding food service-related activities. Helps to ensure kitchen staffing is maintained within budgetary requirements. Achieves the financial objectives of the department by assisting with exercising control and implementation over the kitchen’s budgetary processes. Conducts evaluations of kitchen services and works with staff to take appropriate steps to improve performance and/or customer service levels. Ensures the efficiency of kitchen operations and maximum level of service is achieved through a culture of teamwork and consistency. Contributes to the organization's effectiveness by offering information and opinion as a member of the management team. Complies with all property and department policies and procedures. Ensures compliance with health and safety regulations. Creates menus for restaurants, room service, banquets, catering, conventions, concessions, and other Food & Beverage venues. Ensures cleanliness of kitchen. Monitors preparation, quality, accuracy, and presentation of completed dishes. Coordinates food product purchases with vendors; ensures quality and freshness of products. Oversees repairs and purchases of kitchen equipment and supplies. Develops and tests recipes and techniques. Stays abreast of new technologies and principles by conducting research, attending seminars, educational workshops, classes, and conferences; reviewing professional publications; establishing networks; participating in professional societies; conferring with representatives of contracting agencies and related organizations. Represents the organization to external agencies, consultants, and other organizations and individuals, in a professional manner to maintain a strong organizational and community reputation. Maintains strict confidentiality of all information processed through the department including records, reports, documents, conversations, etc. Contributes to a team effort and accomplishes related results as required. Performs other duties as assigned. KNOWLEDGE, SKILLS, AND ABILITIES Knowledge of: Goals, objectives, functions, policies, and procedures of Shoshone-Bannock Casino Hotel. Applicable federal, state, tribal, and gaming laws, regulations, requirements, and principles. Department organization, functions, objectives, policies and procedures. Budget preparation and administration. Restaurant operations and food preparation principles. Food safety and sanitation regulations. Inventory management. Skill in: Developing recipes and planning menus. Operating various word-processing, spreadsheets, and database software programs in a Windows environment. Preparing, reviewing, and analyzing operational and financial reports. Supervising, training, and evaluating assigned staff. Making effective decisions in emergency situations. Ability to: Communicate efficiently and effectively both verbally and in writing, individually and in meetings; present effectively in group settings. Maintain confidentiality. Establish and maintain good working relationships with individuals of varying social and cultural backgrounds. Work independently and meet strict timelines. Create and present effective speeches and presentations. Analyze situations and adopt appropriate courses of action. Establish and maintain professional relationships with the public and co-workers. Make solid decisions and exercise independent judgment. Demonstrate leadership and professionalism at all times. Demonstrate sensitivity to the needs of guests. Remain calm in emergency or crisis situations. Handle multiple tasks and meet deadlines. Work independently with minimal supervision. Adapt to varying situations. MINIMUM QUALIFICATIONS High School Diploma or GED. Seven (7) years of progressive culinary experience. Four (4) years of management experience in a restaurant or culinary environment. A combination of relevant education and related work experience may be considered. Valid driver’s license is required when driving vehicles for work-related purposes. Must be able to successfully pass a background screening / investigation according to the established requirements below. Tribal and Native American preference shall apply to all positions. CERTIFICATIONS, LICENSES, AND/OR REGISTRATIONS Must obtain and maintain Food Handler’s, ServSafe, and TIPS certifications. Must be able to submit supporting documentation of education and training to support qualifications. Must obtain and maintain a valid driver's license and qualify for insurance coverage under the company's fleet management policy, when applicable. Personal reference check and employment verification. Federal, State, and/or tribal criminal history backgrounds will be conducted PHYSICAL DEMANDS While performing the duties of this job, the employee regularly is required to stand; walk; use hands to manipulate, touch, or grasp; reach with hands or arms; talk or hear; and taste or smell. The employee occasionally is required to sit; use a computer and cellphone/telephone; stoop, kneel, crouch, or crawl; and lift up to 75 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee occasionally is exposed to dust, fumes, airborne particles, allergens, and/or second‑hand smoke; hazardous/moving equipment; and hostile, offensive, and / or violent individuals. WORK ENVIRONMENT Work is generally performed in a casino restaurant/kitchen setting with a moderate and occasionally high noise level. Evening and/or weekend work may be required. Tight time constraints and multiple demands are common. Travel may be required for training, meetings, conferences, presentations, and other events. #J-18808-Ljbffr