Executive Chef at undefined

Full-time opportunities available!  Full-time positions offer generous benefit package including Health Plan (Medical, Dental, and Vision), PTO, Holiday Pay, 401(k) Retirement Savings Plan, Weekly Pay and much more!

Non-Safety Sensitive

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Job Summary

Provide optimal guest satisfaction, maximize revenue and minimize costs by effectively managing and overseeing all aspects of kitchen operations in Buffet, Café, Prime Cut and Catering plus all operations of Food Arcade, Bingo Concessions, room service, and the employee dining room. 

Essential Job Duties 

1. Display willingness to meet time demands of responsibilities. Available during peak business periods as needed to encourage operational success. 
2. Establish and maintain food quality standards that encourage customer satisfaction in all food operations. Communicate any/all related problems to the F&B Director. 
3. Comply with F&B Department Alcoholic Beverages Control Policies and Procedures. 
4. Encourage desired quality of food with written recipes and preparation procedures. 
5. Professionally and effectively resolve customer complaints. 
6. Document and report to F&B Director all incidents-of interest involving F&B employees and customers related to safety, security, service, products and performance. Maintain relevant written shift summaries. 
7. Assist in preparation of annual budgets. Contribute to meeting/exceeding budget benchmarks. Explain variations: actual revenue and costs to budget; month-to-month. 
8. Present ideas to: reduce costs; improve sales/customer satisfaction and employee performance. Evaluate plans as directed. Implement only those changes and additions to established policies and procedures that are approved by the F&B Director. 
9. Perform human resource management tasks as directed related to: interviewing; hiring and promotion; creating and maintaining effective training programs; planning, assigning and directing work efficiently and effectively; motivating desirable work performance; appraising performance; rewarding and disciplining; addressing complaints and resolving problems. 
10. Maintain knowledge and skills needed to perform job duties of all subordinate positions. 
11. Purchase, receive and control inventories as directed by the F&B Director. 
12. Comply with sales transaction processing and reporting procedures for cash, checks, credit cards, comps, discounts, coupons, gift certificates and room charges. Process gaming point redemption purchases on the POS System utilizing a guest's Club Meskwaki Card in accordance with established procedures. Adhere to Food & Beverage Variance Policy. 
13. Comply with Company and Food & Beverage Department complimentaries policies and procedures. Issue non-gaming comps to guests as needed to minimize/eliminate guest dissatisfaction and build customer loyalty. Maintain sensitivity to comp budget. 
14. Provide timely and accurate information and reports as directed by the F&B Director, the Company, the Meskwaki Gaming Commission, and the National Indian Gaming Commission. 
15. Maintain a clean and safe working environment. Ensures compliance to all food safety and OSHA requirements as prescribed by federal, state, and Meskwaki officials. Resolve any related problems in operations when identified and report to F&B Director. 
16. Communicates and networks effectively with staff, other departments, and outside representatives in order to maintain a productive and effective department operation. Utilize Memo Book to communicate all information to kitchen employees. 
17. Safeguard and account for the assets of the owners. 
18. Comply with policies and procedures required by the department, the company, the Meskwaki Gaming Commission, and the National Indian Gaming Commission. 
19. Monitor the casino environment and follow established safety procedures to provide for the safety of guests and co-workers. 
20. Work respectfully and effectively as part of the company team to ensure guest satisfaction, asset protection, and co-worker respect. 
21. Display the highest standard of ethics in performance of all duties. 

Supplemental Job Duties 

1. Report to work on time and as required in professional attire, display a high level of personal cleanliness and follow personal appearance standards. 
2. Maintain staffing levels that support desired customer service and reflect optimal allocation of human resources. 
3. Establish written department policies, rules and procedures books to: support training for each position; provide a department employee handbook for employees to reference at any time; encourage desirable employee performance and customer service. Make changes and additions as needed to keep books current. Inform employees of all changes/additions. 
4. Conduct departmental or shift meetings to resolve operational problems, review policies, provide marketing/promotions information and communicate significant changes to operations or Casino. 
5. Attend all required meetings and training sessions. 
6. Maintain confidentiality. 
7. Perform other job related duties as assigned. 

Supervisory Responsibilities

This position will have the authority to make decisions necessary for carrying out the above listed job duties: hire, transfer, provide training opportunities, recommend merit increases, evaluate performance, create and adjust performance standards, create and/or delegate staff scheduling and invoke disciplinary action. This position may have other supervisory authority assigned as necessary through management. This position directly supervises the Executive Sous Chef. This position has the authority, through proper channels, to procure any supplies and or equipment needed for the operation of the department. 

Physical Requirements/Working Conditions

May be exposed to loud and continual noise levels and a smoke filled environment. Lifting and carrying up to 60 pounds will be required. Must be able to stand/walk for prolonged periods of time. Requires occasional bending, squatting, reaching above shoulder level, balancing, and pushing or pulling equipment. Must wear tread safety shoes. This position is prohibited from wearing jewelry (rings, earrings, watches, and etc.). In-town and out-of-town travel will be required. 

Minimum Job Qualifications

Knowledge/Education/Work Experiences: Must be at least 21 years of age. Requires a high school diploma or GED. Requires Certification through a professional culinary institute with two (2) years banquet production experience and three (3) additional years of lead cook (sous chef) experience in large-scale operations, or an equivalent combination of education and experience. Must have five (5) years of supervisory experience as an Executive Chef in a large-scale food service operation. Bachelor’s degree in hospitality or culinary arts or in another relevant field of study preferred. Requires knowledge of yields and ability to prepare in large quantities for banquets and buffet. Requires knowledge of food cost and menu creation. Must be ServSafe certified. Must be able to obtain a gaming license in accordance to the regulations established by the Sac & Fox Gaming Commission. 

Skills/Abilities: Must be able to perform work independently without supervision. Must be able to read, interpret and write business reports. Must be able to accurately calculate food and labor costs. Must have ability to minimize waste in the kitchen. Must be experienced with purchasing products for large-scale food service operations. Must be able to read, write, understand, interpret and implement policies and procedures. Must be able to handle busy and stressful situations. Must possess poise and tact. Must be flexible with working hours and days off. Must have good organizational and communication skills. Must be able to compute and analyze all costs related to operations. Must be proficient in Microsoft EXCEL. Must be able to meet all internal supervisory or higher, training and education requirements. 

Preference: Members of the Meskwaki Nation and other Native American Tribes who are qualified applicants are encouraged to apply and will be given preference in accordance to established procedures. 

Restrictions 

This position is PROHIBITED from playing all casino games while on duty, except as authorized for employee tournaments. Otherwise, this position may play any casino game while off duty. Employees and members of the household are prohibited from entering company contests and giveaways established for our guests.