Job Description
(1) Full-Time Closing: OPEN UNTIL FILLED w/Weekly Reviews Summary: Executive Chef will manage all aspects of the back of house operations, including supervision of the back end of house activities associated with food needs for all food service areas. Executive Chef will ensure a superior dining experience and build a brand of exceptional food quality, competitive prices, and great guest service. Essential Functions: Responsible for personnel functions, such as: interviewing, hiring, orientation, training, development, supervision, delegations, evaluations and disciplinary actions; will perform these functions in a timely manner. Compiles and enters information into the computer systems and HRIS database. Schedules and coordinates the work of sous chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approves the requisition of products and other necessary food supplies. Ensures high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. In conjunction with F&B management team, assist in maintaining a high level of service principles. Provides training and professional development opportunities for all kitchen staff. Support safe work habits and a safe working environment at all times. Provides a high standard of professionalism and guest service. Must maintain confidentiality. Performs other duties or special projects as assigned. Knowledge, Skills, and Abilities (Minimum Qualifications): Must be 18 at least 18 years or older. High School Diploma, GED or equivalent. Bachelor's degree or graduate of an accredited culinary program; AND Minimum three (3) years management experience in a highvolume restaurant. OR Minimum of eight (8) years of hotel and/or casino experience across multiple departments and concepts, demonstrating the ability to fulfill the requirements of the position, including a minimum of five (5) years in management experience. Ability to write reports, business correspondence, and procedure manuals. Strong ability and experience in developing menus. Must be computer literate with proficiency in windowsbased programs and knowledge to operate general office equipment, software and databases. Ability to understand, speak, communicate and read the English language. Ability to maintain confidentiality. Must successfully pass TIPS training upon hire and annually thereafter. Must be able to obtain and maintain ServSafe Certification and a valid Washington State Food Handler’s Card. Must successfully complete Title 31, Banking Secrecy Act training upon hire and annually. Ability to comply with all applicable laws, policies, procedures, and regulations. Ability to analyze data from multiple information ports by comparing and contrasting data to draw a conclusion or to identify trends. Ability to communicate professionally in written, verbal, and nonverbal format while portraying a friendly tone, word choice, and body language. Ability to work various shifts including evenings, holidays, weekends, and overtime. Must be able to obtain and maintain a valid nongaming permit or Tribal Gaming Badge (whichever is applicable). Must have a valid Washington State Driver’s license. Physical Demands / Work Environment: Manual and finger dexterity as required to perform daily job dutie