Executive Chef

Five to seven years of experience as a pastry chef, chef d’ cuisine, or sous chef 

Four‑year degree in a related field or equivalent work experience (Preferred)

Valid gaming license before starting, ServSafe Certification, and applicable health certifications

Ability to analyze and interpret departmental needs and results

Ability to solve complex problems and multi-task

Ability to perform duties under frequent time pressures in an interruptive office

Knowledge of Alcohol Beverage Control regulations, Health Department requirements, and applicable OSHA standards

Ability to work an irregular schedule due to a broad variety of tasks and deadlines

Ability to work in office and kitchen environments including exposure to smoke, bright lights, and noise.

Development and management of the kitchen budget

Training kitchen personnel in safe operating procedures for all equipment, utensils, and machinery

Establishing maintenance schedules based on manufacturer instructions

Providing safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, bloodborne pathogens, and personal protective equipment

Reviewing staffing levels to maintain budgeted employment (direct & contracted) and delegating authority and responsibilities

Interviewing, hiring, developing, and evaluating staff

Training kitchen personnel to prepare all food while retaining maximum nutrients and meeting dietary requests including low‑fat, low‑sodium, vegetarian, and low‑calorie meals

Controlling food costs and establishing purchasing specifications, storeroom requisition systems, product storage, portion control, and waste control

Managing programs and processes to control and reduce lost‑time injuries

Ensuring the safety and security of employees

Providing oral and written reports to the Director of Food and Beverage

Achieving performance goals and performing other duties as assigned

Maintaining interpersonal working relationships among all personnel

Demonstrating strong oral and written communication skills

Assuming overall responsibility for property restaurant(s) performance

Managing established budgets and performance goals while effectively managing staff and completing assigned duties, paperwork, and reports accurately and in a timely manner.