It is the responsibility of the Executive Chef to provide strategic direction and daily oversight for all back-of-house (BOH) culinary operations and staff. All duties are to be performed in accordance with departmental and property policies, practices and procedures. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
• Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills.
• Excellent interpersonal and communication skills (verbal and written), fluent English and articulate.
• Ability to work efficiently, independently and cohesively, consistently producing quality results.
• Computer literate in Microsoft Windows applications required; Aloha POS system experience preferred.
• Minimum age requirement is 21.

EDUCATION and/or EXPERIENCE:
Bachelors in Culinary Arts preferred.
Minimum five years of experience in a high-volume kitchen operation, preferably in a Hotel/Casino environment.
One-year prior inventory/cost control experience.

MATHEMATICAL SKILLS:

Basic math skills.

LANGUAGE SKILLS:

Must be able to speak and understand English.

WHAT WE OFFER YOU:

• Multiple benefit plans to suit your needs
• Paid Time Off
• 401K
• Opportunities for advancement
• Positive and respectful work environment where diversity is valued
• Generous employee discounts on dining, retail, amusements, and hotels
• Community volunteer opportunities
  Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Oversee the operation of all kitchens to ensure compliance with departmental goals, standards, and procedures as well as all applicable company, health, safety, and regulatory standards and requirements.
• Responsible for the oversight of F&B Back of House staff.
• Manage staffing levels consistent with departmental and business needs.
• Review and analyze financial reports and apply findings in a practical manner to improve the overall operations.
• Assist the VP or Director of Food & Beverage in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages.
• Ensures customer service standards are followed by all employees and addresses issues as they arise. Responsible for the overall achievement of department customer service goals.
• Responsible for maintaining cost control methods and procedures by monitoring consistent pars and inventory.
• Constantly walking, standing, eye/hand coordination, handling, wrist motion, hearing, speaking, seeing and reading.
• Occasionally lifting and carrying up to a maximum of 55lbs alone for distances up to a maximum of 500 ft.
• Other duties as assigned by management.
• Positive relations with all departments.
• Ensure knowledge of profit and loss statements.
• Able to create menus with limited budgets and flexibility.
• Performs other duties as assigned.

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
• Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills.
• Excellent interpersonal and communication skills (verbal and written), fluent English and articulate.
• Ability to work efficiently, independently and cohesively, consistently producing quality results.
• Computer literate in Microsoft Windows applications required; Aloha POS system experience preferred.
• Minimum age requirement is 21