Executive Chef at Little Creek Casino Resort

, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Oct, 26

Salary

0.0

Posted On

17 Jul, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Budget Management, Leadership, Strategic Planning, Operational Excellence, Guest Service, Menu Planning, Staff Training, Inventory Management, Financial Reporting, Health and Safety Compliance, Conflict Resolution, Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Access

Industry

Gambling Facilities and Casinos

Description

Description The Executive Chef plans, develops and implements organizational policies and goals for property culinary venues in conjunction with the Director of Food and Beverage. ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensure integrity and consistency is maintained throughout the facility with specific attention to presentation, cleanliness, inventory items, staffing, guest service and any other areas encompassing the venues. Coordinate and assist venue Managers to support effective operational efficiency and economy. Analyze culinary venue budgets to identify areas in which to improve in property wide financial development and implementation. Determine distribution and allocation of operating budget. Direct and coordinated promotion of products and services performed to develop new markets, increase share of market and obtain competitive position within the industry. Interpret Financial Reports and provide expertise on (projected) revenue vs. expenses. Use financial plans for spotting trends, measuring productivity and monitoring progress. Ensure budgeted revenues and profits are achieved and ensure accounting policies are in place. Formulate and administer a department budget in order to achieve profitability objectives. Responsible for management systems, accounts payable, accounts receivable, payroll, scheduling, etc. are properly administered. Confer with administrative personnel and review activity, operating and sales reports to determine modifications to programs or operational demands. Direct preparation of directives to the Food and Beverage Director outlining policy, program or operational enhancements to be implemented. Prepare cuisine according to menu specifications provided and ensure that team members execute stated specifications. Interview applicants, direct hired team members to New Hire Orientation and ongoing in-house trainings to increase job knowledge and skill level. Recommend or initiate personnel actions, such as promotions, transfers, discharges and disciplinary measures. Prioritize and plan work activities, use time efficiently; plan for additional resources; set goals and objectives. ADDITIONAL DUTIES Promote organization in industry and trade associations. Participation and preparation of show pieces and presentations for food shows and local culinary events to depict and promote property culinary excellence. Plan menu, taking advantage of foods in season and local availability with special consideration to the Tribal industry availability. Plan menu items and other specialty items as needed and upon request. Train and coach staff in the importance of quality guest service skills to ensure excellence for the ultimate guest experience. Ensure equipment is maintained in good working order. Inspect food service facilities to ensure that equipment and buildings meet required health laws and internal regulations. Inspect and taste prepared foods to maintain quality standards and sanitation regulations. Maintain and develop food lists to ensure that sufficient items are ordered in a timely manner. Coach and counsel team members to encourage positive behaviors and empower team members to analyze and effectively resolve guest challenges and areas of concern. Monitor fluctuations and trends in business volumes to be used in short and long term forecasting. Implement opportunities for manager operational costs and boosting bottom line. Coordinate with the Marketing Department to develop Marketing Strategy and ensure a consistent image is being portrayed. Collaborate with the Marketing Department to create ongoing in-house promotions and activities to stimulate sales, team members and guests. Develop and maintain gracious and efficient guest service procedures. Monitor service trends by speaking with guests, reviewing written guest comment cards, and guest tracking information to ensure quality service standards are achieved. Resolve complaints made by guests and/or team members in a timely manner. Anticipate, identify and ensure guest needs are being met. Manage difficult or emotional situations; respond promptly to guest needs; solicit guest feedback to improve service; respond to requests for service and assistance; meet commitments. Recognize team members for demonstrating excellent service initiative with guests and fellow team members. ESSENTIAL BEHAVIORAL EXPECTATIONS Maintain confidentiality. Accountable to team members and the organization, for example, attends all meetings and trainings. Display sensitivity to Native American Culture and actively seek to learn more about the Squaxin Island Tribe. Operate within the parameters of the Little Creek Casino Resort Human Resources’ policies, departmental policies, and all other applicable regulations. Practice, support, and maintain the mission, vision, and values of Little Creek Casino Resort (LCCR). Perform other work-related duties as assigned to support the success of LCCR. Learn and implement LCCR’s “7 Waterways” of best guest practices. Build upon and diligently practice personal emotional intelligence, including self-awareness, self-management, self-regulation, social awareness, and relationship management. Demonstrate emotional intelligence in your explicit behaviors in your interpersonal work relationships with all team members, managers and supervisors, and our guests. Uphold LCCR values of focusing on engagement, strengths, and emotional intelligence. PERSONAL COMPETENCIES We foster a team-oriented environment at LCCR and depend on the Executive Chef to represent our enterprise in a courteous and professional manner with special attention to culinary innovation, operational excellence, and delivering exceptional dining experiences that embody our commitment to guest satisfaction. Culinary Expertise: Demonstrates a deep understanding of various cooking techniques, ingredients, and culinary trends. Possesses the ability to create innovative and exceptional dishes that cater to diverse tastes while maintaining high standards of taste, presentation, and quality. Leadership and Team Development: Exhibits strong leadership skills by effectively managing and inspiring kitchen staff. Fosters a collaborative and positive work environment, providing guidance, training, and mentorship to enhance the skills and performance of team members. Strategic Planning: Displays the capability to develop long-term culinary strategies that align with the overall goals of the casino resort. Utilizes market trends, customer preferences, and business objectives to plan menus, promotions, and initiatives that drive revenue and customer satisfaction. Operational Excellence: Excels in managing the operational aspects of the culinary department, including budgeting, resource allocation, and inventory management. Ensures adherence to health and safety standards, regulatory compliance, and efficient utilization of resources. Customer Focus and Service Excellence: Prioritizes guest satisfaction by consistently delivering exceptional dining experience. Listens to customer feedback, responds to their needs, and adapts menu offerings and service approaches to exceed expectations and create lasting impressions. S.I.G.E. TRIBAL - STATE COMPACT & ACCOUNTING & INTERNAL CONTROL DUTIES AND RESPONSIBILITIES: Responsible for Internal Control and Compact compliance regarding Casino Operations and ensure compliance with regulations of the Tribal Gaming Commission. SUPERVISORY RESPONSIBILITIES Trains and develops team members on techniques, equipment, recipes, preparation methods and presentation; assists and directs activities of team members who are assigned to preparing and serving meals. Responsible for the overall direction, coordination and evaluation of Kitchen staff. Responsible for training and evaluating performance of the Kitchen Staff. Directly supervises 20 to 75 team members in property culinary revenues. Responsible for ensuring accurate recording keeping relating to personnel issues. Carries out supervisor responsibilities in accordance with the organization’s policies and applicable laws. Implement ongoing skills training to ensure service standards are being upheld Develop and monitor Job Descriptions. Perform Team Member Evaluations with proposed action plans. Responsibilities include; interviewing, hiring and training team members; planning, assigning and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Interpret company policies and provide a safe work environment by ensuring compliance with safety programs and job safety analysis. Other duties may be assigned as required. Requirements QUALIFICATIONS: Knowledge, Skills and Abilities To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to write clearly and informatively; able to read and interpret written information. Ability to speak effectively before groups of customers or employees of an organization. Mathematical Skills: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume. Ability to apply concepts of basic algebra and geometry. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Other: Ability to adapt to changes in the work environment; change approach or methodology to best fit the situation; able to deal with frequent change, delays or unexpected events. Ability to approach others in a tactful manner; react well under pressure. Ability to focus on solving conflict, while maintaining confidentiality. Ability to balance team and individual responsibilities; give and welcome feedback; contribute to building a positive team spirit. Ability to create, develop and maintain an environment of teamwork and lateral service so the needs of guests and employees are always exceptionally met. Proficiency with Microsoft Word; Microsoft Excel Ability to type 60 words per minute Proficiency with Microsoft PowerPoint; Microsoft Access EDUCATION and/or EXPERIENCE: Culinary Arts Certificate from College or Technical School or Eight (8) years of direct related experience Certificates, Licenses, Registrations: Gaming License issued from the Squaxin Island Gaming Commission ServSafe Manager Certificate. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to stand; use hands to finger, handle or feel; reach with hands and arms; talk or hear; and taste or smell. The team member frequently is required to walk. The team member is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.

Responsibilities

The Executive Chef is responsible for planning and implementing culinary policies, managing budgets, and overseeing the operational efficiency of all property culinary venues. This includes leading a large kitchen staff, ensuring food quality and sanitation standards, and collaborating with marketing to drive revenue.