The Executive Chef supervises the staff of the kitchen, participates in the training and development of staff, and provides performance appraisals and disciplinary action. The Executive Chef also determines the menu changes, equipment and ingredients that are necessary, and handles special menu requests. He/she manages the kitchen staff in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times. The Executive Chef also answer questions of customers about casino operations and consistently acts to provide a positive image to all customers and Staff Members.
ESSENTIAL DUTIES AND RESPONSIBILITIES
-Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the kitchen staff.
-Performs all duties with the highest degree of confidentiality.
-Develops, maintains and enhances positive relations with all customers and staff members.
-Wears and maintains all uniforms properly.
-Performs all duties in compliance with the A.G.L.C.
-Monitors restaurant activity and acts to help cooks, as necessary, to ensure for the continuous provision of prompt and courteous service.
-Communicates and cooperates with other department to ensure the highest degree of customer satisfaction.
-Plans and directs the performance of all kitchen operations.
-Directs, manages and develops an effective staff. Trains, schedules, rewards and disciplines staff. Develops staff to meet and exceed performance expectations be establishing and maintaining a positive work morale and effective employee relations. Supervises servers and porters if Service Manager or leads are not available.
-Manages and controls restaurant budgets and takes action as necessary to keep within budgetary requirements.
-Communicates company objectives to vendors for procurement of food.
-Maintains professional contacts with other companies, and industry professionals regarding Restaurant issues.
-Develops Restaurant menus and concepts that can best attract gaming customers.
Red Seal Certification or equivalent.
Previous experience in a supervisory or management position
Minimum of 5 years of culinary experience
Please submit resume and cover letter, indicating your salary expectations.