Culinary Executive Chef

The Culinary Executive Chef is responsible for all aspects of the culinary department in a four diamond environment; and ensures that all standards and practices are executed to the highest level. This incumbent is to be a creative, passionate individual who can elevate our current operations in a strategic, detailed and timely manner and actively participate in the formation and fruition of new concepts, projects and initiatives. He/she is responsible for the financial performance and cost controls for all culinary operations while ensuring the utmost guest experience and quality standards. He/she is responsible for menu planning and design, costs and production, kitchen cleanliness and stewarding, while maintaining a safe and sanitary work environment for all employees. The Culinary Executive Chef is accountable for all culinary personnel matters, from pre-employment to the development and morale of current team members. All duties are to be performed within the guidelines of the Seneca Gaming Corporations policies and procedures, Internal Control Standards and objectives.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:
1. Control and analyze all departmental costs to ensure spending is within budget and participate in annual goals and objectives to further enhance revenue and reduce costs.
2. Control food costs by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures; ensure food costs stay within set operating budgetary constraints.
3. Control labor costs and operating expenses by monitoring kitchen efficiencies and productivity as well as equipment, inventory and supplies.
4. Conduct regular cover count; check average, food and beverage cost and projection analysis to maximize profitability.
5. Develop and execute unique products and differentiated services that will set us apart from our competitors.
6. Ensure and maintain the highest level of culinary visibility; informed, professional and present, interacting with our guests. Uphold the premier standards of hygiene, behavior and grooming for all personnel.
7. Execution of all menu categories and specific recipes for each menu item including timing, quality, temperature, portion, presentation, etc.
8. Train kitchen personnel in food production principles and practices. Establish quality standards for all menu items and food production, and ensure all products are prepared in a consistent manner and meet departmental appearance and quality specifications.
9. Maintains an extensive knowledge of fine seafood, beef, protein and poultry and comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and makes appropriate adjustments to kitchen operations accordingly.
10. Plan and price menus at multiple restaurants. Establish portion sizes and standards of service for all menu items. Prepare food cost reports on a regular basis. Schedule and conduct product taste panels with F&B management as needed.
11. Work closely with the VP of Food and Beverage, Director of Food and Beverage and the Director of Catering in menu development, product selection and recipe creation.
12. Create and revise menus as required for holidays, special events and VIP functions; review, adjust and approve recipes.
13. Coordinate with support departments for acquisition of needed goods and services. Review and approve food orders from the warehouse for delivery.
14. Participate in the selection and requisition new kitchen equipment; ensure all equipment is properly maintained and in working order in accordance with Health Department standards; maintain clean work areas, utensils, and equipment.
15. Maintain and enforce all sanitation polices by conducting daily walk through inspections of all outlets to check staffing, cleanliness and product quality and all food storage areas for rotation, dot color and cleanliness.
16. Develop, implement and maintain departmental policies and procedures for food safety through a ServSafe program.
17. Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Train all staff to prepare food in a safe manner dictated by company standards and policies.
18. Perform all aspects of human resources and training functions, including attracting talent, hiring, performance appraisals, counseling, coaching, training, disciplinary actions and terminations.
19. Responsible to provide direct and honest feedback to staff regarding individual performance, while assuring morale is maintained at the highest level.
20. Develops training plans and materials and implements training with salaried and hourly team members.

STANDARD REQUIRMENTS:
1. Develops, mentors and trains enrolled Seneca Nation members for future senior management positions within the company.
2. Oversees departmental administrative matters and ensures HR is consulted as appropriate. Meets with staff on a regular basis and with entire department no less than 3 times per year.
3. Ensures effective recruitment, hiring, training, recognition, evaluation, coaching and discipline, terminations and other personnel related issues.
4. Responsible for ensuring the department adheres to all company policies and internal controls, including but not limited to Compact, Human Resources, TERO compliance guidelines and Purchasing.
5. Prepares the annual budget and monitors to ensure attainment of goals. Manages labor and scheduling to ensure adequate coverage at all times while minimizing overtime.
6. Liaise with other department/company management to ensure consistency and smooth flow of information, policies and procedures.
7. Maintains a strong network of contacts throughout the industry to facilitate both formal and informal gathering of information.
8. Runs the department and design policies and training that result in exceptional customer service to all patrons. Maintains a professional work environment with supervisors, managers and staff.
9. Keeps abreast of industry trends, new technology and practices as they relate to his/her area(s) of responsibility.
10. Must complete all required SGC Training programs within nine (9) months from commencement of employment.
11. Attends all necessary meetings to stay informed; including company and community meetings.
12. Oversees an operation that is 24/7 and requires hours that can extend up to 60 hours per week or more, and be inclusive of work weeks that consist of 6 or 7 days. This individual is on-call and requires accessibility 24/7.
13. Perform any other duties as assigned.

QUALIFICATIONS/REQUIREMENTS:

Education/Experience:
1. Must be 18 years of age or older upon employment.
2. Associates Degree in culinary arts or a Bachelor degree preferred.
3. Ten (10) years high volume cooking experience in a multi-restaurant (8+ outlets) gaming environment and/or luxury property with extensive knowledge of fine dining and front end restaurant service.
4. Five (5) years of the above experience must be in the position of Executive Chef, successfully leading a 4 or 5 Diamond luxury property with fine dining, 24-hour high volume, buffet, banquets, specialty restaurants, and quick service dining options and a minimum of 150 kitchen workers, $ 30 million in F&B revenue
5. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required.
6. Computer literate in all Microsoft Office applications and automated restaurant systems.

Language Skills and Reasoning Ability:
1. Must possess good communication skills including the ability to read, write and speak effectively to employees as well as customers. Understand and comply with policies and procedures, daily memos, chemical labels and other instructions.

Physical Requirements and Work Environment:
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted.
1. Must be able to stand, walk and move freely for extended periods of time.
2. Work involves moderate exposure to high temperatures and/or loud noises.
3. Moderate physical activity is required along with the handling of objects up to fifty (50) pounds.
4. Work environment involves some exposure to physical risk, which requires following basic safety precautions.

Salary Starting Rate: $145,000.00

Compensation is negotiable based on experience and education.

Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.