$1000 Hiring Bonus Executive Chef

Department Name:

Food & Beverage

Summary:

The Executive Chef is responsible for the successful operation of the Buffet kitchen, Draft Day and Ruthie's Steakhouse and supervises the daily operation and coordination of the staff. Ensure all buffet staff are properly trained to prepare all food according to menu and expectations. Train staff in safe operating procedures of all equipment, utensils, and machinery. Guarantee quality dishes are prepared and served on schedule and ensure issues are properly rectified in an efficient manner. Maintain and routinely track inventory as well as order food and beverage products for the buffet and banquet facility. Successfully coordinate and execute marketing events with high-quality food presentations and products ensuring guests have an exceptional and memorable experience. Continuously develop creative menus and presentation techniques. Leverage the supply chain to offer competitive, quality, and creative products to guests, driving sales and satisfaction, and manage the cost of sales goals. Build and maintain positive relationships with vendors. Ensure fiscal accountability and compliance with all SOPs, ICs and regulatory requirements to include food handling, sanitation, and safety. Directly supervise kitchen staff with the responsibility for hiring, training, performance review, discipline, and career development. Leverage staff strengths to achieve high standards. Communicates with all levels of staff in an effective and constructive manner.

Essential Functions:

Identify new and innovative strategic opportunities to fit the changing business needs and property strategic priorities. Lead the culinary concept development for all venues.

Formulate, implement, and administer operational procedures pertaining to recipe development, menu rotation, inventory levels, and food preparation with a strong attention to quality control.

Develop menus that meet quality standards and competitive pricing for our market. Develop distinctive signature services and products that provide local flavor.

Monitor F&B performance across the property and the Quad Cities market and recommend approaches and partnership opportunities to achieve business success and ensure the property is moving forward with a clear competitive advantage.

Build and direct a high-performing team by ensuring accountability to business strategies and driving financial performance, quality products, and guest service delivery goals across all F&B outlets.

Evaluate current needs, past experiences, and forecasted business conditions in order to make decisions and recommendations for the best allocation of resources among F&B outlets to achieve maximum financial returns, quality levels, performance, and guest services levels.

Prepare annual budgeting and ensure food and labor costs as well as all fiscal responsibilities are met.

Utilize a continuous improvement approach to identify improvement opportunities, leverage creativity and flexibility in determining solutions, create and execute plans.

Work closely with local, state, and governmental organizations in maintaining the highest standards of safety, health, sanitation, and cleanliness in F&B areas.

Coordinate the selection, purchasing, storage, inventory, maintenance, and usage of all F&B related food products, supplies, and equipment.

Supervise and develop staff by mentoring, motivating, coaching, training, consistently providing feedback, and holding them accountable. Approve the hiring and termination of all the kitchen staff.

Ensure department employee engagement and culture strategies are implemented and executed to improve employee productivity and morale.

Develop and maintain effective communications amongst all staff and operating departments.

Coordinate the development, interpretation and implementation of property policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules, and regulations for the F&B kitchen staff.

Support compliance with all internal procedures and regulatory requirements, including those associated with underage and intoxicated guests.

Adhere to current law and policy to provide a work environment free from illegal and discriminatory behavior.

Complete job duties with minimal supervision.

Required:

Culinary arts degree from an accredited school, as well as seven to ten years related experience as an Executive Chef, Pastry Chef, Chef d' Cuisine, or Sous Chef in a comparable food service operation. Management or supervisor experience required. Must exhibit a strong passion for food, quality, and service; enjoy creating menus, working with and leading the kitchen staff, and building relationships with guests and vendors. Must be familiar with a variety of the field's concepts, practices, and procedures. Display a wide array of creativity and innovation. Ability to multi-task in a fast-paced environment, exercising appropriate judgment, and requiring mental and emotional stamina. Must have excellent management skills, as well as, verbal and written communication. Ability to stand for extended periods of time and have the physical dexterity to move around freely. Must be willing to work nights, weekends, and holidays. Must hold a valid gaming license in accordance with IRGC regulations. Must successfully pass property alcohol training.

Schedule:

Full-time: Schedule varies; to include nights, weekends & holidays

Salary:

***$1000*** Hiring Bonus; Salary commensurate with experience + 80 hours PTO