Job Description

Summary: The Executive Chef is responsible for leading and managing all culinary operations, ensuring high-quality food, efficient kitchen operations, and guest satisfaction. This involves overseeing all food preparation areas, managing staff, developing menus, controlling costs, and adhering to food safety standards. This position continually improves guest and employee satisfaction and maximizes the financial performance of the various food and beverage outlets.

ESSENTIAL DUTIES AND RESPONSIBILITIES – other duties as assigned:

1. Ensures compliance and ensures high standards of all sanitation, cleanliness, and food and beverage standards and procedures.
2. Schedules and coordinates the work of kitchen employees to assure food preparation is economical and technically correct, and within budgeted labor cost goals.
3. Estimate food consumption and requisition of purchased food. Estimates daily production needs weekly and communicates production needs to kitchen personnel daily.
4. Provide training and professional development opportunities for all kitchen staff
5. Responsible for training, mentoring, and managing kitchen personnel and supervising/coordinating all related culinary activities.
6. Controls food costs and establishes purchasing specifications, product storage, portion control and waste control.
7. Maintains excellent kitchen hygiene conditions at all times.
8. Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports.
9. Participates in operational meetings, facilitating the flow of pertinent information from management to employees.
10. Establishes controls to minimize food and supply waste and theft.
11. Standardize production recipes to ensure consistent quality.
12. Establish presentation technique and quality standards.
13. Responsible for recipe development and costing.
14. Plan and price menus.
15. Ensure proper equipment operation/maintenance and ensure proper safety, health, and sanitation in the kitchen.
16. Meets and consults with the Director of Hospitality regularly.
17. Assist marketing with banquets, parties, and special events.
18. Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
19. Support safe work habits and a safe working environment at all times.
20. Perform all job functions in a safe and responsible manner.

SUPERVISORY RESPONSIBILITIES

Manages subordinate managers and team members. Is responsible for the overall direction, coordination, and evaluation of this department. Carries out management responsibilities in accordance with the organization’s policies, procedures, and applicable laws. Responsibilities include overseeing hiring, training team members, planning, assigning and directing work, rewarding and disciplining team members, addressing complaints, and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skills, and/or abilities required.

All Employees must be knowledgeable of all Company policies and procedures, including fire and safety regulations.

EDUCATION and/or EXPERIENCE

High School Diploma or GED, Culinary Arts Degree and three years supervisory and work experience.

CERTIFICATES, LICENSES, REGISTRATIONS

• May need to obtain and maintain an Iowa Racing and Gaming Commission License.
• ServSafe Certified Required
• Driver License Required

SKILLS

• Must be able to effectively communicate in English in all manners. This position will require minimal public speaking. This position is responsible for report writing and data compilation.
• Basic mathematical comprehension required.
• Must have Microsoft Office experience.

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