Executive Chef - Golden Acorn Casino & Travel Center

SUMMARY:

Responsible for the quality assurance of all finished products of the venue and supervising all food productions, ensuring all Company specifications and standards are satisfied.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Responsible for the staffing, training, evaluation, and coordination of all food production Employees.
• Ensures all specs in all recipes and food apportionment are met.
• Maintains excellent kitchen hygiene conditions at all times.
• Controls food and labor costs continually within approved budgetary controls.
• Makes recommendations and suggestions in hiring, terminating, and suspending counseling to the Manager of the venue.
• Knowledge of all State Health Department regulations and ensures all conditions and standards are met.
• Assists in the preparation, portioning and garnishment of all foods.
• Participates and presides over departmental and venue meetings facilitating the flow of pertinent information from management to Employees.
• Provides all Employees with proper training and counseling as needed in accordance with the Company's Policy and Procedures.
• Works with various department management in resolving venue conflicts and disputes, as needed ensuring high standards of customer service and Employee relations.
• Responsible for maintaining a consistent, regular attendance record.

SUPERVISOR RESPONSIBILITIES:

Supervises all Kitchen employees.

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATION REQUIREMENTS:

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:

High School diploma or GED required. Minimum of four to six years previous experience as a chef in a full-service restaurant or hotel, with progressive supervisory experience.

SPECIAL QUALIFICATIONS:

Strong interpersonal and communication skills required.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS:

Ability to work with mathematical concepts such as probability and statistical inference.

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY:

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Employee is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms, and talk or hear. The Employee is also frequently required to stand and walk.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here represent those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

The noise level in the work environment is usually moderate to loud.