Executive Chef

JOB TITLE:

Executive Chef

DEPARTMENT:

F&B Admin

SUPERVISOR:

Director of Food and Bevergae

SALARY:

$80,974+ Annually

JOB SUMMARY:

The Executive Chef plans, develops and implements organizational policies and goals for property culinary venues in conjunction with the Director of Food and Beverage.

JOB RESPONSIBILITIES:

Ensure integrity and consistency is maintained throughout the facility with specific attention to presentation, cleanliness, inventory items, staffing, guest service and any other areas encompassing the venues.
Coordinate and assist venue Managers to support effective operational efficiency and economy.
Analyze culinary venue budgets to identify areas in which to improve in property wide financial development and implementation.
Determine distribution and allocation of operating budget.
Direct and coordinated promotion of products and services performed to develop new markets, increase share of market and obtain competitive position within the industry.
Interpret Financial Reports and provide expertise on (projected) revenue vs. expenses.
Use financial plans for spotting trends, measuring productivity and monitoring progress.
Ensure budgeted revenues and profits are achieved and ensure accounting policies are in place.
Formulate and administer a department budget in order to achieve profitability objectives.
Responsible for management systems, accounts payable, accounts receivable, payroll, scheduling, etc. are properly administered.
Confer with administrative personnel and review activity, operating and sales reports to determine modifications to programs or operational demands.
Direct preparation of directives to the Food and Beverage Director outlining policy, program or operational enhancements to be implemented.
Prepare cuisine according to menu specifications provided and ensure that team members execute stated specifications.
Interview applicants, direct hired team members to New Hire Orientation and ongoing in-house trainings to increase job knowledge and skill level.
Recommend or initiate personnel actions, such as promotions, transfers, discharges and disciplinary measures.
Prioritize and plan work activities, use time efficiently; plan for additional resources; set goals and objectives.

MINIMUM REQUIREMENTS:

Culinary Arts Certificate from College or Technical School or
Eight (8) years of direct related experience
Gaming License issued from the Squaxin Island Gaming Commission
ServSafe Manager Certificate.

HOW TO APPLY:

Apply Now