Executive Chef

Title:

Executive Chef

Last Updated:

September 17, 2024

Division:

Guest Services

Department:

Food And Beverage

Reports To:

Manager – Food and Beverage

Flsa Status:

Exempt

Comp Level:

15

________________________________________________________________

Summary: Supervises and coordinates activities of all back-of-the-house kitchen personnel in the preparation and cooking of food in various food outlets throughout the Casino as well as the stewarding department.

This position description intends to provide a representative summary of this position's major duties and responsibilities. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description.

Essential Job Functions:

• Works with the Food & Beverage Manager on menu planning, development and related activities for the various food outlets.
• Tests new products and recipes as changes are warranted.
• Implements standard operating procedures for food specification purchases and menu specifications and high level of quality.
• Works with the Purchasing department to change or acquire new vendors when necessary to maintain menu specifications, costs, and quality across venue operations.  
• Maintains schedules within budget requirements, business flow, and special events.
• Monitors food costs for restaurant menus; maintains costs control records; reviews food and labor costs with the Food & Beverage Manager.
• Maintains proper inventory control and rotation.
• Conducts standard operating training to kitchen personnel, including sanitation and food production.
• Leads, coordinates and supervises food preparation during assigned shift.
• Responsible for all kitchen operations and training procedures, ability to make successful improvements in all food production areas when needed.   
• Observes workers preparing, portioning and garnishing foods to ensure that methods of cooking and garnishing as prescribed.
• Cooks and carves meats and prepares dishes when needed.
• Mentor and develop all Back of House Sous Chefs and Chefs.
• Assists with product specifications, pricing, quality, sanitation, and flow of goods and services for Back of House efficiencies.
• Able to work and assist in multiple kitchens in venues with different menus and off property events.

Spirit Mountain Standards:

• Delivers Spirit Mountain’s Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI’s Pride Values, Brand Promise and Business Vision.
• Learns comprehends and complies with all Company and departmental policies and procedures, MICS, gaming regulations and Title 31 Regulation requirements.
• Follows all Corporate and departmental safety policies and procedures.

Supervisory Responsibilities:

• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws and in alignment with SMGI’s Pride Values, Brand Promise and Business Vision.
• Interviews and trains employees.
• Plans, assigns, and directs work, appraises performance, rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests.
• Makes recommendations to the Manager and Director for hiring and staff separations in accordance with company policies.
• Ensures the hiring, training, promoting, assigning, disciplining, and discharging of employees are in accordance with Tribal Law, including without limitation, the Tribal Employment Rights Ordinance (TERO).

Required Knowledge of:

• Standard menu and recipe planning and development.
• Principles, practices, and processes of food and beverage preparation and delivery.
• Principles, practices, and processes of safe food handing.
• Principles, practices, and processes of inventory control and ordering systems.
• Food production techniques for large banquets and buffets.
• Methods and strategies of calculating and monitoring food production costs.
• Computer hardware and software applications.
• Supervisory principles, practices and methods.

Required Skill In:

• Preparing food, food products, and menus.
• Testing and creating new recipes.
• Overseeing the production of large banquets and buffets.
• Recognizing and correcting situations that are unhealthy or may lead to poor customer service.
• Monitoring and providing customer service.
• Operating computer hardware and software applications.
• Supervising, leading, and delegating tasks and authority.
• Communicating both orally and in writing.
• Establishing and maintaining effective working relationships with others.
• Must fully understand high volume, large batch production, banquet, Garde Manger, Asian (Chinese, Thai, Vietnamese), Mexican, fine dining steak and seafood, Italian, and quick service cuisine.

Education, Experience, Licenses, Registrations, and Certifications:

• Associate’s Degree in culinary arts or a related field.
• Requires Five (5) years’ experience as an Executive Chef in a casino or resort atmosphere with multiple venues
• Requires Five (5) years of supervisory experience.
• Or equivalent combination of education, training and experience
• Low security gaming license issued by the Grand Ronde Gaming Commission.
• ServSafe Manager Certificate.
• Must be at least 21 years of age.
• Due to the nature of the interactions with other employees and the public we serve, employees may be required to provide documentation of or receive certain health vaccinations.

Environmental Factors And Conditions/Physical Requirements:

• Work is performed in a fast-paced food service environment, with routine exposure to wet and/or humid conditions, fumes or tobacco smoke and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals.
• Subject to high levels of noise.
• Work is subject to frequent standing and walking, with occasional sitting, bending, reaching, kneeling and lifting up to 50 pounds.
• Work is subject to frequent use of hands and arms to finger, handle, feel and reach.

Equipment And Tools Utilized:

• Equipment utilized includes personal computer, standard office equipment, hand tools used in the preparation and processing of food including ovens, burners, broilers, deep fryers, pots, pans, skillets, slicers, steamers, mixers, food processors, knives and other cooking utensils, telephones and two-way radios.