Join our fantastic culinary team as an Executive Chef! We are seeking a passionate and experienced leader to oversee our kitchen operations. As the Executive Chef, you will be responsible for creating exceptional dining experiences, overseeing the culinary venue budgets, managing a talented team, and ensuring the highest standards of food quality and safety. If you're ready to showcase your culinary expertise in a fast-paced environment, we'd love to hear from you! ESSENTIAL DUTIES AND RESPONSIBILITIES:
Ensure integrity and consistency is maintained throughout the facility with specific attention to presentation, cleanliness, inventory items, staffing, customer 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 staff executes stated specifications.
SUPERVISORY RESPONSIBILITIES
Train and develop staff on techniques, equipment, recipes, preparation methods and presentation; assists and directs activities of staff who are assigned to preparing and serving meals.
Responsible for the overall direction, coordination and evaluation of Main Kitchen staff.
Directly supervises 20 to 25+ employees in property culinary revenues.
Responsible for ensuring accurate recording keeping relating to personnel issues.
Carries out supervisor responsibilities in accordance with the organization's policies and applicable laws.
Implement ongoing skills training to ensure service standards are being upheld
Develop and monitor Job Descriptions.
Perform Employee Evaluations with proposed action plans.
Interview applicants, direct hired employees 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.
Education and Experience:
Culinary Arts Certificate from College or Technical School
Eight (8) years directly related experience.
Gaming License issued from the Squaxin Island Gaming Commission(must be able to pass a background check).
State of Washington Food Handlers Card.
Benefits begin on the 1st day of the month following your hire date, even if you start on the 31st of the month.Low Cost Medical and Dental PlansVision HRA401K with a company match of up to 6%Vacation/Holiday/Personal/Unpaid/Sick Leave O
