Executive Chef

Description

The Executive Chef is responsible for the direction and coordination of all food related operations throughout the facility to ensure a positive guest experience. They will oversee the daily procedures and processes of the facilities and restaurant kitchens as well as overseeing the preparation and cooking of meals. As a representative of Remington Park, they will adhere to the expectations and goals of the company and perform all elements of their job supporting the work of Global Gaming Solutions, Remington Park.

Essential Job Functions:       

• Conducts detailed management and operational analyses to ensure ongoing success and efficiency within the department.
• Ensures highest quality of ingredients are utilized in the facilities kitchens and meets company specifications.
• Controls all labor and food cost percentages, including costs of china, smallwares, and other operating supplies
• Inspects all dishes for quality, consistency and any presentations of all food products delivered to guests.
• Monitors profit and loss statements to ensure objectives are met and recommends corrective actions as required.
• Delegates to kitchen staff their responsibilities and assigns tasks to maximize kitchen efficiency.
• Will be responsible for all management functions such as interviewing, hiring, training, promotion and progressive discipline.
• Coordinate all training activities for kitchen, bakery, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Assists in the preparation of operating and capital budgets for the department.
• Establishes and maintains appropriate professional relationships with regulatory agencies, educational institutions, business leaders, community leaders, and others that may serve as strategic partners.
• Determines work procedures, prepares work schedules, and expedites workflow.
• Studies and standardizes procedures to improve efficiency of subordinates.
• Follows policies and procedures outlined in employee handbooks.
• Perform all other duties as assigned.

Qualifications

MINIMUM QUALIFICATIONS:

• Bachelor’s degree in culinary arts or hotel and restaurant administration is preferred or food preparation, management, nutrition or related field.
• Two (2) – four (4) years of progressive experience in high volume productions or catering.
• Minimum of 5-10-year related managerial experience or training.
• Or equivalent combination of relevant education and/or experience

Knowledge, Skills and Abilities:

• Knowledge of budget management, P&Ls, and COGs
• Knowledge of inventory management principles, and ability to create and maintain tracking system
• Ability to manage large scale catering operation
• Ability to manage and consistently deliver quality for all fine dining and catering guests
• Ability to work independently as well as part of a team
• Passion for good food, local ingredients, and quality customer experiences
• Excellent knife skills
• Must love and enjoy working with food
• Ability to portion control on a large scale
• Strong leadership skills and customer service oriented.
• Strong proficiency in creating and revising recipes and seeking out new ingredients
• Expert in managing kitchen and production staff
• Strong written and oral communication.
• Working knowledge of Microsoft Word and Excel.
• Experience in making critical decisions
• Ability to work a flexible and irregular schedule including weekends, evenings and holidays

Training:      

• Must be able to pass Title 31Training

Licenses/Certifications/Other: 

• Drivers license
• ABLE and ServSafe License preferred
• Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functions
• Must be able to complete a pre-employment drug test with a negative result

Physical Requirements: 

The physical demands and work environment characteristics described are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strength:
  • Sedentary to medium workload
  • Stand, sit and walk consistently
  • Will be required to lift up to or over 20lbs or exert occasionally over 50lbs
• Movement:
  • Will consistently be required to touch, feel, stoop, bend, kneel, climb, reach
  • Will use office equipment
  • Will use kitchen equipment
  • Driving motor vehicles as needed
• Auditory:
  • Frequently speak and articulate
  • Noise levels will be varied from moderate to heavy machinery
• Environmental:
  • Exposure to weather and extreme elements are minimal
  • Minimal exposure in close proximity to horses
  • Frequently enter and work in a smoke-filled environment