Executive Chef (Open) 010819

Title: Executive Chef (Open) 010819
Department: Carson -The Grille Kitchen
Location: NV - Gold Dust West - Carson City
Employment Duration: Full time
Available Shift: Open
Pay Range:

Description

No travel will be paid. Must be able to interview in person. Must have an understanding of the local competition and local customer needs.

General Summary of Job Duties

The Executive Chef’s primary job responsibilities which encompass multiple outlets include creating and maintaining budgets, maintaining acceptable food, labor, operating supply costs, menu/recipe development and vendor relations. Training, supervising and developing all kitchen personnel in order to requisition, receive, prepare, cook and present food product according to restaurant standard recipes. This will be done in a safe, clean and controlled environment.

 

Essential Job Responsibilities and Duties

  • Maintain a high quality of guest service according to Jacobs Entertainment, Inc. Mission Statement and F.A.S.T. Track Values Statement.
  • Oversees all culinary operations and functions.
  • Monitor all kitchen and restaurant expenses and inventories.
  • Coordinate with Corporate Food and Beverage Director in the development of recipe and menu products.
  • Work with general manager and corporate F&B Director to develop restaurant-related food promotions and special events.
  • Create and modify restaurant and menu product with F&B Director.
  • Establish and oversee proper food preparation quantity and quality.
  • Maintain and enforce all sanitation and health department requirements.
  • Oversees kitchen personnel hiring and training.
  • Development of culinary department training and succession path.
  • Regular interactions with property General Manager’s to ensure product satisfaction and guest needs are being met.
  • Oversee and expedite proper product storage, quality, presentation and consistency.
  • Oversee accountability of all Sous Chef, Line Cook, Prep Cook, and support personnel through effective and consistent communication and delegation.
  • Maintain accuracy and quality of all products being received by the culinary department.
  • Coordinate procurement with purchasing and receiving departments to ensure timely and quality purchases.
  • Oversee department compliance regarding all sanitation rules and requirements.
  • Maintain current and accurate Safety Data Sheets (SDS).
  • Oversee and ensure the culinary operations are in satisfactory conditions to meet local health requirements as well as all other applicable regulatory requirements.
  • Oversee and guide all kitchen personnel training, development and discipline.
  • Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.
  • Adhere to all appearance and uniform standards.
  • Maintain an open line of communication with Management.
  • Maintain a positive and professional demeanor during all interactions with guest, fellow Employees, and Vendors.
  • Ability to accept performance feedback in a professional manner.
  • Regular attendance and arriving on time to all scheduled shifts and mandatory meetings.
  • Other duties as assigned.

 

General Job Responsibilities and Duties

To perform the job successfully, an individual should demonstrate the following F.A.S.T. Track Principles:

FRIENDLINESS

  • Offer a warm greeting to everyone you encounter with a smile and eye contact.
  • Practice mutual respect by dealing honestly in all interactions.
  • Use genuine listening skills and offer sincere responses.
  • Promote positive interactions with both external and internal guests through sincere greeting and communications.
  • Be approachable, listen and lead by example.

ACCOUNTABILITY

  • Be proactive and positive.
  • If I don’t know, I’ll find out and if we don’t have it, I’ll try to get it.
  • Support and practice the F.A.S.T. Track Principles from the executive level to the front line staff level.
  • Acquire knowledge, training and education. Communicate it to all employees.

SERVICE EXCELLENCE

  • Anticipate our guests’ needs before they ask.
  • Contribute ideas and solutions to improve customer service.
  • Escort our guests rather than point.
  • Take personal pride in the quality of your work.
  • Actively seek feedback from our guests concerning our service and atmosphere.

TEAM WORK

  • Share and explain information.
  • Great teams consist of great performers.
  • Create a culture of two-way communication with employees and guests.
  • Be courteous, kind and patient with each other.

 

Skills, Education and Other Requirements

  • Must possess a minimum of three years’ experience as an Executive Chef and/or a minimum of five years in the culinary field in kitchen management.
  • A degree in Culinary Arts and Food Service Manager’s Certification recommended.
  • Must have basic computer skills, basic math skills and be able to read, write and have command of the English language.
  • Must be flexible.

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