Executive Chef

Northern Waters Casino Resort

Watersmeet Township (MI)

On-site

USD 55,000 - 65,000

Full time

14 days+

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Benefits offered by this job

Employee Meal Discounts

Gas Discount at Citgo C-Store

Golf Discounts

Paid Lunch

Paid Holidays

Access to training programs

Job summary

A casino and resort is seeking an Executive Chef to lead the kitchen team in providing high-quality food service. Responsibilities include supervising kitchen personnel, developing menus, and ensuring compliance with cleanliness standards. The ideal candidate should have extensive experience in the hospitality industry and solid cooking skills. This full-time position offers a competitive salary and great benefits after 90 days of employment.

Qualifications

10+ years of experience in the hospitality service industry.
5+ years of experience in kitchen preparation, cooking, and baking.
ServSafe certified or able to be certified within first 90 days.

Responsibilities

Lead and supervise back of house Food & Beverage personnel.
Develop menus in collaboration with Food and Beverage Director.
Ensure kitchen cleanliness and sanitation compliance.

Skills

Hospitality service experience

Kitchen preparation and cooking

Business management or supervisory skills

Point of Sale (POS) software knowledge

Strong attention to detail

Education

High School Diploma or GED

Tools

POS Software

Job description

POSITION: Executive Chef

DEPARTMENT: Food and Beverage

SUPERVISOR: Food and Beverage Director

LOCATION: Casino Resort and Event Center

EMPLOYMENT: Full-Time

PAY RATE: $55,000 - $65,000 (Non-Exempt) D.O.E.

DESCRIPTION:

Lead, coach, teach, supervise, coordinate and schedule allback of the house Food & Beverage service and production personnel toprovide quality and consistent products to external and internal guests. Workwith Food and Beverage Director to develop menus for all outlets. Set kitchenstandards, operation procedures, recipes, and production expectations. Providedirections to the Kitchen Manager to produce and provide those resources to allback-of-house staff. Direct and assist F&B Administrative Controller withweekly and monthly inventory counts and all ordering of food items forproduction needs.

Primary Responsibilities:

RESPONSIBILITIES:

Monitor staff working hours, clock ins and outs,any overtime. Ensure time accuracy for all back-of-house team members
Cover all shifts needed for prep cook, linecook, event cook, etc. when business needs are required or requested by theFood & Beverage Director.
Ensure the kitchen meets the highest level ofcleanliness and sanitation as required by Casino standards and under State,Federal, and Tribal regulations as they apply.
Sole decision maker for the kitchen when Food& Beverage Director is unavailable.
Maintain professional relationships with vendorsto focus on cost-savings and quality with ordering.
Assess inventory and purchases inventory asrequired.
Works with Human Resources and Food &Beverage Director to assess staffing needs, disciplinary concerns, follow up onsafety incidents, and all other tasks as they relate to employees, staffing,and HR-related matters.
Responsible for interviewing, hiring, andtraining team members; planning, assigning, and directing work, appraisingperformance; rewarding and coaching team members; addressing complaints andresolving problems.
Identify and resolve problems in a timely mannerwith a focus on alternative solutions.
Communicate changes effectively while preparingand supporting those affected by change.
Available to staff always while providingpositive regular performance feedback, assisting in developing skills andencouraging growth.
Improve processes, products, and servicesthrough innovative ideas.
Write routine reports and correspondence.
Assist in the development of policies andprocedures. Responsible for enforcing all rules, regulations, policies, andprocedures set by the Casino Resort.
Meets with professional staff, guests, or clientgroups to resolve menu inconsistencies or to plan menus for special occasions.
Assists to plan, develop, change, test, andstandardize recipes to increase efficiency, and quality of servings prepared.
Primary person responsible for ordering food,supplies, and equipment.
Shall be required toread, implement, and adhere to all NWCR Policies and Procedures, LVD GamingOrdinance, Tribal/State Gaming Compact, NIGC Minimum Internal ControlStandards, Indian Gaming Regulatory Act, LVD Tribal Internal Control Standards,Title 31 Minimum Internal Control Standards, NWCR Casino Employee Handbook,Food & Beverage Department Policy and Procedure Manual.
Provide excellent guest service to guests,internal and external, through active guest engagement and a positive attitude.
All employees must be flexible and assume otherresponsibilities and tasks as assigned by management and as management deemsnecessary; this means fulfilling all other job duties as assigned.
Flexible with scheduling of shifts and willingto work nights, weekends, and holidays.
To remain in compliance with Casino Regulatorypolicies and procedures, employees are required to attend all necessarymeetings and training facilitated by Management.

Skills & Qualifications:

MINIMUMREQUIRED QUALIFICATIONS

High School Diploma or GED.
10+ years of experience in the hospitalityservice industry.
5+ years of experience in kitchen preparation,cooking, and baking.
5+ years of experience in business management orsupervisory roles.
Knowledge of Point of Sale (POS) software.
Ability to communicate effectively both oral andwritten.
Ability to work independently or with agroup.
Ability to use basic computer skills for inputand retrieval of work processes and event details.
Strong attention to detail and accuracy withstrong organizational skills.
Basic math and reading skills to accuratelyadhere to recipes and measurements.
ServSafe certified or be able to be ServSafecertified within first (90) days of employment.
Must pass background checks and otherpre-employment screenings.

PREFERREDQUALIFICATIONS

10+ years of experience or education in businessmanagement/supervisory or a combination of skills/education.
7+ years of experience in kitchen preparation,cooking, and baking.
5+ year experience in a casino setting.

PHYSICALREQUIREMENTS

Ability to stand and walk for extended periodsof time – up to 90% of full shift.
Ability to reach, bend, stoop, and lift to 40pounds.
Ability to adhere to high standards of personalhygiene and grooming habits.
Ability to work in an environment with smoke andloud noise.

The above statements are intendedto describe the general nature and level of work performed by people assignedto this classification. They are notintended to be construed as an exhaustive list of all responsibilities, dutiesand skills required of personnel so classified.Management retains the right to add or to change the duties of theposition at any time. Must be able topass a pre-employment drug screen and applicable background checks related tothe position if required.

PREFERENCEFOR HIRING: