Executive Chef

Wind Creek Wetumpka; Wetumpka (AL); On-site; USD 60,000 - 90,000; Full time

Job summary

Wind Creek Wetumpka is seeking a Food Service Manager responsible for strategic leadership in their food service operations. This role requires exceptional leadership skills, a bachelor's degree in hospitality, and extensive experience managing food and beverage in high-volume establishments.

The candidate will develop innovative menus, ensure quality control, and maintain compliance with all health regulations while fostering a positive work environment for their team. Applicants should also possess strong financial management skills and be committed to delivering exceptional guest experiences.

Qualifications

• Must have 5+ years in food and beverage management with at least 3 in a senior role.
• Must complete Responsible Vendor Alcoholic Beverage Service.
• Must have a Gaming License or ability to obtain.

Responsibilities

• Develop a strategic vision for the food service department.
• Recruit and train kitchen staff and servers.
• Ensure quality control in food and beverage offerings.
• Monitor food and labor costs for profitability.

Skills

Culinary techniques

Food safety

Leadership

Communication

Budget management

Education

Bachelor’s degree in Hospitality Management

High School diploma or GED

Tools

Point-of-sale systems

Inventory management software

Job description

Description

Job Overview

Must be able to work all shifts.

Purpose

Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.

Value System

Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.

Duties and Responsibilities

• Strategic Leadership: Develop and execute a strategic vision for the food service department, aligning it with the casino's overall objectives and goals.
• Team Management: Recruit, train, mentor, and manage a diverse team of chefs, managers, kitchen staff, servers, and support personnel. Foster a positive and collaborative work environment.
• Menu Development: Collaborate with chefs and front-of-house teams to design innovative and appealing menus that cater to a wide range of tastes and preferences.
• Quality Control: Ensure consistency and quality in all food and beverage offerings and implement quality control measures to maintain high standards.
• Cost Management: Monitor and control food and beverage costs, labor expenses, and operational budgets to maximize profitability while maintaining quality.
• Regulatory Compliance: Ensure compliance with all local health and safety regulations, food safety standards, and liquor licensing requirements.
• Guest Satisfaction: Focus on guest satisfaction by monitoring feedback, addressing concerns, and continuously improving food service operations.
• Supplier Relationships: Establish and maintain relationships with suppliers, negotiate contracts, and ensure timely and cost-effective procurement of food and beverages.
• Innovation: Stay updated with industry trends, implement new technologies, and introduce innovative concepts to enhance the food service offerings.
• Reporting: Provide regular reports and updates to senior management on the performance of the food service department, including financial performance, customer feedback, and operational metrics.
• Other duties and responsibilities as assigned.

Job Requirements

(please ensure you meet the listed requirements prior to applying)

High School diploma or GED– required

• Bachelor’s Degree in Related Field AND three (3) years’ experience in a Management position– require
  • o OR Seven (7) years’ experience in a Management position– required
  • o OR Five (5) years’ experience in a Management position with Wind Creek Hospitality– required
• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field (master’s degree preferred) – required
• Five (5) years of progressive experience in food and beverage management, with at least (3) years in a senior leadership role within a high-volume, fine-dining establishment, preferably in the casino or hospitality industry– required
• Must successfully complete Responsible Vendor Alcoholic Beverage Service, and BASSET training– required
• Must successfully complete ServSafe Sanitation training– required
• Must successfully complete ServeSafe Training and pass ServeSafe Certification test– required
• Strong knowledge of culinary techniques, food safety, and sanitation standards.
• Exceptional leadership, communication, and interpersonal skills.
• Proven ability to manage budgets and financial performance.
• Creative thinker with a passion for food and a dedication to delivering exceptional guest experiences.
• Proficiency in computer applications, including point-of-sale systems and inventory management software.
• Willing to work odd and irregular hours including nights, weekends, and holidays
• Willing to travel and participate in training as recommended or required
• Must have a Gaming License (or the ability to obtain and maintain a license) pursuant to Tribal Gaming Commission.

NATIVE AMERICAN INDIAN PREFERENCE IN HIRING POLICY SHALL BE ADHERED TO AT ALL TIMES