Property Executive Chef arrow_forward

Wind Creek; Atmore (AL); On-site; USD 60,000 - 80,000; Full time

Job summary

Wind Creek in Atmore, Alabama seeks a Property Executive Chef to oversee all culinary operations and lead a talented culinary team. The role demands creativity in menu development and a commitment to food safety and training. The ideal candidate has a strong background in culinary management and experience in fine dining.

This position also requires effective communication skills, ability to motivate staff, and experience in managing diverse culinary functions across multiple restaurants.

Qualifications

• 3 years’ experience in a Culinary Management position required.
• Experience in multiple restaurant operation is needed.
• Must be Serve Safe Certified.

Responsibilities

• Oversee kitchen staff and manage culinary operations.
• Develop and execute menu concepts.
• Ensure all health and safety guidelines are followed.

Skills

Culinary management

Food costing

Team development

Menu development

Sanitation compliance

Education

Bachelor’s Degree in a Related Field

High School diploma or GED

Job description

Native American Indian Preference in hiring policy is adhered to at all times; Wind Creek Hospitality does not discriminate on the basis of age, disability, gender or religious orientation. Drug Free Workplace Policy.

Complaints about the recruitment or selection process for employment should be directed in writing to office of the President and CEO of Wind Creek Hospitality Authority.

Description

Job Overview

The Property Executive Chef is responsible for effective use of all assigned culinary personnel to achieve maximum operating results, revenue enhancements, and cost of goods control. Provides direction to culinary and restaurant management staff. Ensures that procurement and receiving functions are operating at optimum levels and provides feedback to the appropriate personnel. Provides leadership and direction to ensure that all sanitary and safety guidelines are developed and adhered to. Provides creativity and direction in menu development and presentation while optimizing productivity and profitability in the restaurants. Provides creativity and flair in banquet presentations and assists in selling banquet functions through proper execution. Acts as the main catalyst in training and development of culinary personnel, including chefs and line personnel. Provides leadership and direction for all employees in the food department. Supports all Casino initiatives throughout the property.

Purpose

Our genuine engagement and positive energy provides guests, especially women, an escape into an 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

• Oversees the supervision of kitchen staff by culinary management staff
• Trains, develops and evaluates kitchen management on proper techniques and skills
• Responsible for menus and development of varied concepts
• Develops and accountable for controls, inventory, specifications, and price negotiations of product and equipment
• Develops departmental policies and procedures within the framework of the overall property policies and procedures and ensures compliance with both
• Responsible for the preparation, production, development, and execution of menus and recipes
• Must have experience in fine dining/Steak house restaurants, banquets & catering, buffet operations, casual dining operations
• Observes workers to ensure that methods of cooking, garnishes and portion sizes are as prescribed
• Responsible for overall kitchen and pastry preparation operations
• Maintains productive relationships with vendors and external culinary entities
• Responsible for selection, training and activity of culinary staff
• Responsible for all training of staff for sanitation and health department code compliance
• Must be Serve Safe Certified
• Schedules quarterly competitive review of local restaurants, casino hotels and/or restaurant concepts in competitive markets (Alabama, Florida, Louisiana)
• Possesses a working knowledge of all department and company policies and procedures and Rules of Conduct and must enforce the same
• Renders advice for completion of tasks, working on the actual project and providing expertise or judgment based on information gathered, studied, analyzed or reviewed to help achieve the objectives of the department
• Evaluates, schedules a timeline and delegates tasks and department assignments or projects, meeting deadlines based on available resources to include staff and budgetary guidelines all the while maintaining service and/or product quality
• Develops staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures
• Responsible for divisional or departmental compliance with all Tribal Gaming Control Board rules and regulations
• Plans, develops and directs staffing, training and supervision for all division or department team members
• Assists in the development and accountable for daily, weekly, monthly and annual divisional and/or departmental financial forecasts and budgets and responsible for achieving plan
• Interviews and makes recommendation of candidates for new hire including cooks, stewards, sous chefs, room chefs, pastry chefs, banquet chef, seasonal culinary positions
• Determines if and/or when policy or procedural infractions by Team Members occur and issue the appropriate level of progressive discipline
• Responsible for the timely evaluation of all direct reports and conducting introductory period and annual performance reviews
• Must maintain an open-door policy and addresses all team member issues and/or concerns in a timely manner
• Conducts skip level meetings with departmental management and line level staff
• Conducts divisional/departmental sous chef / staff meetings at least once per month
• Creates a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; accountability, quality hiring, training and succession planning processes that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements
• Other duties & responsibilities as assigned

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

• Bachelor’s Degree in a Related Field and three (3) years’ experience in a Culinary Management position – required
• High School diploma or GED – required
• OR Seven (7) years’ experience in a Chef de Cuisine position – required
• OR Five (5) years’ experience in a Chef de Cuisine with Wind Creek Hospitality – required
• Must have three (3) years of experience as a culinary leader at a property with multiple restaurants – required
• Strong desire to learn, professional growth, team development
• Must possess knowledge of all aspects of running a kitchen, including food costing, budgeting, inventory, forecasting, proper ordering and receiving, staff management, etc.
• Ability to meet deadlines and stay organized
• Ability to lift or carry a minimum of 20 pounds, unassisted, in the performance of specific tasks assigned
• Ability to work in a team environment, communicate well up and down the chain of command, receive direction; review your own work
• Maintain a positive attitude toward work and interface with guests in a friendly and polite manner
• Ability to address stressful situations with clients with dignity and the utmost tact and politeness
• Must be able to work with others, communicate well and receive direction when needed to achieve department goals and objectives
• Physical ability to access all areas of the property
• Ability to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors, outdoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke
• Ability to work in a fast‑paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines
• 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 valid and current State Driver’s License and an insurable driving record for purposes of driving company vehicles as required
• Must have a Tribal Gaming License (or the ability to obtain and maintain a license) as a requirement for this position
• Must have willingness and ability to work in a smoke/secondary smoke environment

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