Executive Chef

SHOOTING STAR CASINO, HOTEL & EVENT CENTER

JOB DESCRIPTION

 

Executive Chef

 

DEPARTMENT:             Food and Beverage                                        EXEMPTION STATUS:    Exempt

REPORTS TO:          Director of F&B                                             COMPACT LEVEL:      Compact III

DATE PREPARED:     March 2022                                                                          RESTRICTED POSITION: Yes

DATE APPROVED:                                                                                                 MINOR ELIGIBLE:          No

GRADE LEVEL:      11                                                            CASH HANDLING        Yes

 

POSITION SUMMARY

This position is responsible for overseeing all operations in the restaurant kitchens of the Shooting Star Casino, Hotel & Event Center. In all interactions, the position is responsible for making STAR service to guests and fellow team members a first priority.

 

 

DUTIES & RESPONSIBILITIES

 

Provides exceptional, STAR Service to ensure overall guest satisfaction.

• Performs the steps of STAR Service, which include…

o   Smile and Greet

o   Take Care of Needs

o   Anticipate, Ask and Act

o   Remember to Thank and Close

• Performs the position-specific STAR service expectations, as outlined by the department.

 

Works with managers to ensure cost of goods and labor cost for all kitchens meet budget projections.

·         Prepares operational reports

·         Performs analyses - setting forth progress & recommendations

·         Performs analyses – adverse trends & recommendations

·         Handles special function menu planning

·         Works for new service area design as required

·         Coordinate all training activities

 

Develops and prepares food products to be served to our guests, ensuring good food quality and presentation standards are met.

·         Develop recipes and portion specification 

·         Prepares food for menus in restaurant or special function

·         Ensures appearance and taste of food served our guests

·         Ensures nutritional needs

·         Ensures adequate levels of product are available to enhance the efficiency of the kitchen

·         Works within budgetary constraints

·         Prepares samples for future menus

·         Fills out waste Spoilage reports

·         Make period and regular inspections of units

 

Maintains a safe and sanitary work environment adhering to casino standards and standards set by the Indian Health Service.

·         Records time and temperatures in log

·         Labels product put into storage.

·         Maintains product supplies using the First In First Out Standard

·         Maintains cleanliness and sanitation of work area and equipment

 

Listens and responds to guest concerns to maintain a high level of guest satisfaction

·         Answers guest questions

·         Routes guest concerns to appropriate personnel

 

Performs other duties and responsibilities as required or assigned  

·         Traditions Buffet

·         2 One 8

·         Deli

·         Whispering Winds

·         Banquets

 

Performs supervisory responsibilities in accordance with the Shooting Star Casino rules, regulations, policies and procedures.

·         Evaluates and documents associates work performance through usage of the current corporate evaluation process.

·         Provide coaching sessions.

·         Planning, assigning, scheduling, and directing work to associates.

·         Review applications and files for position openings. Establishes questions and interview for hiring and promotions according to policies and procedures.

·         Establish and comply with budget objectives.

 

Mentor Culinary staff

·         Trains, develops, and motivates culinary staff to meet and exceed established food preparation according to well defined recipes on a consistent basis.

·         Identify developmental needs and provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

·         Prepares culinary staff for career longevity and advancement.

 

 

 

 

 

 

EDUCATION & EXPERIENCE

Bachelor’s degree with major concentration in food preparation, management, nutrition or related field and five years related experience; or culinary degree and minimum of two years related experience.

 

 

Certificates, Licenses & Designations

Must meet licensing requirements as prescribed by the Tribal State Compact for Gaming.

 

 

KNOWLEDGE, SKILLS & ABILITIES

·         Knowledge of chemicals for cleaning and sanitizing.

·         Knowledge of proper storage of product (both chemicals and food product).

·         Knowledge of proper methods of cleaning and maintaining equipment.

·         Knowledge of and ability to apply food safety regulations. (Such as Serv-Safe).

·         Advanced cooking knowledge

·         Advanced knowledge on use of kitchen equipment.

·         Skill in basic math addition, subtraction, multiplication, division and fractions.

·         Skill in developing and maintaining positive relationships with external and internal guests.

·         Skilled in menu planning

·         Skilled in cost of goods and labor controls.

·         Skilled in operating kitchen equipment.

·         Ability to read and interpret documents (Such as P&L statements).

·         Ability to define problems, collect data, establish facts and draw valid conclusions.

·         Ability to interpret instructions in mathematical or diagram form.

·         Ability to develop, read and interpret recipes

·         Ability to write and follow oral and written directions.

·         Ability to stand and walk for extended periods of time.

·         Ability to lift/move up to 75 pounds (such as cases of product to and from storage).

 

 

WORKING CONDITIONS

·         Frequent exposure to moderate noise levels.

·         Frequent exposure to moving mechanical equipment.

·         Frequent exposure to warm to hot temperatures, room temperatures vary from warm to cold in freezer.

·         Frequent exposure to sharp utensils.

·         Frequent exposure to blood borne pathogens.

·         Frequent Exposure to hazardous chemicals, solutions and solvents

·         Continuous exposure to moderate concentration levels of tobacco smoke.

 

 

Note:  Job Descriptions are not exhaustive lists of all skills, responsibilities, or efforts associated with a job.  They reflect principal job elements essential for performing the job and evaluating performance. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.