Title:  Executive Chef

The Executive Chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity and serves as replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee delivery of food supplies, prepare special dishes and supervise overall kitchen operations across the entire property.

SPECIFIC DUTIES AND RESPONSIBILITIES

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job with or without reasonable accommodations.  This list of duties and responsibilities is not intended to be all-inclusive, but a general illustration.  It may be expanded to include other duties and responsibilities deemed necessary.

• Plan and direct food preparation and culinary activities consistent with the brand and annual plan.
• Ensuring high quality food and beverage to our guests while maintaining cost to an acceptable level.
• Cleanliness and organization are key; always cleaning!
• High emphasis on food diversity and quality coming out in appropriate fashion.
• Direct and manage staff of culinary and stewarding teams.
• Work outside of the kitchen in developing new recipes, planning menus and other administrative tasks necessary.
• Maintain high standards and efficiency by hiring, training, and coaching the right staff to ensure prompt, fresh and appealing product and service delivery; professional and rewarding.
• Train staff in safe operating procedures of all equipment, machinery, and other required training.
• Establish and thereafter review staffing levels to maintain budgeted levels of employment; delegate authority, and assigns duties to all culinary and stewarding team members, as necessary.
• Establish and enforce company policies, procedures, safety, and health regulations.
• Establish right standard of service delivery, and then monitor and consistently execute on service execution, ticket times, and production schedules.
• Establish recipes for all menu items and ensure proper execution on a regular basis.
• Develop prep and production schedules for kitchen to ensure product availability in all restaurants.
• Control food costs and establish purchasing specifications, storeroom requisitions system, product storage, portion control, and waste control.
• Establish maintenance schedules in conjunction with manufacturer’s instructions for all equipment.
• Develop annual budgets and business plans and works with the F&B Team to achieve department and organizational results.
• Coordinate with staff to revisit and improve menu and recipe ideas and pricing.
• Work with the Marketing Team to prepare for VIP events and fun and engaging promotions that require the involvement of food and beverage operations.
• Maintain a cooperative relationship with property management and vendors to ensure goals and expectation are achieved.
• Obtain feedback on food and service quality, and handling customer problems and complaints
• Other duties as assigned.

STANDARDS OF PERFORMANCE

• Culinary skills; a true professional in all aspects 
• Leadership and management; maintain a professional and interpersonal working relationship among all staff.
• Financial and business acumen, including budget preparation and reporting.
• Willingness to assume overall responsibility relative to the performance of the F&B operation
• Creative problem solving and resolution management.
• Sense of urgency to tasks and goals as directed.
• Oral and written communication skills.
• Available to work when needed, including weekends, holidays, and nights.

EDUCATION, TRAINING, AND EXPERIENCE

• 2+ year’s culinary education preferred.
• 3-5+ years’ experience in similar position required.
• Advanced knowledge of food profession principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills and ability to meet deadlines.
• Available to work on call, all shifts, after hours, over weekends and on public holidays.
• Proficiency in Microsoft Outlook, Excel and Word. Aptitude to learn automated inventory and purchasing systems.
• Experience or involvement in bar operations preferred.
• Able to obtain and maintain a valid Kentucky gaming/racing license

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear.  The employee may also be required to lift, push, and pull up to 25lbs.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. The employee is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines.