Executive Chef

Executive Chef:

Reporting to the Regional Executive Chef, the Executive Chef is the number one person in authority for all kitchen operations and will establish leadership, direction and accountability for the entire culinary department. They have complete charge of all food preparation and presentation that has to do with all food service outlets. This person is responsible to see that kitchens are properly staffed and that all food served from various kitchens in the establishment are prepared and served according to the standards and practices of JACK Entertainment. They will also drive menu research and development for all restaurant operations, ensure menu development timelines are met, direct and manage chefs to achieve budgetary expectations. Facilitate training of front of the house and heart of the house staff during new menu rollouts. Recruit, interview, hire and retain top culinary talent and team oriented leaders. Provide team support and coverage during vacations or staffing gaps.

Role Responsibilities:

Vision, Training, Development and Supervision:

• Required to write and present a yearly business plan that is updated quarterly and reported to the Director of F&B each month in a Status and Goal Report.
• All Chefs are expected to spend 80% of day on the floor and 20% of day on administrative duties.
• It is required to develop and implement training programs by utilizing hands on approach with direct reports.
• Also it is required to see direct reports daily, to meet once a week with direct reports with a pre-established agenda and to hold monthly departmental meetings.
• We encourage the development food promotions and events within each restaurant.
• Candidate is required to utilize property and company training and development tools.
• Responsible for mentoring, coaching and overall performance management per company guidelines.
• Professional appearance and conduct them as a professional at all times.

Menu Research and Development

• Required to identify and benchmark each of their outlets competitive sets.
• Executive Chef must maintain a current file of competitor menus and a spreadsheet with price comparisons.
• Daily recipe audits must be conducted to ensure quality, consistency and portioning. These audits are to be unannounced with 15% of the menus items audited per week, thus ensuring a full audit is done every 7 weeks.
• Educational seminars, classes or workshops must be scheduled and conducted regularly to ensure the team is abreast of current trends and food styles.
• Menus are to be written with the customer demographic in mind.
• Must possess advance skills and talents as related to food execution and presentation.
• All menus must be reviewed and approved by the Director of Food and Beverage.

Financials / Budgets:

• In collaboration with Director of Food and Beverage the candidate will be responsible for developing annual budgets for their areas of responsibility to support global financial objectives.
• Expected to review, analyze, interpret, correct and or justify monthly financial performance utilizing the P&L statement, Daily Food Cost Report, Financial Performance Trend Recap, Cost Per Cover Recap and Theoretical Food Costs Report for each restaurant.
• All Chefs are required to be on property for all Analyze Days and Financial Reviews.
• Candidate will be expected to produce reports and spread sheets at request of Director of Food & Beverage.
• Will be required to teach and ensure all mangers and chefs can read, interpret and explain their areas financial performance.

Purchasing / Asset Management:

• All Chefs are required to utilize AX ordering, and Virtual Roster systems.
• Must hold team accountable to established ordering procedures, cut off times and conducting monthly inventory.
• Candidate will be responsible for the audit and corrective measures to ensure the accuracy of all system recipes, area general ledgers, end of month summary of requisition and end of month summary of purchases.
• Chef will be responsible for the maintenance of food products through enhancement programs and room chef interface.
• Candidate will also be responsible for the design and development of purchasing and receiving SOP’s and initiatives that ensure the freshest and most cost effective products.
• Must hold weekly cuttings and yield testing of existing and proposed products.

Scheduling and Productivity

• Ensures schedules are complete based on a forecast and allowable productivity standards.
• Will ensure schedules are posted at the established time, are fair and consistent; will be directly accountable for Chefs schedule and will be held directly accountable to ensuring his or her direct reports costs and fills out schedule forms completely.
• Responsible for approving and tracking all time out of the office requests.
• Ensure all overtime is anticipated and/or justified and responsible for recruitment and retention strategies for your areas of responsibility.

Sanitation and Safe Food Handling:

• Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports.
• Candidate will conduct random health inspection and health card audits and will maintain a file of all Health Inspection Reports.
• Proactively instructs team members regarding safe food handling and sanitation.
• Candidate will have a working relationship with Stewarding, Facilities and EVS in order to maintain the cleanliness, sanitation and equipment management of kitchen areas.
• Ensure salaried chefs and managers are ServSafe Certified.

SOP Procedure Adherence

• Will ensure their areas are in alignment and adhering to company Culinary Standard Operating Procedures.
• Must educate and hold direct reports accountable to each standard.
• Will be required to ensure measurement reports are done as described and all tools are updated and in proper order.
• Control food waste through food waste sheets and periodic trash raking of restaurants.
• Will be held directly accountable for ensuring their areas are utilizing the following:
  • Company SOP Tools
  • Culinary Shift Reports Prep Recipe Cards
  • Presentation Recipe Cards
  • Recipe Implementation Log
  • Production Sheets
  • Theoretical Food Cost Report
  • Daily Gross Food Cost Report
  • Menu Manuals
  • Plating Service Guides
  • Glossary of Food Terms
  • Master Food Product List
  • Line Station Diagrams
  • Daily Culinary Performance Measurement Reports.

Who we are:

As a company, we are JACK Entertainment in case you couldn’t scroll up, we are a recognized leader in the gaming and hospitality industry and a champion for good in the community. We believe in making the company a great place to work and play We make it easy to join the fun, strive to amaze always, frequently challenge the status quo and regularly let our team members know they make a difference.

We strive to provide an amazing work environment, with lots of awesome team members, and a pretty relaxed atmosphere.

Knowledge, Skills, & Abilities:

• Must be 21 years of age.
• Available to work required schedule which may include nights, weekends, holidays and overtime as needed
• Must present a neat and professional appearance.
• Work requires interactions with customers, public and co-workers.
• Work requires teamwork with other staff members.
• Work requires an attention to detail.
• Work requires a strong understanding of gourmet dining atmosphere.
• Prior customer service in a fast paced environment preferred.
• Excellent customer service/communication skills
• Must be able to work independently.
• Must be able to sit, stand or walk for long periods of time (4 hours).
• Must be able to respond calmly and make rational decisions when handling employee conflicts.
• Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
• Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel.
• Respond to visual and aural cues.
• Must have the manual dexterity to operate a computer and other necessary office equipment.
• Must be able to tolerate areas containing dust, loud noises and bright lights.
• Must be able to work varied shifts, weekends and holidays as needed.
• Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
• Ability to speak distinctly and persuasively.
• Must be able to read, write, speak, and understand.

Education & Experience Requirements:

• 5 or more years as a Professional Chef for a major hotel, resort or chain concept Restaurant Corporation required.
• Experience including Room Service, Continental Cuisine, High Volume Three Meal/Coffee Shops, International Buffets, Steakhouse and Italian preferred.
• Must have been exposed and/or experienced enough to have strong working knowledge of Seafood, Casual American, Italian, Continental, Southern, East Coast, Cajun, Asian and Mexican cuisine’s.
• Degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation, or 10-year job equivalent required.
• ServSafe certified.
• An established reputation of being a dynamic and team oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team’s performance.
• Must be extremely guest and employee focused.
• Must be able to be on feet for 10-12 hours per day, withstand frequent changes in temperature environment; bend, stoop, reach, crouch, kneel, push and pull. Lift 55-70lbs, push or pull 100-200lbs.
• Must have an expert working knowledge and be highly proficient and skilled in the following:
  • Food Storage and Identification
  • Food Cooling and Thawing
  • Food Re-thermalization
  • Managing and Expediting Orders
  • Recipe Formulization and Yield
  • Knife Handling and Sharpening
  • Stock, Soup and Sauce Production
  • Dry, Moist and Combination Cooking
  • Pantry, Garde Manger Preparation
• Know Weights and Measures
• Must be able to communicate effectively through written policy, memorandum, E-mail, and verbally through public speaking and one on one.
• Must be proficient in Microsoft Word and Excel.
• Must be 21 years of age.

License Requirements

• ServSafe Certification Required