Director Culinary Operations - Executive Chef

Four Winds Casinos Career Site•New Buffalo, MI

14h

About The Position

SUMMARY: Responsible for the quality assurance of all finished food products and the ultimate supervision of property food venues ensuring that the property specifications and standards are adhered to and met. Ultimate responsibility for all of the operations of the kitchen. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Assists the Vice President of Food and Beverage in creating, developing and implementing an effective strategy of organization within the Food and Beverage Department, setting objectives for future growth and expansion. Administers and enforces departmental policies and performance standards. Creates and updates menus to maximize profits and minimize loss, according to Company policies and procedures Tests and develops new recipes. Monitors guest satisfaction. Maintains knowledge of and familiarity with a variety of the fields’ concepts, practices and procedures. Ensures departmental compliance with applicable federal and state laws governing food and beverage. Coordinates all culinary department activities relating to recruitment, interviewing, testing, selection, orientation, transfers, promotions, and terminations, to ensure that they are carried out in accordance with established policies and procedures and federal and state laws. Reviews, and approves, as appropriate, all recommendations and suggestions to hire, transfer, suspend, lay off, recall, promote, discharge, evaluate, assign, reward, or discipline all culinary employees. Maintains and periodically audits all recipe standards and food apportionment. Maintains excellent kitchen hygiene conditions at all times. Holds venue chefs and sous chefs accountable for all property standards. Participates in and presides over departmental and venue meetings, facilitating the flow of pertinent information from management to employees. Sets priorities for the all culinary managers and supervisors, providing guidance and assistance as needed. Establishes performance and profit objectives for short-term and long-term goals. Reviews departmental reports, addressing potential conflicts and/or misinformation. Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified. Promotes the following within the department and among all employees: Creates an atmosphere of fun for all casino guests. Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times. Instills an atmosphere that encourages employees to share ideas, discuss concerns, and resolve conflicts. Retains employees through involvement in training and development. Explains why we do things, in advance of doing them.

Requirements

Culinary degree required.
Minimum of eight years previous related experience as senior management in a multi-outlet facility.
Appropriate licenses, as required.
ServSafe® certification, or ability to become certified, required.
Knowledge of HACCP standards required.
Strong interpersonal and communication skills required.
Ability to interact effectively with a diverse group of team members and guests, and learn and utilize operating practices of the organization and departments to satisfy service expectations.
This position requires a Level 2 Gaming License.
Ability to read, analyze, and interpret the most complex of documents, such as technical journals, financial reports and legal documents.
Ability to write effective letters, memos, speeches. and articles for publication.
Ability to respond to inquiries or complaints from staff members at all levels, guests, regulatory agencies, or members of the business community.
Ability to effectively communicate in one-on-one, small group, and large group settings.
Ability to effectively present information to top management and public groups.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals, and work with mathematical concepts such as probability and statistical inference.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Responsibilities

Assists the Vice President of Food and Beverage in creating, developing and implementing an effective strategy of organization within the Food and Beverage Department, setting objectives for future growth and expansion.
Administers and enforces departmental policies and performance standards.
Creates and updates menus to maximize profits and minimize loss, according to Company policies and procedures
Tests and develops new recipes.
Monitors guest satisfaction.
Maintains knowledge of and familiarity with a variety of the fields’ concepts, practices and procedures.
Ensures departmental compliance with applicable federal and state laws governing food and beverage.
Coordinates all culinary department activities relating to recruitment, interviewing, testing, selection, orientation, transfers, promotions, and terminations, to ensure that they are carried out in accordance with established policies and procedures and federal and state laws.
Reviews, and approves, as appropriate, all recommendations and suggestions to hire, transfer, suspend, lay off, recall, promote, discharge, evaluate, assign, reward, or discipline all culinary employees.
Maintains and periodically audits all recipe standards and food apportionment.
Maintains excellent kitchen hygiene conditions at all times.
Holds venue chefs and sous chefs accountable for all property standards.
Participates in and presides over departmental and venue meetings, facilitating the flow of pertinent information from management to employees.
Sets priorities for the all culinary managers and supervisors, providing guidance and assistance as needed.
Establishes performance and profit objectives for short-term and long-term goals.
Reviews departmental reports, addressing potential conflicts and/or misinformation.
Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports.