Executive Chef- Pastry

Downstream Casino Resort•Quapaw, OK

2d•Onsite

About The Position

The Executive Chef- Pastry is responsible for maintaining a high level of food quality and guest service, while managing food, labor, and other expenses within budget. This role involves supervising and coordinating the activities of kitchen staff, ensuring proper food preparation, storage, and presentation. The Executive Chef must be a hands-on leader with a passion for food, responsible for the overall direction, coordination, and evaluation of team members. This includes interviewing, hiring, training, coaching, and performance management. The position requires adherence to company policies, legal guidelines, and the Food and Beverage Director's instructions. Key responsibilities include ensuring food safety and sanitation, managing inventory, developing creative dishes, preparing requisitions, promoting guest relations, and completing financial analysis and reports. The role also involves developing a positive work environment, collaborating with front-of-house management, and ensuring team members have the necessary training and tools. The Executive Chef must meet attendance guidelines and adhere to company policies ethically, serving as a positive example for the organization. Exceptional customer service and professional communication are essential, as is attending all necessary training meetings and assisting with other projects as directed. Duties are subject to change, and hours are determined by a 24-hour schedule.

Requirements

Must be at least 18 years old or older upon employment.
High school diploma or its equivalency required.
Two-year Culinary Arts School or equivalent technical training in Food & Beverage.
Five years of restaurant industry work, including two to three years progressive supervisory experience in food production in a hotel or chain restaurant environment.
Knowledge of food and labor costs.
Budget and P&L knowledge and experience.
Proven performance in implementing and maintaining food production operational standards.
Team Player.
Must present a well-groomed and professional appearance.
Must possess excellent communication skills.
Must be able to read, write, speak, and understand English.
Must be able to respond to visual and oral cues.
Ability to write routine correspondence and to speak effectively to the public, team members and customers.
Must be able to deal effectively and interact well with customers and team members.
Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.
Must be able to be approved for and maintain a valid gaming license.
Work nights, weekends and holidays as required.
Employment is contingent upon a favorable outcome of a background investigation and drug screening.
Must be physically mobile with reasonable accommodations and be able to maneuver to all areas of the casino.
Must be able to tolerate areas containing secondary smoke, high noise levels, bright lights, and dust.
Operate in mentally and physically stressful situations.
Able to operate the following equipment: cutting boards, mixers, pourers, knives, and other necessary equipment.
Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, team members, and members of the business community in all situations.
Ability to calculate figures and amounts such as discounts, proportions, percentages, and volume.
Ability to determine cost of skills.
The team member must frequently lift and/or move up to 50 pounds and occasionally lift/move up to 100 pounds.
Must be positive, upbeat, professional and a team player.

Nice To Haves

Familiarity with MS Word, Excel, and Outlook is a plus.

Responsibilities

Maintain a consistent high level of food quality and guest service, maintaining food, labor, and other expenses at budgeted levels.
Supervise and coordinate activities of cooks and other workers engaged in preparing & cooking food items.
Responsible for the overall direction, coordination & evaluation of team members in their daily activities.
Carry out supervisory responsibilities in accordance with the company's policies and procedures, adhere to all laws and follow guidelines established by the Food and Beverage Director.
Interview, hire, train, coach team members, planning, scheduling, assigning, and directing work, appraising performance, counseling, addressing complaints and resolving problems.
Ensure proper receiving, storage & rotation of food products to comply with health department regulations and to minimize spoilage & waste.
Visually inspect appearances of all food for proper overall presentation to maintain appeal.
Observe workers engaged in preparing, portioning & garnishing foods to ensure prescribed methods of cooking, garnish, and portion sizes.
Give instructions to cooking team members in fine points of cooking.
Cook & carve meats, and prepare dishes, such as sauces.
Utilize creative cooking skills.
Prepare requisitions for supplies and food items for production in workstations.
Promote outstanding guest relations.
Maintain cleanliness and sanitation of all back of the house areas.
Keep equipment in proper working order.
Complete financial analysis and reports as assigned.
Develop and maintain a positive work environment throughout the back of the house kitchen areas.
Communicate and work closely with front of the house management to ensure a quality team member-guest experience.
Provide adequate training and tools for team members so they may effectively perform necessary job duties.
Meet attendance guidelines and adhere to departmental and company policies.
Adhere to regulatory, departmental, and company policies in an ethical manner.
Provide exceptional customer service to all patrons and communicate in a pleasant, friendly, and professional manner always.
Maintain a professional work environment with supervisors and staff.
Attend all necessary training meetings.
Assist in other projects, as directed.