Executive Chef

Churchill Downs Incorporated•Florence, KY

1d•Onsite

About The Position

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.

Requirements

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.
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.
Able to obtain and maintain a valid Kentucky gaming/racing license

Nice To Haves

Experience or involvement in bar operations preferred.

Responsibilities

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.