Executive Chef

Kickapoo Lucky Eagle Casino•Eagle Pass, TX

8d•Onsite

About The Position

The Executive Chef is responsible for executing all aspects of food production, sanitation, presentation, cost control, staff training, and organization across food operations and venues. The role supports guest retention and the operating success of the food and beverage department while ensuring compliance with applicable Tribal, Federal, gaming, and organizational requirements. The Executive Chef reports to the Director of Food and Beverage and supervises Sous Chefs. The position manages food service operations, including menu development, scheduling, food and labor costs, sanitation, staffing coverage, food production, and quality assurance. It oversees culinary staff and outlet kitchens, plans menus and special-event food service, manages inventory and product ordering, develops recipes and training, monitors financial performance, and works with other food and beverage leaders on staffing and operations. The Executive Chef also supports annual budgeting, maintains kitchen equipment and a preventative maintenance program, and completes required operational and financial documentation. The role requires maintaining a clean, safe, and comfortable environment; ensuring food quality and service standards; and training, coaching, and leading culinary personnel. The Executive Chef must also maintain confidentiality, complete assigned training, follow guest-service and gaming requirements, and monitor compliance with currency transaction reporting, Title 31, IRS reporting, and anti-money-laundering policies. Other duties may be assigned based on organizational needs. Work takes place in back-of-house areas, on the casino floor, and in a normal office setting. The position involves frequent standing and walking in a smoke-filled environment, contact with the public, varying noise and lighting, and possible travel. Extended hours and irregular shifts, including nights, weekends, and holidays, may be required. The role may involve stressful conditions and interaction with difficult guests or staff. Employment conditions include obtaining and retaining a KTTT Gaming Commission License, passing the required background check, maintaining current and valid documents, authorization to work in the United States, being at least 18 years old, having reliable transportation, and complying with KLEC policies and gaming regulations.

Requirements

High school diploma or GED.
Progressive culinary leadership experience.
At least five years of operational experience in a free-standing or casino restaurant culinary operation, with at least eight years of culinary-related management experience, or an equivalent combination of education and experience.
Most recent or current position must have been Executive Chef in the restaurant, hospitality, hotel, or casino industry, with multiple à la carte operations.
Proven ability to drive profitability through menu engineering, cost controls, and payroll management.
Strong written and oral communication skills in English.
Ability to work independently with minimal supervision and maintain effective relationships with leadership, vendors, and staff.
Ability to work under pressure in a fast-paced, stressful environment, meet multiple deadlines, and multitask.
Strong critical-thinking, analytical, and guest-service skills; positive attitude; and strong organizational and leadership qualities.
Ability to perform basic arithmetic, define problems, collect data, establish facts, and draw conclusions.
Ability to understand complex instructions and material.
Ability to establish and maintain professional relationships with people from varied social and cultural backgrounds and with coworkers at all levels.
Ability to work effectively with others and demonstrate empathetic, enthusiastic leadership and team-building skills.
Ability to maintain confidentiality and comply with established casino guest-service programs.
Ability to meet the physical demands of the position, including standing, sitting, walking, pushing, pulling, climbing, bending, reaching, communicating, concentrating, and frequently lifting or moving up to 30 pounds.
Ability to obtain and retain a KTTT Gaming Commission License, including successful completion of the required background check.
Authorization to work in the United States.
Must be at least 18 years of age.
Reliable transportation to commute to and from work.
Must comply with the KLEC handbook, internal policies and procedures, and gaming regulations.
Must be able to work extended hours and irregular shifts, including nights, weekends, and holidays, as required.

Nice To Haves

Degree from an accredited culinary school.
Open or start-up experience.
Spanish or other language skills.
Qualified Kickapoo Traditional Tribe of Texas Members and qualified Native Americans receive preference.

Responsibilities

Ensure compliance with applicable Tribal, Federal, and other laws, gaming regulations, and Kickapoo Lucky Eagle policies and procedures.
Provide high standards of guest service by listening and responding to guest and team member concerns and questions.
Manage food service operations, including menu development, scheduling, food and labor costs, and sanitation.
Maintain normal operational flow and staffing coverage for food service areas on each shift.
Coordinate food production and quality assurance, ensure product consistency, and adjust operations to business needs.
Monitor food waste and overproduction, use leftovers appropriately, and ensure proper product rotation and quality control.
Supervise cooks and Sous Chefs; coordinate and participate in event operations; and monitor food and labor costs.
Plan menus, catering packages, daily specials, buffet menus, and TDR menus while maintaining financial responsibility for menu mix.
Oversee food inventory, ordering, and receiving according to organizational specifications.
Train new team members, organize and lead staff meetings, and coach culinary and back-of-house personnel.
Maintain current knowledge of menu items, products, styles, and trends in food service.
Maintain staff and operational records, including timekeeping and time-accrual records.
Ensure food products meet or exceed established specifications and standards and that service levels reflect forecasted needs.
Coordinate with other Food and Beverage management on staffing, management coverage, scheduling, and planning.
Use preparation and production lists, maintain adequate par levels, and ensure food products are prepared daily.
Set up, stock, and oversee quality and service execution in assigned food outlet kitchens.
Complete required daily, weekly, and monthly financial reports.
Maintain a sanitary, neat, clean, safe, and comfortable environment for team members and guests.
Review menu items, revise recipes, and recommend changes to menu offerings.
Ensure safe and careful operation of kitchen equipment and create a preventative maintenance program based on manufacturer recommendations and schedules.
Create recipe cards for menu items and train cooks in their use.
Plan and prepare food for special events, banquets, and meetings.
Ensure food is appealing, tasty, and served fresh.
Assist the Director of Food and Beverage with the annual budget and recommend staffing, menu, training, and kitchen-equipment needs.
Ensure kitchen staff comply with safety and sanitation policies, procedures, regulations, codes, and standards.
Demonstrate and promote KLECH core values and MAD skills.
Protect confidential information entrusted to the position and complete required training.
Monitor compliance with Federal currency transaction reporting, Title 31, IRS Currency Transaction Reports, and property anti-money-laundering policies; maintain accurate MTL, MIL, CTR, and SAR records as needed.
Perform other duties as assigned.