Executive Restaurant Chef

Full House Resorts, Inc•Waukegan, IL

3h•$85,000 - $135,000•Onsite

About The Position

We are seeking an experienced and driven Executive Chef to lead our culinary operations with excellence. This role is responsible for overseeing the efficient, cost-effective, and sanitary operation of all back-of-house areas, including kitchens and dish room facilities, while ensuring the consistent delivery of high-quality cuisine. The ideal candidate will be a collaborative leader who works closely with the Food & Beverage Management Team to drive sales, enhance the guest experience, and support the continued growth of the business.

Requirements

Possess a working knowledge of the systems used within our company.
Proficient in opening and closing procedures.
Proficient in producing accurate monthly inventories, when necessary.
Food knowledge.
POS system proficiency.
Experienced in high volume food sales.
Possess leadership, team building and implementation skills.
4+ years of management experience.
7+ years of foodservice experience.
Exhibits superior technical and natural cooking abilities.
Minimum of 5 years of experience in a multi-unit food and beverage operation or casino/hotel operations.
Possess knowledge of standards for all aspects of food and beverage service, storeroom procedures, and cooking methods.
Able to obtain/maintain necessary licenses and/or certifications as required by local gaming regulations.

Nice To Haves

College Degree preferred
Bilingual is a plus (preferred)

Responsibilities

Creating and/or maintaining an upbeat, productive and educational environment.
Projecting a positive attitude and visible respect for all employees and food.
Ongoing training and perpetual improvement of product and workplace (i.e. safety & sanitation).
Providing feedback and direction to the Chef Team so as to continue their development.
Actively participating in the weekly F&B meetings to discuss the business and the role of the kitchen in the building of the business.
Working with the management and front-line teams to increase guest counts and to develop a loyal guest base.
Keeping a keen eye on service particulars in every Front of House & Back of House department, as well as on the training of all new hires, to achieve service excellence.
Assisting the Director and Assistant Director of Food & Beverage and Talent Manager with overseeing all aspects of the staffing of the restaurant, from a management level through front line positions.
Establishing and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs.
Recruiting and hiring a crew of quality employees, including all leadership positions and all line level employees.
Establishing a system whereby all employees are thoroughly trained in issues pertaining to their position (i.e. knife safety, proper handling of product, use of chemicals, etc.).
Working with the leadership to provide ongoing training of the menu to the Front of the House through pre-meals and additional meetings as necessary.
Teaching and coaching staff on a daily basis.
Completing bi-annual performance reviews of Sous Chefs.
Working with the leadership team to ensure all kitchen employees receive a yearly review.
Maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all: Disciplinary incidents, Counseling sessions, Accidents/injuries (with regards to Workman’s Compensation), Termination reports, Change of status forms.
Continually assessing the status of the current culinary team, developing action plans to address the developmental issues of each team member and following through on each Chef’s progress.
Always looking at staff from within for promotions and working with those individuals to develop a plan of action.
Coaching, mentoring and developing the culinary team as well as key hourly employees.
Working with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs.
Participating in all P&L review meetings.
Analyzing a monthly P&L.
Developing an appropriate kitchen action plan and following through on those plans.
Working with his/her staff in making a continual effort to find ways to reduce costs in all areas of the Back of House operations.
Monitoring daily labor reports and minimizing overtime.
Weekly assessments of food cost based on purchases.
Producing a complete and accurate physical food inventory on a monthly basis should the food cost become unreasonable.
Other assigned duties.