Executive Chef

Summary:

The Executive Chef is responsible for providing leadership and management for the F&B kitchen staff. Provides overall strategic direction of all culinary activities, encompassing a combination of high volume buffet, high-end steak and seafood dining outlet, sports lounge, beverage, catering and banquets, in-room dining, kitchens, stewarding, and any other F&B related areas. Responsible for developing menu items and recipes, designing food presentation techniques, producing a high-quality product and service, and maintaining an efficient and effective operation. Responsible for developing and meeting financial projections, goals, and objectives. All duties are to be performed in accordance with Rhythm City Casino Resort policies, practices, and procedures.

Essential Functions:

• Identify new and innovative strategic opportunities to fit the changing business needs and property strategic priorities. Lead the culinary concept development for all venues.
• Formulate, implement, and administer operational procedures pertaining to recipe development, menu rotation, inventory levels, and food preparation with a strong attention to quality control.
• Develop menus that meet quality standards and competitive pricing for our market. Develop distinctive signature services and products that provide “local flavor”.
• Monitor F&B performance across the property and the Quad Cities market and recommend approaches and partnership opportunities to achieve business success and ensure the property is moving forward with a clear competitive advantage.
• Build and direct a high-performing team by ensuring accountability to business strategies and driving financial performance, quality products, and guest service delivery goals across all F&B outlets.
• Evaluate current needs, past experiences, and forecasted business conditions in order to make decisions and recommendations for the best allocation of resources among F&B outlets to achieve maximum financial returns, quality levels, performance, and guest services levels.
• Prepare annual budgeting and ensure food and labor costs as well as all fiscal responsibilities are met.
• Utilize a “continuous improvement” approach to identify improvement opportunities, leverage creativity and flexibility in determining solutions, create and execute plans.
• Work closely with local, state, and governmental organizations in maintaining the highest standards of safety, health, sanitation, and cleanliness in F&B areas.
• Coordinate the selection, purchasing, storage, inventory, maintenance, and usage of all F&B related food products, supplies, and equipment.
• Supervise and develop staff by mentoring, motivating, coaching, training, consistently providing feedback, and holding them accountable. Approve the hiring and termination of all the kitchen staff.
• Ensure department employee engagement and culture strategies are implemented and executed to improve employee productivity and morale.
• Develop and maintain effective communications amongst all staff and operating departments.
• Coordinate the development, interpretation and implementation of property policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules, and regulations for the F&B kitchen staff.
• Support compliance with all internal procedures and regulatory requirements, including those associated with underage and intoxicated guests.
• Adhere to current law and policy to provide a work environment free from illegal and discriminatory behavior.
• Complete job duties with minimal supervision.

Required:

• Seeking a candidate with senior level management experience at a multi-outlet casino, resort, or hotel.  
• Desired experience in both corporate and multi-unit (regional) environments.
• College degree or equivalent experience preferred.
• Must exhibit a strong passion for food, quality, and service; enjoy creating menus, working with and leading the kitchen staff, and building relationships with guests and vendors.
• Must be familiar with a variety of the field's concepts, practices, and procedures.
• Display a wide array of creativity and innovation.

Schedule:

Full-Time: Varies, to include nights, weekends and holidays

Salary:

Based on experience