Executive Chef - Casino is responsible for all of the operations of the kitchens. Creates and updates menus to maximize profits and minimize loss. Being an Executive Chef - Casino tests and develops recipes. Monitors customer satisfaction. Additionally, Executive Chef - Casino maintains inventory of kitchen supplies and food. Ensures that food and facilities meet all governmental regulations. May require a bachelor's degree in area of specialty. Typically reports to a top management. The Executive Chef - Casino manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. To be an Executive Chef - Casino typically requires 5 years experience in the related area as an individual contributor. 1 - 3 years supervisory experience may be required. Extensive knowledge of the function and department processes. (Copyright 2024 Salary.com)
PURPOSE AND PERFORMANCE GOALS
The Executive Chef is responsible for overseeing all culinary functions for two hotels. This position will work continually to improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. The Executive Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas (e.g. room service, restaurants, bar/lounge) and all support areas (e.g., dish room, purchasing).
ESSENTIAL DUTIES AND RESPONSIBILITIES
SUPPORTIVE FUNCTIONS
In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Safety Requirements
Team members will be trained in the proper use and care of any assigned PPE. Team members are responsible for reporting defective, damaged, or lost PPE, or equipment that does not fit properly.
ORGANIZATIONAL RELATIONSHIPS
Positions directly reporting to this position (titles):
Sous Chef
Line Cooks
Dishwashers
EDUCATION AND/OR EXPERIENCE
High School graduate diploma or equivalent preferred. A minimum of 3-5 years of high-volume Executive Chef experience required. Culinary Arts Degree, equivalent experience, and training will be considered.
LANGUAGE SKILLS
Must be able to communicate clearly with guests, customers, supervisors, and fellow team members.
CERTIFICATES, LICENSES, REGISTRATIONS
State health department certificate for food safety, IL Sanitation License, CPR/First Aid certification, Basset or equivalent
GROOMING STANDARDS
Team Members must maintain a neat, clean and well-groomed appearance. Specific guidelines will be explained during the orientation process.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job with or without reasonable accommodation. Must be able to push/pull/lift up to 100 pounds. Job frequently requires standing, walking, kneeling, crouching, bending, stooping
The hospitality industry functions 24 hours a day, 7 days a week, any team member may be required to work rotating shifts, overnight shifts, overtime, and holidays. Also, depending on the season, hours may be reduced at any time.
Upon employment, all employees are required to fully comply with Oxford rules, regulations, expectations, and standards. All team members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
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