POSITION SUMMARYThe Executive Chef is responsible for leading, aligning and driving the culinary initiatives with the goal to positively impact restaurant sales, profits and guest satisfaction through product innovation and guest service experience and support the casino core values. The employee will lead the department in providing an exciting environment and world Class Service by delivering Old-World Hospitality and Charm. The Executive Chef will develop and monitor food and labor budgets for the department, as well as ensure and maintain highest professional food quality and sanitation standards.

GENERAL ACCOUNTABILITIESThe following statements are intended as general illustrations of the work in this class and are not all- inclusive:

• Hires, motivates, trains, coaches, mentors, and directs departmental managers that possess the aptitude to provide excitement as well as deliver world class service in order to ensure that Team Members receive sufficient leadership, guidance, and resources to accomplish established objectives
• Review activities in the culinary department in order to gauge and improve staffing levels, working conditions and other matters which influence quality guest service and profitability
• Ensure Team Members deliver Old-World Hospitality and Charm, as well as live the company core values
• Review financial transactions, sales and activity reports, and other performance data to ensure an efficient operation; financial management includes, but is not limited to, P&L analysis, budgets as well as payroll management
• Establish department standards, guidelines and objectives and maintains other administrative processes such as budget and staffing to ensure proper planning and efficient operation of assigned areas
• Responsible for enhancing the food product that is presented to guests
• Responsible for responding to the marketplace and to guests’ needs, both present and anticipated
• Recommend changes to the food product by using market research to develop new products
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
• Ensures operation is Safe Food Handling and OSHA practiced
• Communicate effectively, both verbally and in writing, to provide clear direction in assigning and instructing the F&B team in the details of their work
• Review guest complaints/concerns and take appropriate action
• Plan and conduct staff meetings
• Attend other related meetings to obtain and disseminate pertinent information
• Responsible for conducting in a gracious, kind, and warm manner that creates a sense of fondness, as well as professional, courteous, and responsive manner, which reflects positively on the company and its core values
• Participate on property Safety Committee
• Performs other duties as may be assigned by department and/or company management

 WORKING CONDITIONSMust have ability to:

• Accurately calculate figures and amounts and perform mathematical functions applicable to business needs
• Define problems, collect data, establish facts, and draw valid conclusions
• Interpret a variety of technical and mathematical formulas
• Interpret and follow through on a variety of instructions furnished in written, oral, diagram or schedule form
• Effectively communicate with all levels of Team Members as well as outside contacts
• Resolve problems and conflicts in a diplomatic and tactful manner
• Demonstrate leadership and fairness in dealing with guests and Team Members
• Possesses the ability to instill a sense of pride and personal responsibility in staff
• Be flexible to work all shifts including holidays, nights, weekend hours and overtime as business needs dictate
• Be physically mobile with reasonable accommodations including ability to push, pull, carry, and lift up to 25 lbs.
• Ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces

JOB QUALIFICATIONSMust be a minimum of 18 years of age. Expert knowledge of safe food preparation techniques and methods. Extensive knowledge of menu development, cost, and wage control. Thorough knowledge of kitchen equipment, food products, standard recipes, and proper preparation. A minimum 2 years in an Executive Chef of culinary leadership role, with progressive supervisory/managerial experience is required. Excellent communication skills both written and oral. Ability to read, analyze, interpret, and comprehend technical procedures, government regulations, business periodicals, instructions, and correspondence/memos; author reports, business correspondence and procedure manuals; effectively present information and respond to questions from groups of managers or staff, guests, and the public. Working knowledge of Excel and Word required. Attention to detail and accuracy. Maintain confidential information.

COMPLIANCE RESPONSIBILITIESIn addition to the other duties described herein, every Team Member has the following responsibilities related to compliance with laws and regulations:

• Attend required training sessions offered by the casino
• Obtain required license(s)
• Perform the duties described in compliance with local laws and regulations
• Responsible for taking the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco
• Knowledge of the ordinances, regulations, laws, policies, and procedures relating to the Team Member’s department
• Knowledge of the property’s programs to address problem gambling
• Consult with the appropriate individuals and maintain an effective system of written policies, procedures, and internal controls to ensure compliance with the state regulations and Systems of Internal Controls
• Responsible for taking the appropriate steps to investigate exceptions, fraud, and potential violations and report such instances to the appropriate levels of management
• Report any acts of wrongdoing on behalf of any Team Member that they have knowledge of

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