What are the responsibilities and job description for the EXECUTIVE CHEF position at COMANCHE?
SCOPE OF POSITION:
The Executive Chef serves as the culinary leader and creative force for Comanche Nation Entertainment’s food and beverage operations. This position is responsible for driving culinary excellence, food innovation, guest satisfaction, operational performance, and Team Member development across all assigned dining outlets and food service operations. The Executive Chef is expected to create a high-quality dining experience that reflects exceptional hospitality, consistency, presentation, and flavor while supporting the overall brand, reputation, and financial goals of CNE. This role combines hands-on culinary leadership with strategic operational oversight in a fast-paced Tribal gaming and hospitality environment. The Executive Chef will be required to work at all of the Comanche Nation Casinos, but will initially work at Comanche Red River and move to other locations following a successful overhaul of the Comanche Red River food program.
DUTIES AND RESPONSIBILITIES:
The following are major duties and are not intended to be all-inclusive or restrictive.
• Lead the culinary vision, standards, and overall food identity for assigned CNE outlets and food
operations.
• Develop innovative, high-quality menus, recipes, seasonal offerings, and food promotions that
align with guest preferences, market trends, and operational goals.
• Create signature dishes and dining experiences that enhance guest satisfaction and encourage
repeat business.
• Ensure all food items meet established standards for quality, flavor, consistency, presentation, and
portion control.
• Conduct routine tastings and quality reviews to maintain culinary excellence.
• Stay current on culinary trends, food techniques, guest expectations, and industry best practices.
• Collaborate with Marketing and Operations on food promotions, entertainment events, VIP
functions, and special culinary events.
• Build and maintain strong relationships with vendors and suppliers to ensure high-quality products
and competitive pricing.
• Direct and oversee daily kitchen operations for restaurants, bars, banquets, catering, and other
assigned food service areas.
• Ensure kitchen operations run efficiently and safely while maintaining high standards of cleanliness
and organization.
• Monitor food preparation, line operations, prep production, and service execution.
• Maintain proper inventory levels and oversee food ordering and product rotation.
• Ensure recipes, preparation methods, and plating standards are consistently followed across all
shifts and outlets.
• Participate in hands-on kitchen operations as needed during peak business periods or staffing
shortages.
• Manage food cost, labor cost, and kitchen operating expenses within approved budget guidelines.
• Review and analyze operational metrics and culinary KPIs, including food cost percentage, labor
percentage, waste and spoilage, overtime trends, guest satisfaction feedback, ticket times,
inventory variances, and menu profitability.
• Develop and implement action plans to improve operational efficiency and financial performance.
• Assist with annual budgeting, forecasting, and strategic planning for culinary operations.
• Recruit, interview, train, coach, supervise, and evaluate culinary Team Members.
• Foster a professional, positive, and accountable kitchen culture focused on teamwork, respect, and
guest service.
• Provide leadership and development for Sous Chefs, kitchen supervisors, cooks, stewards, and
other culinary Team Members.
• Ensure Team Members receive proper training in recipes, food preparation, sanitation standards,
safety procedures, and equipment operation.
• Support succession planning and development of future culinary leaders within CNE.
• Ensure compliance with all applicable Tribal, federal, state, gaming, and health regulations.
• Maintain compliance with food safety and sanitation standards, including ServSafe and applicable
health department requirements.
• Ensure proper completion and maintenance of all food safety logs, temperature records, cleaning
schedules, and operational documentation.
• Promote a safe working environment and ensure proper use of kitchen equipment and procedures.
• Respond appropriately to inspections, audits, and operational reviews.
• Maintain a strong focus on guest experience through food quality, presentation, consistency, and
operational execution.
• Respond professionally and timely to guest concerns or complaints involving culinary operations.
• Support a hospitality-driven culture that reflects the values and service expectations of Comanche
Nation Entertainment.
SUPERVISORY RESPONSIBILITIES
This position directly supervises Line Cooks, Kitchen Supervisors, Cooks, and other assigned culinary
Team Members.
PHYSICAL& ENVIRONMENTAL DEMANDS:
- The Executive Chef is regularly required to stand in a stationary position for 75% or more of their shift, communicates and exchanges information with coworkers and guests, and maintains the kitchen area and personnel. The Executive Chef is required to reach with hands and arms, and to sit; climb or balance; and stoop, kneel, crouch, or crawl. The Executive Chef is regularly required to do light lifting of objects up to 75 pounds. Work is performed throughout all areas of the facility, where the noise levels vary from quiet to loud depending on the time of day, the specific location, and the amount of business. The Executive Chef must be able and willing to work evenings, weekends, and holidays, and in a smoke-filled environment. The workplace is also under constant surveillance, both inside and outside the facility.
- The Executive Chef may be exposed to the risks associated in attempting to resolve contentious issues with difficult guests and staff members.
- Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Must be willing to commute to Lawton, Cache, Elgin, and Devol, cities in Oklahoma.
- Must have a cell phone.
ACKNOWLEDGMENTS:
I have read this position description and certify that I can perform the duties and responsibilities, with or without an accommodation, and understand and accept the physical and environmental demands.
EDUCATION AND/OR EXPERIENCE:
• High school diploma or GED required.
• Culinary degree, formal culinary training, or apprenticeship required, or show successful
completion of similar culinary training or program.
• Minimum of three (3) years in an Executive Chef, Executive Sous Chef, or senior culinary
leadership role preferred.
• Experience in casino, Tribal gaming, resort, hotel, entertainment venue, or high-volume restaurant
operations strongly preferred.
• Strong creative menu development and recipe creation experience.
• Advanced knowledge of culinary techniques, food trends, kitchen operations, sanitation standards,
and food safety practices.
• Strong understanding of food costing, labor management, inventory control, purchasing, and kitchen financial operations.
• Proven leadership, coaching, Team Member development, and performance management skills.
• Strong organizational, communication, interpersonal, and problem-solving skills.
• Proficient in Microsoft Office and applicable culinary, inventory, or scheduling systems.
• Ability to work flexible schedules, including evenings, weekends, holidays, and special events.
• Must obtain and maintain all licenses required by the Comanche Nation Gaming Commission and
applicable Tribal, federal, or state agencies.