Executive Chef

About Granite State Gaming & Hospitality, LLC

Granite State Gaming & Hospitality, a subsidiary of G2 Gaming, is committed to supporting community nonprofit organizations in New Hampshire through innovative entertainment, hospitality and gaming experiences. Our accomplished team of industry professionals have more than 150 years of experience and are ready to take charitable gaming to a whole new level; creating world-class venues, infusing more economic opportunities into the markets we serve while helping New Hampshire nonprofits thrive. We believe our innovative player experiences and enhanced operations can be a partnership that helps provide valuable resources directly to those organizations that are helping our friends and neighbors. We are currently open and developing first class gaming venues in Rochester, Hampton, and Littleton.

What You'll Expect

The Executive Chef manages the daily operations of the kitchen and oversees the consistent, high-quality production of menu items to established specifications. The Executive Chef maintains standards of cleanliness and adheres to all food safety protocols.

What You'll Do

• Interview and hire all BOH hourly employees. Train all staff to meet the established standards. Ensure proper staffing levels for the kitchen and each shift. Implement manpower plan for hourly staffing
• Manage Sous Chef and all BOH hourly employees, to include daily decision making, staff support, planning while upholding standards, product quality and cleanliness. Manage staffing throughout shift, including deciding when employees can clock out for the day.
• Oversee production of all prep items to ensure proper consistency and recipe adherence. Prepare daily food production and adjust par levels as necessary.
• Ensure food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products.
• Perform line checks throughout shift. Perform "showtime" line checks as necessary.
• Work at expediter station on the line to promote excellent food quality. Interact with Guests during shifts to ensure that their expectations are being exceeded.
• Control food cost with proper ordering and receiving protocols. Control labor cost with proper scheduling and management of productivity.
• Approve and enter all invoices concerning food products.
• Responsible for the completion of month-end inventory.
• Responsible for new menu implementations; train management and hourly employees on menu implementations. Provide culinary demonstrations, focused on maintaining product consistency.
• Create a positive working environment through building moral in the BOH. Ensure employee performance standards are consistent through documented, timely evaluations and reviews. Provide direction to employees regarding operational and procedural issues.
• Develop back of the house employees through training, shift meetings, and utilize the IST's. Conduct regular station food seminars and recipe demonstrations. Enforces uniform standards. Provide feedback and follow-up.
• Complete accident reports promptly in the event of employee injury.
• Work with Operations and Marketing teams to improve menu quality, consistency and creativeness.
• Keep GM promptly and fully informed of all problems or unusual matters of significance and take prompt corrective action where necessary or suggest alternative courses of action which may be taken.
• Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of this position.
• Maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• Provide a favorable image of the Company at all times to promote its aims and objectives, and to foster and enhance public recognition and acceptance of all of its areas of endeavor.
• Work on additional restaurant and operations related projects that may arise, as assigned by the General Manager, COO, District Manager or office staff.
• Other duties as assigned.
  
  

What You'll Bring

• Minimum 5 years of experience kitchen supervisory experience in a high-volume restaurant.
• Able to plan, direct and participate in operation of kitchen and food production outlets.
• Maintain current certifications in Serv Safe Food Manager, Allergen and Chokesaver.
• Strong listening and communication skills.
• Problem-solving and critical thinking.
• Must be able to work independently and maintain a high level of performance.
• Must be able to complete tasks in a timely and efficient manner while maintaining business standards.
• Provide exceptional service to internal and external Guests while leveraging the knowledge of the position and the business.
• Stay engaged and motivated with the business, department, and all Team Members at all levels while encouraging growth and development of self and others.
• Build lasting relationships by demonstrating honesty, integrity, and effective communication.
• Driven to exceed expectations while remaining accountable and fair.
  
  

What We'll Require

• Must be 21 years or older.
• High school diploma. GED, or relevant experience.
• Excellent customer service skills.
• Excellent organizational skills and attention to detail.
• Strong analytical and problem-solving skills.