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Position Summary

The Executive Chef provides leadership and guidance to over 100 team members within 7 outlets (Buffet, deli, 3 restaurants, EDR and banquets). Assists in the direction of day to day operations of the kitchen functions ranging from inventory to food and plate presentation. Plans and prices menu items, order supplies, and keep records and accounts. Assists the Director of Food and Beverage with the management of all staff (back of house) whose main responsibilities are in the kitchen.

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Closing Date: 2/26/2018

Starting Wage Range: DOE

Minimum Age: 21

Essential Functions

  • Oversees day to day operations of the kitchen functions, ensuring effective product results.
  • Utilizes a “hands on” approach in the kitchen and leads by example to promote teamwork.
  • Develops, implements, and maintains the F&B culinary policies and procedures.
  • Responsible for the development and execution of the culinary budget and major business objectives.
  • Ensure food products meet all appearance safety consistency and quality standards.
  • Manages food and labor costs within approved budget constraints.
  • Coordinates the development of menus, recipe indexes and cost cards, within budgeted guidelines.
  • Directs training of all staff with regards to food preparation and methodology to ensure qualified staff and consistency of all food presentations.
  • Responsible for hiring, training and developing employees.
  • Responsible for schedules, payroll, performance evaluation, and disciplinary actions of kitchen personnel.
  • Conducts routine inspections of all workstations to ensure that health and safety standards are followed and food products are properly stored and rotated.
  • Plans and conducts regular staff meetings increase staff awareness, team building and to enhance overall morale.
  • Adheres to regulatory, departmental and company policies and procedures.
  • Performs complex cooking assignments including the preparation of restaurant specialties and on and off site special events.
  • Performs special projects and other responsibilities as assigned.

 

Position Qualifications

Competency Statements

Analytical—the individual synthesizes complex or diverse information.

Problem solving—the individual identifies and resolves problems in a timely manner and gathers and analyzes information skillfully.

Communication Skills—the individual speaks and writes clearly and persuasively in positive or negative situations, demonstrates group presentation skills and conducts meetings.

Leadership—the individual inspires and motivates others to perform well, accepts feedback from others.

Management skills—the individual includes staff in planning, decision-making, facilitating and process improvement; makes self available to staff; provides regular performance feedback; and develops subordinates’ skills and encourages growth.

Quality management—the individual looks for ways to improve and promote quality and demonstrates accuracy and thoroughness.

Judgment—the individual displays willingness to make decisions, exhibits sound and accurate judgment and makes timely decisions.

Planning/organizing—the individual prioritizes and plans work activities, uses time efficiently and develops realistic action plans.

 

Education

High School Diploma or GED

Associates or Bachelor’s Degree in Culinary Arts or CEC Certification from American Culinary Federation or Culinary Institute of America

 

Experience

Eight years experience managing culinary operations rendering $5 million plus in annualized F&B revenues

Five years experiences in the Gaming/Hospitality industry

Three years multi outlet experience preferred

 

 

Certificates & Licenses

Must obtain a Siletz Tribal Gaming License

Must obtain OLCC within 30 days of employment

Must obtain a Food Handlers Card within  30 days of employment

Must obtain VIP Permit within 30 days of employment

 

Other Requirements

Experience in ice carving and tallow carving preferred