Job Details

Executive Chef

The Executive Chef oversees all aspects of kitchen operations and leads the culinary team in the successful execution of daily food service. This role is responsible for driving continuous improvement in guest and employee satisfaction while maximizing the financial performance of all food and beverage outlets.

Essential duties and responsibilities include ensuring compliance and high standards of sanitation, cleanliness, and food and beverage standards and procedures; training, mentoring, and managing kitchen personnel; scheduling and coordinating the work of Sous Chef, Cooks, and other kitchen employees; providing training and professional development opportunities for all kitchen staff; establishing controls to minimize food and supply waste and theft; selecting and developing recipes; standardizing production recipes to ensure consistent quality; establishing presentation technique and quality standards; planning and pricing menus; ensuring proper equipment operation/maintenance and safety, health, and sanitation in the kitchen; attending bi-weekly management meetings; cooking selected items or for select occasions; assisting marketing with banquets, parties, and special events; understanding and communicating to staff the operating and maintenance procedures of all departmental equipment; working days, nights, weekends, and holidays; maintaining and understanding compliance with federal, state, and local regulations; enforcing all policies and procedures; and performing all job functions in a safe and responsible manner.

Direct oversight of all Kitchen personnel is required. Responsibilities include interviewing, hiring, planning, and directing work, training, appraising performance, rewarding and disciplining team members, and addressing complaints and resolving problems. Must be able to communicate well in all conditions and respond positively to guest or team member issues, ensuring all guests receive the best possible experience. Must carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skills, and/or abilities required. All Employees must be knowledgeable of all Company policies and procedures, including fire and safety regulations.

Education and/or experience: High School Diploma or Equivalent Required. Culinary Arts Degree preferred. Three or more years culinary supervisory experience.

Certificates, licenses, registrations: Must be able to obtain and maintain an Iowa Racing and Gaming Commission License. Must have a valid driver's license.

Skills: Must be able to effectively communicate in English in all manners. This position will require minimal public speaking. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Must have Microsoft Office experience.

Reasoning ability: Planning Discriminating Colors Remembering Details Working Rapidly Using Arithmetic Working at Various Tempos Reading Concentrating Amid Distractions Directing Others Remembering Names & Faces Making Decisions Examining & Observing Details Other.

Physical demands: Standing Sitting Walking Bending/Stooping Reaching Observing Kneeling Stretching Carrying Pushing Pulling Turning Hearing Balancing Tasting Smelling Lifting 50 lbs. Other.

Work environment: Inside Outside Dry Wet Noisy Odors Heat Changing Temperatures Hot Cold High Places Dirty Hazards Gloves Other.

Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.