Think Beyond The Label Jobs

POSITION: EXECUTIVE CHEF

DEPARTMENT: FOOD AND BEVERAGE

REPORTS TO: Director of Food and Beverage

FLSA STATUS: Exempt

CLOSING DATE: Open Until Filled

JOB SUMMARY: The incumbent will efficiently manage our kitchen staff in all food preparation activities and facilities. The Executive Chef is part of the Food and Beverage Department, responsible for providing a diverse and unique food production area that includes numerous restaurant outlets. The Executive Chef will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. This Candidate must be able to demonstrate culinary, management, and administrative skills.

ESSENTIAL DUTIES AND RESPONSIBILITES:

• Administers all aspects of food preparation at customer and employee facilities

• Coach, counsel, and train Team members whenever necessary.

• Monitor and maintain the operation of all food outlets to ensure compliance with consistent high level food quality and all standards.

• Meets the attendance guidelines and adheres to regulatory, departmental and company policies to ensure that quality service is maintained to the highest level.

• Monitor and review schedules to ensure that there is proper coverage for holidays, events, and day to day business levels.

• Know all food products, preparation styles, and recipes being utilized on property.

• Present to Director of Food and Beverage concise menus, suggestions, and/or concepts to maintain menu design, creating, and implementing all menu changes, additions and modifications for all outlets.

• Prepares budget for food, labor, and other expenses and manages expenses accordingly.

• Work closely with Purchasing Department to ensure best quality and pricing procurement, including but not limited to product cuttings and item reviews.

• Meets or exceeds applicable Tribal Health Codes.

• Maintains cleanliness of all back-of-the-house areas.

• Ensure that the physical property and equipment are protected, maintained, and utilized efficiently and effectively.

• Lead the back of the house team to identify, evaluate, and develop strategies to enhance revenue. Increase profitability, increase guest satisfaction with the departments services and outlets.

• Direct, manage, evaluate and monitor the performance of the culinary team.

• Oversee the leadership, evaluation, scheduling and coaching of the performance of the assigned personnel, leadership team and support members.

• Administers performance reviews as required

• Establishes and conducts training programs

• Responsible for all human resource matters such as: interviewing, selecting, hiring, promotion, demotion, and discipline of employees

• Controls food waste and pilferage

• Conducts weekly inspections of all assigned areas including line, preparation, pantry, clean up and storage to and administers safety policies and procedures pertaining to the procedures

• Outstanding example of and a credit to Akwesasne Mohawk Casino Resort.

• Assist the Director of Food & Beverage in establishing budgeted goals and objectives, monitoring financial aspects of the department and developing effective cost controls for the entire department.

• Perform all other duties as affined, delegated or directed.

  SUPERVISORY RESPONSIBILITIES: Directly supervises 3-6 culinary leadership associates and 50-70 associates in the various outlet kitchens. Carry out Supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training Associates; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

  QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required to successfully complete the essential duties of the position with or without reasonable accommodation.

  EDUCATION and/or EXPERIENCE: Must possess and associates degree or higher from an accredited college, university, culinary school or other institute of higher learning with an emphasis in Food and Beverage Management, Culinary or related field. A bachelors or master’s degree is highly preferred. Degree in culinary arts required from an accredited educational institution. Must have attained certification as an Executive Chef from the American Culinary Federation. At least ten years of working experience in a large volume food establishment including banquets, buffets, specialty restaurants and coffee shops.

  LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or Associates of organization.

  MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

  REASONING ABILITY: Ability to apply common sense, solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

  PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted.

• Knowledge of food preparation and presentation

• Basic computer skills

• Excellent interpersonal skills as well as documented excellent leadership/motivational skills

• Knowledge of sanitation standards and procedures

• Able to attend to multiple priorities simultaneously

• Problem solving abilities

• Able to be on feet for 8 hour shift

• Able to bend, reach, kneel, twist and grasp

• Exposure to extreme heat or cold temperatures

• Able to work any shift as required

• Physically mobile with reasonable accommodation

• Respond to visual and aural cues

• Read, write, speak, and understand English fluently.

• Must be able to handle high stress in the work environment and turn stress into high energy.

• Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required.

• Able to lift and carry 50 pounds.

• Able to quickly perform mathematical computations

  CERTIFICATES, LICENSES, REGISTRATIONS: Must obtain and maintain a New York State certification and St. Regis Mohawk Tribal Gaming Class III License which requires a criminal background check to be used solely for employment purposes. Successful candidates for employment must submit to and pass a drug test for illegal substances prior to employment being confirmed. In case of a positive result, the candidate is not eligible for employment with the Akwesasne Mohawk Casino Resort. Employment will not begin until process is complete.

  “The Mohawk Gaming Enterprise is an Equal Employment Opportunity Employer.”