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JOB DESCRIPTION

TITLE: Executive Chef
DEPARTMENT: Food & Beverage
SUPERVISOR: Director of Food & Beverage
CLASSIFICATION: Compact Position – Gaming License Required
STATUS: Salaried Exempt – Grade 7
SHIFT: Various shifts as needed

JOB SUMMARY

The Executive Chef provides culinary leadership and direction for all food production operations at Fortune Bay Resort Casino, including restaurants, banquets, and other food venues. This position is responsible for maintaining high standards of food quality, presentation, guest satisfaction, food safety, sanitation, financial performance, and employee development.

The Executive Chef works closely with the Director of Food & Beverage and other department leaders to develop menus, control costs, improve operations, develop culinary talent, and ensure consistent execution of culinary standards throughout the property.

KEY DUTIES & RESPONSIBILITIES

Culinary Leadership & Menu Development

• Oversee all culinary operations to ensure consistent food quality, portion control, presentation, and timely service.
• Develops and implements menus, recipes, seasonal specials, signature items, and new culinary concepts.
• Uses menu engineering, food costing, sales information, guest feedback, and market trends to maximize profitability and guest satisfaction.
• Maintains standardized recipes, preparation procedures, portion sizes, plating standards, yields, and food costs.
• Conducts product testing and ensures successful implementation of new menu items and products.
• Works with Marketing and other departments on culinary promotions, special events, and revenue-generating initiatives.
• Provides hands-on culinary leadership and support during high-volume operations, special events, and other operational needs.

Food Safety & Quality

• Ensures compliance with health department regulations, food safety requirements, Serv-Safe standards, and company policies.
• Maintains high standards for food handling, preparation, storage, labeling, dating, rotation, and temperature control.
• Conducts regular inspections of kitchens, coolers, freezers, storage areas, and food production areas.
• Ensure proper sanitation and cleanliness standards are maintained throughout all culinary areas.
• Monitors food quality, consistency, portion sizes, preparation methods, and presentation.

Financial & Operational Management

• Maintains food and labor costs within established budget guidelines.
• Oversees inventory, purchasing, product usage, waste, portion control, and product yields.
• Responsible for negotiating, managing, and maintaining food and culinary-related vendor contracts in coordination with the Director of Food & Beverage and Purchasing.
• Reviews food cost, labor, waste, inventory, and financial reports and takes corrective action when necessary.
• Works with approved vendors to evaluate products, pricing, quality, availability, and service.
• Assists with annual budgeting, forecasting, purchasing, and operational planning.
• Identifies opportunities to improve efficiency, reduce waste, control costs, and increase profitability.
• Forecasts food production and purchasing needs based on business levels, events, occupancy, and historical sales.

Leadership & Employee Development

• Provides leadership, direction, coaching, and accountability to all culinary employees.
• Participates in interviewing, hiring, training, scheduling, performance evaluations, and employee development.
• Works with Sous Chefs and culinary supervisors to establish daily assignments, production schedules, prep lists, and staffing needs.
• Ensure employees are trained in recipes, food preparation, food safety, sanitation, equipment operation, and company standards.
• Develops and supports culinary talent and succession planning.
• Addresses performance, attendance, and personnel issues in accordance with company policies.
• Promotes teamwork, professionalism, communication, and a positive work environment.

Guest Service & Communication

• Establishes and maintains high standards for food quality, service, and guest satisfaction.
• Responds to and resolves guest concerns related to food quality, preparation, or presentation.
• Works with guests and event teams to develop menus for weddings, banquets, special events, and other functions.
• Communicates culinary priorities, staffing needs, menu changes, operational concerns, and product issues to management.
• Represents the culinary department at management meetings and special events.

Equipment & Facility Management

• Ensures culinary equipment is properly operated, cleaned, maintained, and repaired as needed.
• Maintains equipment and smallware’s inventories and coordinates preventative maintenance and service.
• Ensures kitchen and food production areas remain clean, organized, safe, and operational.

PERFORMANCE EXPECTATIONS

• Achieve established food and labor cost targets.
• Maintain food safety and sanitation standards.
• Maintain effective inventory controls and minimize food waste.
• Maintain consistent food quality, presentation, and portion standards.
• Support guest satisfaction and overall dining experience goals.
• Develop and retain a strong culinary team.
• Identify opportunities to improve efficiency, profitability, and operational performance.

QUALIFICATIONS

• Minimum two-year Culinary Arts degree or equivalent culinary education and experience.
• Minimum five years of food service management experience, preferably in a high-volume restaurant, resort, casino, banquet, or hospitality environment.
• Strong culinary, leadership, organizational, communication, and problem-solving skills.
• Demonstrated knowledge of food costing, budgeting, purchasing, inventory control, and labor management.
• Experience developing menus, recipes, food specifications, and plating standards.
• Ability to lead, coach, train, and develop culinary employees.
• Ability to work effectively in a fast-paced, high-volume environment.
• Serv-Safe certification or equivalent food safety certification required.
• Must be able to obtain and maintain required gaming licensure.

WORKING CONDITIONS

This position requires the ability to work in a fast-paced, high-volume food service environment and may require extended periods of standing and walking. The position may involve lifting, bending, reaching, and working in hot and humid kitchen environments. The Executive Chef must be able to work various shifts, including evenings, weekends, holidays, and special events as required.

Reasonable accommodation will be considered in accordance with applicable requirements.