Exec Chef Conv & Banq IV TI-Commission

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Job Profile Title:

Exec Chef Conv & Banq IV TI-Commission

Job Code:

16651

Profile Title:

16651 Exec Chef Conv & Banq IV TI-Commission

Grade / Band:

L2

FLSA Status:

Exempt

It is the primary responsibility of the Executive Chef to oversee the daily culinary operations of the restaurant while developing and maintaining the evolution of the food program to the highest quality. Oversight includes maintaining staffing, recipe, inventory and supply management for the kitchen, optimization of profits, and ensuring excellence in guest satisfaction during the dining experience.

Oversees the daily kitchen operations to ensure overall guest experience meets and exceeds expectations

Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements

Reviews BEOs, SEOs and MEOs daily to ensure that events are properly set up and executed upon

Ensures that all standards for set up for food presentation, quality and temperature are met for every event

Ensures that time standards and criteria are met for food delivery and set up with every event

Manages and monitors fiscal budget, operations of assigned department(s) and marketing strategies to produce both short-term and long-term profitability for the company

Responsible for smooth, efficient, ·cost effective operation of the kitchen to include labor management, food cost management, inventory control and supervision of all aspects of service to avoid over/under production

Maintain quality and proper presentation of food by ensuring all orders are accurately handled and expedited

Work closely with the Culinary team to establish and maintain control of standards for purchasing and receiving product while effectively utilizing company sourcing, purchasing, and cost transfer systems

Utilize extensive knowledge on menu development and completion to plan, implement menu design and create suitable dishes with standard recipes in conjunction with the property Executive Chef, Assistant Executive Chef and Director of Banquets

Ensures compliance with SNHD regulations for sanitation and compliance with all state and federal regulations regarding food and alcoholic beverage service

Delegate responsibilities to management to ensure supervision of tasks to completion, correctly and on time

Provides input into the research, development, evaluation ·and implementation of new products, services, technology and processes to ensure competitive position and in anticipation of changing customer needs within the dynamic hospitality and gaming environment

Manages assigned operational functions within the department consistent with the strategic plan and vision for the department and division and property.

Communicate with chefs, management, employees and guests efficiently with proper reporting and meetings

Maintains excellent knowledge of venue’s food & beverage products, menu items and equipment used to perform duties

Provides input/makes recommendations to the property Executive Chef when changes to product offerings, menu redesign,service, and/or staffing is needed

Communicates daily with Catering & Banquets team, the Director of Banquets, Managers on duty, providing current information on special event orders, large parties and expected VIPs

Opens/closes shift, including management of daily logbook and pre-event team briefing

Reviews and completes daily payroll in meeting operational productivity standards

Manages the delivery and measurement of guest service within assigned department(s) consistent with the company’s core service standards and brand attributes

Manages event room and kitchen activities to ensure quality production/delivery of product and service

Interacts with guests regularly to ensure satisfaction and enjoyment of dining experience

Reacts to any guest complaints and takes any appropriate action

Performs other job-related duties as requested

Proof of eligibility to work in the United States

Bachelor's Degree

or relevant experience in a related field

Required

2+ Years of Prior Relevant Experience

Catering and banquets and/or specialty restaurant, or relevant experience

Required

Previous experience managing employees using a Collective Bargaining Agreement

Preferred

Previous senior management experience in upscale dining

Preferred

Bilingual, English as the primary or secondary language

Preferred

Previous experience working in a similar resort setting

Preferred

Use fair, equal, and sound judgment when making decisions

Expertise in budgeting, forecasting and capital expenditures

Organizational skills to function effectively with attention to detail while meeting established deadlines

Working knowledge of PC software (MS Word, Excel, Access, Outlook, etc.)

Ability to establish guidelines for proper staffing to maximize efficiency and minimize labor costs

The ability to handle all situations professionally and excellent interpersonal skills to deal effectively with guests, management and employees

Work in a fast-paced, busy, and somewhat stressful environment; maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines

Excellent customer service skills

Interpersonal skills to effectively communicate with all business contacts

Ability to effectively communicate in English, in both oral and written forms

Balancing

X

Bending

X

Carrying __pounds

X

50

Clear speech - simple

X

Clear speech - complex

X

Climbing

X

Crawling

X

Crouching

X

Distant vision

X

Driving - auto/van

X

Driving - limousine

X

Flexibility - upper body

X

Flexibility - lower body

X

Hearing/Listening

X

Kneeling

X

Lifting __pounds

X

50

Near vision

X

Normal vision

X

Pushing/Pulling

X

Reaching

X

Sitting

X

Standing - 5 hours minimum

X

Stooping

X

Typing __w.p.m.

X

Walking

X

Communication - verbal

X

Communication - written

X

Confined area

X

Contacts - works alone

X

Contacts - works with others

X

Exposure to dust / dirt

X

Exposure to fumes / odors

X

Extreme cold

X

Extreme heat

X

Fast pace

X

Hazardous conditions - Chemicals

X

Hazardous conditions - high structures

X

Hazardous conditions - high voltage

X

Indoors

X

Noise levels - low to moderate

X

Noise levels - low to high

X

Office conditions

X

Outdoors

X

Restricted area

X

Smoke

X

__% Travel

X

Wet/Humid

X

Live Stream/ Video Recording

X

Analytical

X

Clerical

X

Comprehension

X

Crisis incidents

X

Customer service

X

Decision making

X

Fatigue

X

High pressure

X

Judgment

X

Long hours

X

Math skills - advance

X

Math skills - basic

X

Memorization

X

Organization

X

Perception

X

Reading - simple

X

Reading - complex

X

Repetition

X

Safety hazards

X

Tight deadlines

X

Writing - simple

X

Writing - complex

X