Executive Chef Property - Cherokee Nation Businesses : Job Details

PRIMARY PURPOSE:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.Position Status: Salaried - ExemptLocation: Gold Strike Casino - Tunica, MSPRINCIPAL DUTIES AND RESPONSIBILITIES:* Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed.* Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff.* Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development.* Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change.* Manage COGs, drive profits, manage labor, and control expenses.* Perform other job-related duties as requested.MINIMUM REQUIREMENTS:* Bachelor's degree in a related field, or equivalent experience.* Four (4) or more years of prior relevant experience.PREFERRED:* Previous experience managing employees under a collective bargaining agreement.* Previous experience working in a similar resort setting.* Previous leadership experience at a multiple-outlet property with a large-scale luxury Banquet business.* Associate's Degree in Culinary Arts or a recognized formal certified training program from a national culinary association.CERTIFICATIONS, LICENSES, AND REGISTRATIONS:* ServSafe CertificationKNOWLEDGE, SKILLS, AND ABILITIES:* Thorough knowledge of all aspects of culinary concept planning, productions, presentation, service, and controls.* Ability to collaborate on strategic projects or initiatives.* Ability to develop and maintain effective operational processes designed to attain maximum operating efficiency while ensuring adherence to established food quality standards across multiple restaurant concepts.* Ability to actively influence and drive collaboration with individuals or groups at various levels within and outside of the organization.* Ability to provide leadership and direction contributing to the success of each kitchen operation through engaging, developing, and mentoring individuals and teams.* Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail.* Professional appearance and demeanor.WORKING CONDITIONS:* This is not intended to include every duty or responsibility of the job nor is it intended to be an all‐inclusive list of the skills and abilities required to do this job.This position may require strenuous physical activities and exposure to pipe, cigar, and/or cigarette smoking. An ability to work a flexible schedule, including extended hours, weekends, and holidays may also be required.