Job Description

Pledge for Success:

We are dedicated in hiring outstanding individuals who share in our commitment and passion in serving our guests. Ambition, dedication, attention to detail, and a warm smile are all winning characteristics that lead to the spirit of who we are.

Position Summary:

The Executive Chef is responsible for all culinary activities for the restaurants. This position will oversee all activity in the kitchens, train personnel, oversee product purchasing, manage culinary budget, and manage menus/costs. Responsible for driving guest satisfaction through the implementation of creative and new menu items across all food production venues while maintaining the highest professional food quality, consistency, and sanitation standards.

Primary Duties and Responsibilities:

• Promotes superior guest service.
• Maintains and perpetuates a positive organizational culture according to the principles of the Spirit of Tâlícn and the Core Values of ilani.
• Provides oversight and is responsible for all food production and kitchen areas.
• Ensure that all staff are in compliance with uniform and professional behavior standards.
• Implement procedures to minimize waste and over-production; maximize profits through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food.
• Maintain food and labor costs are at or under budgeted amounts on a regular basis.
• Maintain and enforce high standards of sanitation, cleanliness, and safety throughout all kitchen areas at all times.
• Monitor leadership team for adherence to training, financials, and quality assurance tools
• Monitor staffing for maximum productivity and high standards of quality; control payroll costs to achieve maximum profitability.
• identify cost savings measures and present them to the Vice President of Food and Beverage for review and possible implementation.
• Ensure that all kitchen facilities and equipment are clean, operational, and maintained. Coordinate any repair issues.
• Leads, trains, and manages all respective kitchen management and all culinary personnel on safe food handling and food preparation. Includes ongoing training to improve kitchen staff’s skills.
• Ensure restaurant leaders are engaging and mentoring team members, while also providing timely, fair and consistent feedback with appropriate documentation.
• Reviews and approves the weekly work schedules for respective kitchen staff in conjunction with business projected sales and maintains labor costs within budget.
• Ensure that all daily checklists are fully completed by staff including opening, mid-shift, and closing responsibilities.
• Manage staff to ensure that all items are prepared and cooked correctly before any product is presented to front of house staff for presentation to guests.
• Creates and develops new seasonal menu items.
• Cost and produce daily/weekly/monthly specials and communicate to staff accordingly.
• Ensure that all meal periods are adequately staffed, and staffing is reduced as volumes dictate.
• Responsible for accurate monthly inventory.
• Evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products, and services provided to the guests.
• Attend meetings as scheduled.
• Performs other duties as assigned.

Minimum Qualifications:

• This position requires a (4) year degree from a post-secondary culinary arts training program and 2 years of experience as an Executive Sous Chef or Chef de Cuisine in a multi-outlet environment. A combination of education and experience may be considered in lieu of a degree.
• Must possess excellent interpersonal skills with an ability to foster a supportive and enabling team environment.
• Serves as role model and sets the standard for all employees to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer service.
• Must understand and practice motivational management techniques.
• Must understand products and services, develop new prospects for opportunity, and understand customer needs clearly.
• Must also possess substantial experience and remain current in state-of-the-art sales methods. Must set and meet sales goals.
• Previous experience with budget analysis methods and demonstrated general accounting skills.
• Perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing, walking, and handling of materials. Must be able to lift and carry 50 lbs.
• Overtime is required when needed to assist the workload of others to meet business demands.
• Maintain confidentiality of sensitive information.
• Must possess a valid food service card.
• Must be willing to work in a smoking environment.
• Must be willing to adhere to company health and safety measures.

Preferred Qualifications:

• Previous Casino experience is preferred.

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