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Island Resort and Casino Executive Chef in Harris, Michigan

Executive Chef

WAGE: SALARY DEPENDENT UPON QUALIFICATIONS HOURS: FULL TIME POSITION(S); MUST BE AVAILABLE FOR ALL SHIFTS, WEEKENDS & HOLIDAYS

ESSENTIAL DUTIES AND RESPONSIBILITIES: • Manage the daily operations of the food outlets. • Develop customer food delivery standards. • Focus on the preparation of signature items and customized dining experiences. • Ensure the quality and consistency of daily products. • Conduct pre-shift meetings with food preparation and food servers to review daily features and related information. • Place food orders with distributors and maintaining inventory. • Provide staff training and monitor food production, sanitation and safety. • Consult and participate in scheduled meetings including tastings and make appropriate recommendations and accommodations. • Maintain a positive relationship with vendors and acceptable inventory levels. • Responsible for interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance by delivering written and oral employee evaluations; rewarding and disciplining employees including attendance and tardy policy; addressing complaints and resolving grievances. • Notify Food and Beverage Director of discrepancies in inventory. • Stock and maintain order and cleanliness of all coolers, freezers and dry storage. • Proper use and maintenance of all stoves, grills, shams, mixers, food slicer, sharp knives, and dishwasher. • Cross train for other food service areas as needed or assigned. • Attend all scheduled meetings and training sessions to continue professional growth; travel as required for training/seminars. • Assist with off premises catering functions when needed. • Follow guidance of Food and Beverage Director, and Food and Beverage Manager(s).

EDUCATION & EXPERIENCE: • High School Diploma or GED required. • Associates Degree or Certification from or in Culinary or Hospitality Management preferred. • Minimum of 5 years formal experience in a high volume environment with diverse food outlets and menus. • Demonstrated formal supervisory experience preferred.

KNOWLEDGE, SKILLS & ABILITIES: • Knowledge of advanced cooking methods and inventory management. • Ability to handle a stressful, fast paced environment. • Creative and detailed oriented and have the ability to multi-task. • Must be able to handle multiple tasks while maintaining quality. • Excellent interpersonal communication skills. • Must be able to pass on-site practical exam to demonstrate proven skills.

TOOLS AND EQUIPMENT USED

Stoves, grills, shams, mixers, food slicer, sharp knives, and dishwasher.

PHYSICAL 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Stand/walk for up to 90% of a shift. • Lift and carry up to 50 pounds repetitively and 80 pounds occasionally during each shift without assistance. • Must be able to bend, squat, kneel, reach, twist, and rotate as required while carrying 30 pounds.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job: • Fast paced environment and stressful situations with deadlines. • Work in close proximity with other co-workers in a confined work area. • Variation of temperature conditions to include warm conditions and hazard o

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