Tap 25 Executive Chef

Overview:
Manages kitchen operations and staff daily to ensure a consistent, high quality food product. Areas of responsibility comprise overseeing food preparation areas including dining room, and bar/lounge. As a department head, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize financial performance in areas of responsibility.


**Responsibilities**:
TECHNICAL EXPERTISE

Operations/Property Management
- Ensures compliance with all Food & Beverage policies, standards and procedures.
- Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Recognizes superior quality products, presentations and flavor.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Ensures compliance with all local, provincial and federal regulations.
- Knows Food Specification changes.
- Understands and maintains all standard recipes.
- Calculates accurate theoretical and weighted food costs.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Maintains procedures for food & beverage portion and waste controls.
- Follows proper handling and right temperature of all food products.
- Researches and tests new food products; shares vision of food and concept trends in conjunction with Company initiatives.
- Conducts briefings with the Restaurant staff for education on menu items including ingredients, preparation methods and unique tastes.
- Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
- Maintains and manages with the Engineering Department an effective kitchen equipment repair and maintenance program.
- Ensures uniforms are properly inventoried and maintained.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Interacts with guests/customers, community, Company representatives, vendors and local education systems.
- Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
- Effectively investigates reports and follows-up on associate accidents.

Customer Satisfaction
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
- Ensures associates receive on-going training to understand guest expectations.
- Review findings, guest satisfaction results and other data to identify areas of improvements.

Human Resources
- Hires, develops and retains a diverse workforce to deliver excellent products and services.
- Creates and sustains a work environment that focuses on fair and equitable treatment and associate satisfaction to enable business success.

Sales and Revenue Management
- Assists Restaurant departments in developing and generating annual sales.
- Meets regularly with customers and restaurant guests to gather feedback.
- Interacts with the AGM (Non-Gaming) regarding food knowledge and menu composition.
- Is involved in all menu development.
- Participates in weekly sales strategy forecast meeting to anticipate service and staffing needs.
- Attends scheduled projection meetings to anticipate long term planning needs

Financial Management
- Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
- Monitors and manages the payroll function.
- Participates in the development of department's capital expenditure goals; manages projects as needed.
- Participates in the budgeting process for areas of responsibility.
- Prepares weekly and period end P&L critiques.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.

Other
- To look out for the safety of yourself, co-workers and to follow all Health and Safety requirements in the workplace.
- Performs other duties as assigned to meet business needs.

Qualifications:

- High School Diploma or equivalent required
- Culinary Education required
- Red Seal Certified
- 10 years Food and Beverage culinary management experience with demonstrated leadership.
- High Volume Experience is a must
- Pre-opening experience is strongly preferred
- Experience leading in independent well known, trend setting restaurants is an asset
- Experience successfully handling a diverse group of associates
- Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
- Extensive knowledge of food handling and sanitation standards
- Experience in menu composition
- Experience with purchasing and maintaining kitchen