General Summary of Job Duties

The Executive Chef’s primary job responsibilities include, but are not limited to:  creating and maintaining budgets, maintaining acceptable food costs, labor costs and operating costs, contributes to menu development, recipe development and vendor relations.  Training, supervising and developing all kitchen personnel in order to requisition, receive, prepare, cook and present food product according to restaurant standard recipes.  This will be done in a safe, clean and controlled environment.

Essential Job Responsibilities and Duties

Maintain a high quality of guest service according to Jacobs Entertainment, Inc. Mission Statement and F.A.S.T. Track Values Statement.

• Oversee all culinary operations and functions.
• Manage and develop all kitchen personnel. 
• Monitor all culinary operation expenses and inventories.
• Works with the Corporate F&B Director to create standardized recipes, oversee production of all recipes and menu items.
• Establish quantity and quality expectations, oversee production quantity and quality.
• Maintain and enforce all Nevada Department of Health policies and procedures.  Monitor culinary operation for ongoing compliance with sanitation requirements.
• Works with the Corporate F&B Director to create and modify menu items as needed.
• Works with the Corporate F&B Director to develop restaurant-related food promotions and special events.
• Requisition, interview, and hire competent kitchen personnel.
• Maintain proper product storage, quality, presentation and consistency.
• Monitor the accuracy and quality of all products received by the Culinary Department.
• Complete monthly product inventory.
• Collaborate with the Purchasing Department to ensure accurate Culinary Department reconciliation.
• Maintain current and accurate Material Safety Data Sheets (MSDS).
• Adhere to all company safety policies.
• Ensure the culinary operations are in satisfactory conditions to meet local health requirements.
• Supervise all kitchen personnel.  Hold accountable all Sous Chef, Lead Cook, Line Cook, Prep Cook and support personnel through effective and consistent communication and delegation.
• Oversee all kitchen staffing and scheduling to maintain acceptable labor costs.
• Assure proper chain of command leadership.
• Communicate all F.A.S.T. Track culture components to kitchen personnel.  Exhibit F.A.S.T. Track principles in all employee and guest interactions.

Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.

Adhere to all appearance and uniform standards.

Maintain an open line of communication with Management.

Maintain a positive and professional demeanor during all interactions with guest, fellow Employees, and Vendors.

Ability to accept performance feedback in a professional manner.

Regular attendance and arriving on time to all scheduled shifts and mandatory meetings.

Other duties as assigned.

General Job Responsibilities and Duties

To perform the job successfully, an individual should demonstrate the following F.A.S.T. Track Principles:

FRIENDLINESS

Offer a warm greeting to everyone you encounter with a smile and eye contact.

Practice mutual respect by dealing honestly in all interactions.

Use genuine listening skills and offer sincere responses.

Promote positive interactions with both external and internal guests through sincere greeting and communications.

Be approachable, listen and lead by example.

ACCOUNTABILITY

Be proactive and positive.

If I don’t know, I’ll find out and if we don’t have it, I’ll try to get it.

Manage staff effectively with timely reviews and address performance issues.

Support and practice the F.A.S.T. Track Principles from the executive level to the front line staff level.

Acquire knowledge, training and education. Communicate it to all employees.

SERVICE EXCELLENCE

Anticipate our guests’ needs before they ask.

Contribute ideas and solutions to improve customer service.

Escort our guests rather than point.

Take personal pride in the quality of your work.

Actively seek feedback from our guests concerning our service and atmosphere.

TEAM WORK

Share and explain information.

Involve managers and employees in business development decisions and cost savings initiatives.

Great teams consist of great performers.

Create a culture of two-way communication with employees and guests.

Be courteous, kind and patient with each other.

Skills, Education and Other Requirements

• Must be fluent in English and have strong communication skills.
• Ability to read, analyze and interpret common financials reports and documents
• Positive attitude that contributes to a pleasant working environment.
• Intermediate reading, writing, and math skills.
• Ability to use computer programs such as Word, Excel, and Outlook with proficiency. 
• Ability to follow written and verbal instructions.
• Ability to function as part of a team.
• Ability to remain calm and professional when under pressure.
• Must be able to multi-task.
• Must have a working knowledge of the food service industry.
• Must possess a minimum of two year’s experience as an Executive Chef, and/or a minimum of five years of supervisory experience in a high volume food establishment.
• Culinary Degree preferred.

Required Work Cards

• Identification that establishes identity.
• Identification that establishes the right to work in the United States.
• Successful Completion of ServSafe Class
• Nevada Driver’s License with 3 years clean driving record

Machinery, Work Equipment, Programs, Software, Hardware Used

• Kitchen Equipment (ovens, steamers, grills, mixers, etc.)
• Kitchen Tools & Small Wares (knives, tongs, processors, etc.)
• Computer, Office Equipment