Reports to:

Director of Food and Beverage

Supervises:

Sous Chefs

Job Summary:

The Executive Chef is responsible for the execution of all areas of food production; sanitation, presentation, cost control, training of staff and organization of the different food operations and venues in order to attract and retain gaming guests while contributing to the operating success of the food and beverage department.

Essential Functions:

• Ensure compliance with the applicable Tribal, Federal and other laws and gaming regulations and Kickapoo Lucky Eagle policies and procedures.
• Ensure the highest possible standards of guest services by properly listening and responding to guest and team member concerns and questions.
• Responsible for the overall management of the food service operation; fully responsible for menu development, scheduling, food and labor costs and sanitation.
• Responsible for the normal flow of operation on every work shift.  Ensure staffing coverage for all food service areas on each shift.
• Coordinate and control total function of the food service area pertaining to food production and quality assurance.
• Oversee product consistency and make necessary modifications according to business needs; monitor waste and over-production of food product; utilize leftovers; ensures proper rotation and quality control.
• Responsible for supervising activities of cooks and Sous Chefs coordinating and actively participating in event operations and monitoring food and labor costs.
• Plan menus, cater packages and daily specials and maintain financial responsibility for the menu mix.
• Oversee inventory of food products and coordinate product ordering and receiving within the organizational specifications.
• Oversee training of new team members to help them achieve higher status; organize and preside over daily and/or weekly meetings with food production staff.
• Maintain a current knowledge of menu items, products, current styles and trends in the food service area.
• Responsible for various clerical duties regarding staff and food service operations, i.e. timekeeping records, time accrual records, etc.
• Understand the goals and vision of the organization and demonstrate commitment to those goals in terms of individual and team performance.
• Ensure that all food products prepared meet or exceed the established specifications and standards.
• Ensure the proper level of service is provided based on forecasted need. Work closely with other F&B management to ensure proper staff & management coverage is present at all times through effective, methodical scheduling and planning.
• Through effective culinary management, utilize prep and production lists for culinary personnel to follow.
• Ensuring sufficient par levels are prepared and food products are made daily.
• Utilize coaching, teaching and training to lead culinary and back of the house personnel in the proper performance of their duties, and lead by positive example at all times. Document these actions as necessary.
• Ensure that appropriate levels of labor are used to perform the required level of production.
• Responsible for complete set up, stocking, quality and service execution of assigned food outlets kitchens.
• Complete required daily/weekly/monthly financial reports.
• Maintain a sanitary, neat, clean, safe and comfortable environment for team members and guests.
• Review menu items, revise recipes and recommend menu offering changes as needed.
• Ensure that kitchen equipment is operated safely and with reasonable care.
• Create a preventative maintenance program regarding the culinary equipment utilizing manufacturer recommendations and schedules.
• Create recipe cards for all menu items and train cooks on the use of recipe cards.
• Plan, implement and prepare food items for special events, banquets and meetings.
• Create menus for Buffet and TDR including daily/nightly buffet menus that are attractive to guests and team members.
• Ensure food items are appealing, tasty, and served fresh.
• Assist Director of Food and Beverage with annual budget process and make recommendations with regards to staffing, menu items, training, and kitchen equipment.
• Ensure all kitchen staff adheres to safety and sanitary policies, procedures, regulations, codes and standards according to health department and risk management.
• Demonstrate and promote KLECH core values and MAD skills.
• Manage and maintain security of confidential information entrusted to position.
• Attend and satisfactorily complete all required training as assigned.
• Monitor compliance with Federal currency transaction reporting requirements, Title 31 requirements and IRS Currency Transaction Reports and property established Anti-Money Laundering policies. Maintain accurate MTL, MIL, CTR and SAR as needed. 
• The essential functions listed above are not an all-inclusive list but rather a general representation of the duties and responsibilities pertinent to this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the Director.
• Perform other duties as assigned.

Minimum Requirements to Qualifications: 

Must have High School Diploma or GED.

Degree from an accredited culinary school is preferred.

Open or start up experience preferred.

Must have progressive culinary leadership experience.

Minimum of five (5) years operational experience in free standing restaurant, or casino restaurant culinary operations, with at least eight (8) years of culinary related management experience or equivalent combination of education and experience.

Most recent or current position would have held the title of Executive Chef in the restaurant/hospitality, hotel or casino industry with multiple a la carte operations.

Proven experience in driving profitability through the knowledge and prior practice of menu engineering, effectively managing cost controls and payroll management is essential.

Strong communication skills in English both written and oral. Spanish or other language skills a plus.

Other Criteria:

Qualified Kickapoo Traditional Tribe of Texas Members and qualified Native American preference is observed.

Skills and Abilities: 

• Ability to work independently with minimal supervision.
• Ability to maintain effective relationships with the General Manager, Directors, Managers, vendors and all staff.
• Ability to work under pressure in a fast paced, stressful environment.
• Ability to meet multiple deadlines and multi-task.
• Ability to have strong critical thinking, analytical and guest service skills.
• Must possess a positive attitude with strong organizational and leadership qualities.
• Ability to add, subtract, multiply and divide in all units of measure.
• Ability to define problems, collect data, establish facts and draw conclusions.
• Ability to understand complex instructions and material.
• Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers of all levels.
• Ability to work effectively with individuals and demonstrate leadership and team building skills with empathy and enthusiasm.
• Ability to maintain confidentiality.
• Ability to follow and comply with established Casino guest service programs.

Physical Demands:

• While performing the duties of this position, the team member is regularly required to stand, sit, walk, push, pull, climb and bend for extended periods; reach with hands and arms; talk and listen on a regular basis.
• The team member must be able to concentrate for prolonged periods.
• Specific vision abilities required by this job include close vision, distance vision, peripheral vision and depth perception.
• The team member must be able to communicate effectively in person or using telecommunications equipment.
• The team member must have the hand-eye coordination and manual dexterity to operate a keyboard, touch-screen display, telephone and calculator.
• Frequently lift and/or move up to 30 lbs.

Work Environment: 

Back of the house, casino floor and normal office setting.

Frequent walking and standing in a smoke-filled environment and frequent contact with the general public.

Temperature controlled environment with varying noise levels. May be exposed to high levels of noise throughout the day.

Extended hours and irregular shifts may be required including nights, weekends and holidays.

Must be able to perform under pressure and work long hours under stressful conditions.

May be exposed to the risks associated in attempting to resolve issues with difficult guests and extremely irate staff members.

May be exposed to various types of lighting including, but not limited to: artificial fluorescent lights, flashing lights, strobe lights, multiple colored lights, etc.

Travel may be required to perform one or more essential functions of this position.

Conditions of Employment:

Must be able to obtain and retain a KTTT Gaming Commission License, including successful completion of background check necessary to obtain and maintain license. Responsible to keep all documents current and valid at all times.

Must be able to provide authorization to work in the United States.

Must be at least 18 years of age.

Must have access to reliable transportation to commute to and from work.

Must comply with KLEC handbook, internal policy and procedures, and gaming regulations set within KLEC.