Executive Chef - $71000 to $97800 per YEAR

This Executive Chef position is offered within a dynamic hospitality environment committed to delivering exceptional food and beverage experiences to guests. The hiring establishment is a professional kitchen setting, likely part of a hotel, resort, or casino hospitality group, which places a strong emphasis on culinary excellence, innovative menu development, and operational efficiency. This role is a full-time leadership opportunity, crucial for maintaining the high standards of food quality, kitchen organization, and staff management across the entire property. The Executive Chef acts as the pivotal leader in the kitchen and culinary operations. This professional not only attracts and retains a skilled team but also fosters a cooperative and motivating workplace culture. As a hands-on leader, the Executive Chef ensures that staff productivity is maximized and serves as a reliable replacement in team members' absence, guaranteeing continuity of kitchen operations at all times. The role involves training culinary staff in the use of new recipes, cooking techniques, and equipment, as well as overseeing the day-to-day food preparation processes. In addition to managing kitchen staff and food preparation, the Executive Chef supervises the receipt and delivery of food supplies, ensuring all products meet the company's quality standards. This leadership role is responsible for maintaining cleanliness and organization, critical aspects of kitchen efficiency and safety. The Executive Chef is expected to plan and direct food preparation activities consistent with brand standards and annual operational plans, maintaining cost controls without compromising on food and beverage quality. This position requires a balance of creative culinary skills and strong business acumen. The Executive Chef develops and refines menus and recipes, collaborating with the marketing and food and beverage teams to prepare for VIP events and engaging promotions. Another key responsibility is establishing and enforcing company policies, health and safety regulations, and preparing budgets and business plans to achieve departmental and organizational goals. The role demands a professional with excellent communication skills, adept at handling customer feedback and resolving complaints efficiently. This individual must also be flexible and available to work during weekends, holidays, nights, and on call as needed. The environment is fast-paced, requiring a sense of urgency, strong leadership, and expert problem-solving capabilities to maintain a rewarding and professional culinary operation. Overall, the Executive Chef ensures high standards of food diversity, quality, and service reception to maintain a superior guest experience at the property.

• culinary education of at least 2 years preferred
• minimum of 3-5 years in a similar senior culinary role
• advanced understanding of food preparation standards
• expertise in human resources management
• proven experience with back-of-house operations and inventory control
• excellent communication and deadline management
• flexible availability including weekends, nights, holidays, and on-call shifts
• proficiency in Microsoft Office applications
• ability to learn new systems quickly
• experience with bar operations is a plus
• must be eligible to obtain Kentucky gaming and racing license