Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $61,400.00 - $84,600.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Paid holidays
Job Description
Prairie Band Casino & Resort is a premier hospitality and entertainment destination known for delivering exceptional gaming, dining, and lodging experiences. Located in a vibrant setting, it combines the excitement of casino entertainment with outstanding food and beverage services, luxurious accommodations, and an engaging atmosphere designed to delight guests. The resort continually strives to uphold high standards of service and quality, ensuring a memorable experience for every visitor through its diverse offerings.
The Executive Chef at Prairie Band Casino & Resort plays a pivotal role in shaping the culinary direction and operational success of the property's multiple dining ... Show More
The Executive Chef at Prairie Band Casino & Resort plays a pivotal role in shaping the culinary direction and operational success of the property's multiple dining ... Show More
Job Requirements
- Culinary Arts School degree or formal certified training program
- Minimum eight years of restaurant leadership experience
- At least four years managerial experience as an Executive Chef with P&L responsibilities
- Ability to analyze financial data
- Familiarity with food and labor cost management
- Knowledge of ordering, inventory and sanitation guidelines
- Excellent interpersonal and communication skills
- Professional appearance
- Ability to work flexible schedule including shifts, weekends and holidays
- Record of satisfactory employment performance
- Ability to be physically mobile and respond to visual and aural cues
- Ability to read, write, speak and understand English
- Capability to operate in stressful and smoky environments
- Tolerance of extreme temperatures
- Ability to perform quick mathematical computations
Job Qualifications
- Culinary Arts School degree or recognized formal certified training program from a national culinary association
- Eight years of restaurant leadership experience including at least four years as an Executive Chef with multi-outlet P&L responsibilities
- Proven track record in quality, productivity, and presentation
- Ability to analyze financial information and make correct conclusions
- Familiar with food and labor cost monitoring, menu development and pricing
- Knowledge of ordering, inventory procedures and health and sanitation guidelines
- Excellent interpersonal, customer service, communication, team building and problem solving skills
- Professional appearance and team player
- Ability to work flexible schedule including various shifts, weekends and holidays
- Record of satisfactory performance and reliability in prior employment
- Preferred: American Culinary Federation Certified Executive Chef
- Previous resort setting experience
Job Duties
- Recommend changes to all standard menus and strive to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items
- Plan all daily and special events menus
- Recommend quality and quantity of items to be purchased to minimize waste and spoilage
- Ensure standards and policies are available for staff to create and maintain a safe workplace and environment
- Conduct periodic inspections of all assigned areas including line, preparation, pantry clean-up and storage and administer safety policies and procedures
- Promote restaurant through dining room presence and table touches
- Review preparation and production procedures to ensure proper holding/heating temperatures, rotation, flavor, texture and presentation of food
- Monitor all departmental expenses including food cost, labor and other expenses to ensure compliance with budget
- Prepare annual budget and achieve financial goals through proper forecasting, cost controls and labor management
- Mentor staff through ongoing on the job coaching and positive reinforcement
- Foster an environment of customer service with all team members putting the guest first
- Maintain well-informed staff through regular meetings and communications
- Meet with chefs to review schedules, assignments, business levels and job performance
- Meet with Executive Steward to review equipment needs, banquet assistance, cleaning schedule, health/safety, and sanitation follow up
- Prepare and coordinate periodic performance reviews
- Establish and conduct training programs
- Work on line during service and assist when needed
- Frequently review finished products for quality and presentation
- Oversee the design, creation, testing and execution of menu items and presentation
- Participate in research, development, evaluation and implementation of new products, services, technology, and processes
- Perform other duties as assigned
- Act as a role model and present oneself as a credit to Prairie Band Casino and Resort
- Adhere to regulatory, departmental and company policies ethically
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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