Executive Chef

Our philosophy is to hire people with wonderful attitudes, who are dedicated to providing extraordinary service to our guests and colleagues. We believe in focusing on Team Members’ talent in order to discover their strengths and develop them to continue growth within the company.
Looking For Perks? We’ve got you covered!
· Top industry pay
· Tuition Reimbursement
· 401k with company match
· Comprehensive health packages, including a free option for Full-time Team Members
· Personal Time Off

EXECUTIVE CHEF  

The Executive Chef is responsible for creating, implementing, and managing the daily operations of the Queen Baton Rouge kitchens. Must set the property standards for providing exceptional food and customer service. This leadership role is responsible for overseeing the areas restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. A major component of this role is to develop team members and supporting leadership staff, maintain food quality, and create/update menu offerings as necessary. It is the responsibility of this role to foster positive working relationships with vendors and team members. To perform this job successfully, the Executive Chef must be able to perform the essential functions of the position as outlined below, as well as have the required knowledge, skills, and abilities to perform the job, with or without reasonable accommodations, and in accordance with all state, federal and Gaming laws/regulations.  

 

ESSENTIAL FUNCTIONS (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive to this position.)  

• Conducts and participates regularly in departmental and company meetings.  

• Work with the Director of F&B and the Catering Sales Manager with meeting catering goals, creating event menus, and price buildout.  

• Effectively manage all food vendors  

• Consults with clients to plan and determine event requirements, including number of guests and food & beverage menus.  

• Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged.  

• Responsible for all outlets P&L statement regarding cost of sales, supplies, and labor.  

• Develop and manage the departmental budget, including capital expenditures.  

• Properly operates, cleans, and maintains kitchen equipment to ensure longevity and desired results are achieved.  

• Responsible for planning, communicating, and implementing procedures for the overall efficient operation of areas of responsibilities.  

• Control food costs and establishes purchasing specifications, storeroom requisitions systems, and product storage, portion control, and waste control procedures.  

• standardize production recipes to ensure consistent quality  

• Coordinates and executes all culinary purchases and deliveries.  

• Manage escalated guest service issues appropriately and discreetly.  

• Recruits, manages, schedules, hires, trains, and develops the culinary team members. 

 • Ensure direct reports receive constructive coaching sessions either formal or informal as needed.  

• Must represent the company professionally with team members, guests, and vendors  

• Must be able to work with urgency and meet deadlines.  

• Must be able to apply knowledge gained from training, education, and work experience.  

• Uphold the company’s non-disclosure and confidentiality policies and agreements.  

• Interact well with others and be a positive influence on team member morale.  

• Must be friendly and courteous at all times.  

• Able to satisfactorily complete assignable work tasks requested by the department leaders.  

• Must proactively prioritize needs and effectively manage resources.  

• Immediately report any safety hazards, problems, or maintenance issues to the appropriate party  

• Ensure customer service standards are met and retained. 

 • Other duties as assigned by management  

 

QUALIFICATIONS  

• High School Diploma required; Bachelor’s Degree preferred.  

• 5-10 years previous work experience in related field, required  

• Previous hospitality experience in a high-volume kitchen, required  

• Able to effectively communicate in English via verbal and written.  

• Ability to work extended hours, weekends, and holidays  

• Strong organizational and time management skills.  

• Must be detail oriented  

• Must be able to obtain and maintain a state Gaming License, if applicable