Executive Chef at Cliff Castle Casino


Category
Manufacturing/Production/Operations
Company
Cliff Castle Casino
Location
Camp Verde, AZ 86322
Posted
11/20/2018

 

Position:                   Executive Chef

Department:             Food and Beverage

Reports to:               Food and Beverage Director

Starting Rate of Pay: DOE

 

Summary:  Responsible for the quality of all finished products served in the venues and the supervision of all food production ensuring all company specifications and standards are satisfied.

 

Duties and Responsibilities:  Specific areas of responsibility included, but not limited to:

  • Responsible for staffing, supervision, training, evaluating, conducting appraisals, and coordination of all food production (and Team Members) for food and beverage outlets.
  • Ensure all specs in recipes and food apportionment are met.
  • Recommends new menu items.
  • Markets property.
  • Meets on a regular basis with the Food and Beverage Director to review and analyze outlet reports, scheduling staff, event review and planning, and Team Member issues or concerns.
  • Has the ability and willingness to train and mentor staff.
  • Control food labor costs on a continual basis within approved budgetary controls.
  • Maintain knowledge of all State Health Department regulations and ensure all conditions and standards are met.
  • Participate in Food and Beverage departmental meetings.
  • Monitors training and compliance on established policies such as:  food and beverage preparation, cleanliness, and storage health codes, licensing and certification requirements for Food and Beverage Team Members.
  • Knowledge of and compliance with the rights and responsibilities of Team Members in accordance with the company’s policies and procedures.
  • Ensures compliance with the CCCH policy of hiring, training and coaching.
  • Reviews inventory and purchases or approves the purchase of food items, equipment and supplies as required.
  • Perform other job duties as assigned.

Mandatory Requirements:

  • High School Diploma or G.E.D.
  • Minimum of three (3) years as a Sous Chef in a full-service restaurant or hotel, a culinary degree and/or equivalent experience as an Executive Chef.
  • Expertise in fine dining and buffet presentation mandatory.
  • Experience developing and refining “signature” dishes preferred, but not mandatory.
  • Must be computer literate with Microsoft Office products, i.e. Outlook, PowerPoint, Excel, Word.
  • Strong interpersonal and communications skills required.
  • Proficiency in English mandatory.
  • Able to sit, stand, walk for extended periods of time.
  • Must be able to lift a minimum of fifty (50) pounds on a regular basis.
  • Expected to work long hours as needed.
  • Expected to work any shifts, including weekends, evenings, holidays, as needed.
  • Able to obtain a valid gaming license.
  • Must attend State, Federal, Tribal, Casino, and Department mandatory trainings and pass any applicable testing.