Executive Chef

Pay

Minimum – Anticipated Maximum Base Salary: NaN – NaN / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/.

What will you do?

• Lead and manage the kitchen team, including chefs, cooks, kitchen staff and dishwashers.
• Provide training, guidance, and mentorship to staff, fostering a positive, efficient, and professional kitchen environment.
• Assign tasks and responsibilities based on skills and experience, ensuring the kitchen operates smoothly during peak hours.
• Monitor staff performance, conduct performance reviews, and provide feedback for professional growth. Ensure proper delegation of duties and maintain effective communication within the kitchen team.
• Design and develop creative, seasonal menus that meet customer expectations and reflect the restaurant’s style theme, or concept.
• Innovate and experiment with new dishes, ingredients, and cooking techniques to keep the menu fresh and exciting.
• Collaborate with the restaurant management team to ensure the menu aligns with customer demographics, dietary restrictions, and market trends.
• Plan and design special menu offerings for holidays, events, and promotions.
• Ensure all dishes are presented consistently and meet high standards of quality and taste.
• Maintain strict standards for food preparation, cooking, and presentation to ensure quality and consistency across all dishes.
• Monitor food orders, ensuring that food is prepared and delivered in a timely manner.
• Perform regular quality checks on ingredients, storage, and food preparation to maintain freshness and prevent waste.
• Address customer complaints about food quality or presentation and take necessary corrective actions.
• Ensure proper portion control and minimize food waste.
• Ensure the kitchen operates within budgetary guidelines by managing food costs, portion sizes, and waste.
• Implement strategies to minimize food waste and reduce operational costs without compromising quality.
• Ensure the kitchen operates in compliance with all local health and safety regulations, including proper food handling, storage, and sanitation.
• Enforce safety and cleanliness standards for the kitchen, including proper cleaning and sanitizing of all kitchen equipment and surfaces.
• Conduct regular safety training and ensure all kitchen staff are knowledgeable about food safety protocols, such as allergen awareness and cross-contamination prevention.
• Ensure kitchen staff adhere to personal hygiene and safety standards.
• Oversee the inspection of maintenance of kitchen equipment and ensure all appliances are functioning correctly.
• Collaborate with the front-of-house management team to ensure smooth communication between the kitchen and dining area.
• Work with the marketing team to promote new menu items and create culinary-driven promotions.
• Oversee and manage the kitchen’s budget, including food cost percentages, labor costs, and operational expenses.
• Monitor financial performance, track food costs, and make necessary adjustments to pricing and menu planning to ensure profitability.
• Perform other duties as assigned

More about you

• A minimum of five (5) years of culinary experience in the hospitality industry is required, preferably in a casino setting.
• A degree or certification in Culinary Arts or Hospitality Management is preferred.
• Formal training in cooking techniques, food safety, and kitchen management is essential.
• Experience in managing kitchen staff, budgets and inventory.
• Experience in menu planning, food costing, and quality control.Must be able to obtain and maintain a valid Catawba Gaming License.
• Must be at least twenty-one (21) years of age.
• Exceptional culinary skills and creativity in menu development.
• Strong leadership and interpersonal skills with the ability to manage and motivate a diverse team.
• Knowledge of food safety and sanitation regulations (ServSafe certification, or similar certification).
• Excellent time management and organizational skills, with the ability to handle high-pressure situations.
• Strong financial acumen with the ability to manage food costs, budgets, and inventory.
• Strong communication skills to interact effectively with staff, management, and guests.
• Ability to maintain a high level of attention to detail in a fast-paced environment.
• Ability to follow verbal and written instructions.
• Ability to communicate both verbally and in writing, using the English language.
• Ability to work an alternate schedule as needed, to include nights, weekends and holidays.

Physical requirements

• While performing the duties of this position, the employee is regularly required to reach with hands and arms; bend to open/use lower drawers or cabinetry; to talk, hear, and see.
• Prolonged periods of sitting at a desk and working on a computer.
• The employee is occasionally required to stand; walk; climb or balance; stoop, kneel, crouch, or crawl.
• The employee must occasionally lift and/or move up to 50 pounds.
• Ability to work in a loud fast-paced environment (may occasionally be exposed to second-hand cigarette smoke).