Description:

Position Summary The Executive Chef provides leadership and guidance to over 100 team members within 7 outlets (Buffet, deli, 3 restaurants, EDR and banquets). Assists in the direction of day-to-day operations of the kitchen functions ranging from inventory to food and plate presentation. Plans and prices menu items, order supplies, and keep records and accounts. Assists the Director of Food and Beverage with the management of all staff (back of house) whose main responsibilities are in the kitchen. Essential Functions Oversees day to day operations of the kitchen functions, ensuring effective product results. Utilizes a "hands on" approach in the kitchen and leads by example to promote teamwork. Develops, implements, and maintains the F&B culinary policies and procedures. Responsible for the development and execution of the culinary budget and major business objectives. Ensure food products meet all appearance safety consistency and quality standards. Manages food and labor costs within approved budget constraints. Coordinates the development of menus, recipe indexes and cost cards, within budgeted guidelines. Directs training of all staff with regards to food preparation and methodology to ensure qualified staff and consistency of all food presentations. Responsible for hiring, training, and developing employees. Responsible for schedules, payroll, performance evaluation, and disciplinary actions of kitchen personnel. Conducts routine inspections of all workstations to ensure that health and safety standards are followed, and food products are properly stored and rotated. Plans and conducts regular staff meetings increase staff awareness, team building and to enhance overall morale. Adheres to regulatory, departmental and company policies and procedures. Performs complex cooking assignments including the preparation of restaurant specialties and on and off-site special events. Performs special projects and other responsibilities as assigned.

Requirements:

Position Qualifications

WORKERS IN THIS POSITION MUST BE 21 OR OLDER

Competency Statements Analytical—the individual synthesizes complex or diverse information. Problem solving—the individual identifies and resolves problems in a timely manner and gathers and analyzes information skillfully. Communication Skills—the individual speaks and writes clearly and persuasively in positive or negative situations, demonstrates group presentation skills, and conducts meetings. Leadership—the individual inspires and motivates others to perform well, accepts feedback from others. Management skills—the individual includes staff in planning, decision-making, facilitating and process improvement; makes self-available to staff; provides regular performance feedback; and develops subordinates' skills and encourages growth. Quality management—the individual looks for ways to improve and promote quality and demonstrates accuracy and thoroughness. Judgment—the individual displays willingness to make decisions, exhibits sound and accurate judgment and makes timely decisions. Planning/organizing—the individual prioritizes and plans work activities, uses time efficiently and develops realistic action plans. Education High School Diploma or GED. Associates or Bachelor's Degree in Culinary Arts or CEC Certification from American Culinary Federation or Culinary Institute of America Experience Eight years of experience managing culinary operations rendering $5 million plus in annualized F&B revenues. Five years of experiences in the Gaming/Hospitality industry. Three years multi-outlet experience preferred. Certificates & Licenses Must obtain a Siletz Tribal Gaming License. Must have OLCC temporary permit before the start date and obtain OLCC Permit within 45 days of the start date. Must have a Food Handlers Card before the start date. Must obtain VIP (Visually Impaired Persons) Permit within 45 days of the start date. Other Requirements Experience in ice carving and tallow carving preferred. Physical Demands Stand Constantly Walk Constantly Sit Not Applicable Handling/Fingering Constantly Reach Outward Constantly Reach Above Shoulder Occasionally Climb Not Applicable Crawl Not Applicable Squat or Kneel Occasionally Bend Frequently Lift/Carry 10 lbs or less Frequently 11-20 lbs Frequently 21-50 lbs Occasionally 51-100 lbs Occasionally Over 100 lbs Not Applicable Push/Pull 12 lbs or less Frequently 13-25 lbs Occasionally 26-40 lbs Occasionally 41-100 lbs

Occasionally Other Physical Requirements Vision:

Near and Far Sense of Sound Sense of Smell Sense of Taste Work Environment Work will take place in a busy gaming environment with multiple distractions. Some or all of work may take place on the gaming floor. The noise level in the work environment is usually moderate to loud. The environment is subject to smoke and the associated affects. Working Conditions Conditions of employment include passing a pre-employment drug screen, a background investigation, and completing a 180-day introductory period.