Position: Executive Chef
Department: Food and Beverage
Reports to: Director of Food & Beverage
FLSA Status: Exempt, Salary
Overview
Apache Casino Hotel property is comprised of a 132-room upscale hotel with a gift shop, meeting and banquet rooms, casino with table games and over 800 slot machines, 360 Restaurant - a family-style or upscale restaurant with table service, Summit Coffee bar, loft bar, Apache Grill, a 50,000 square-foot event center, a convenience store, and administrative offices, owned by the Fort Sill Apache Tribe of Oklahoma. The Executive Chef manages the food delivery system for property food operations, with focus on team member engagement and service excellence, to meet or exceed expectations and ensure exceptional guest service.
Minimum Qualifications
• Two years' experience as an Executive or Chef de Cuisine for a medium-sized hotel or casino property in the banquet and restaurant areas.
• Two to four years of culinary school training or any combination of education and experience which is equivalent that provide the required knowledge, skills, and abilities.
• High school diploma required.
• Proven success with employee relations, and ability to implement and maintain standards.
• Passage of a background check and drug-screening test
• ServSafe Certificate, or completion within 90 days of employment
Essential Functions
• Portray a positive attitude under all circumstances, understand and represent the core values of Apache Casino Hotel, and live the mission of always providing exceptional service.
• In conjunction with the Food and Beverage Director; hire, train, supervise, schedule, and participate in activities of chefs, cooks and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls and forecast needs.
• Efficiently organize and order food, and execute the preparation, production, and presentation for Apache Casino Hotel within pre-approved standards, while maintaining OMS labor productivity, recipes' standards, budgeted food cost and purveyor food quality.
• Maximize the quality, price and value experience offered to our guests within budgeted commitments.
• Research and recommend product purchasing specifications.
• Assist in creating new menus for approval, to stay current with respect to presentations and specifications for Apache Casino Hotel food operations.
• Assure budgeted food costs for Apache Casino Hotel food service operations are met or improved upon, on a per-period basis.
• Specify food product quality to the seller for production and execution needs.
• Quality and Cost Control
• Work with Director of F&B with Menu Changes.
• Work close with sales department to ensure menu selection for Banquet/Catering is functional.
• Partner with Apache Casino Hotel in team member training, promotions, and presentation in maximizing guests' experience.
• Support the promotion of Apache Casino Hotel to our target market through the sourcing and participation of industry and community events, and in-house public relations.
• Maintain and keep in good working order all equipment, timely reporting deficiencies to engineering to ensure minimal down time occurs.
• Ensure pre-determined service standards in culinary and stewarding departments are always maintained.
• Operate departments to conform to fire, health, safety and food regulations and laws governing food and beverage operations in Lawton.
• Participate in monthly inventory recording as required.
• Act as a role model for team members and foster teamwork, team member morale, motivation, and open communication, working effectively with peers, team members, vendors, and regulatory agency personnel.
• Communicate expectations to Apache Casino Hotel kitchen team members with:
o Departmental orientation
o Job description and task list by classification
o Training and development of team members
o Bi-weekly performance evaluations
o Daily pre-shift meetings
o Co-chaired monthly kitchen meetings
• Provide required tools, equipment, and support to all team members in execution of service delivery for the main kitchen and other food service operations within budgeted parameters.
• Implement and manage effective conflict resolution/negotiating methods both intra & inter-departmentally to create harmony.
• Continuously sustain improved quality and productivity through progressive action planning or elimination of team members in the operating departments with performance ratings below standard.
• Perform other related duties as may be assigned by reporting senior.
• Understand and comply with the Eye, Hi, Goodbye program.
• Regular attendance is required.
The functions above are not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities of the team member. Duties, responsibilities, and activities may change at any time.
Due to the cyclical nature of the hospitality/casino industry, team members may be required to work varying schedules to meet the business needs of Apache Casino Hotel - days, evenings, graveyards, holidays and/or weekends. We are busiest during weekends and holidays, events, and peak seasons as they occur. There is a reasonable expectation it will be necessary for you to work during some of these times.
Core Competencies
• Adhere to and act in accordance with all casino policies and procedures, and applicable federal, state and local regulations.
• Maintain a neat, clean, and well-groomed appearance (specific standards may apply departmentally based on uniform requirements). Where uniforms are required, they must be clean and pressed at the beginning of each shift.
• Understand and comply with the Eye, Hi, Goodbye program.
• Competency to follow detailed procedures and ensure accuracy in documentation, carefully monitoring processes and routine work details.
• Ability to clearly present information verbally and in writing; read and interpret complex information; actively listen and talk with guests and team members.
• Ability to maintain a calm demeanor during stressful situations.
• Demonstrate a high level of service delivery to ensure guest and team member satisfaction; handle service failures and prioritize guest and team member needs.
• Prepare for known problems and opportunities in advance; willingness to undertake additional responsibilities and respond to situations as they arise.
• Maintain high standards despite pressing deadlines; reinforce excellence as a fundamental priority.
• Capable of using tact, maintaining confidences, and fostering an ethical work environment; giving proper credit to others, and handling situations honestly
• Ability to adapt behavior to others' styles, interact with people who have different values, culture, or backgrounds, be of service to difficult people, optimize the benefits of having a diverse workforce, developing rapport with others, and recognizing their concerns and feelings to build and maintain long-term associations based on trust.
• Share due credit with team members; display team spirit, enthusiasm and promote a friendly group working environment; work closely with other departments as necessary; support group decisions and solicit opinions from fellow team members.
• Ability to operate various types of equipment used in your department, for example personal computers, printers, telephone, stoves, ovens, broilers, slicers, steamers, kettles, etc., with manual dexterity sufficient to use utensils like knives, spoons, spatulas, tongs, slicers, etc.
Physical Demands and Work Environment
The physical demands and work environment characteristics described are representative of those that must be met by a team member to successfully perform the essential job functions.
While performing job duties the team member may occasionally be required to sit, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The team member will be required to stand for prolonged periods in confined spaces, work in temperature extremes, walk, climb, or balance, and stoop, kneel, crouch, or crawl. The team member may occasionally lift up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
The team member will be exposed to various foods and chemicals as well as latex. While performing job duties the team member is regularly exposed to risks associated with travel between buildings and back and forth to other areas as may be required due to business demands. The team member is occasionally exposed to fumes or airborne particles, including second-hand environmental smoke. The noise level in the work environment varies from light to moderate, and there are fluctuations in lighting due to flashing lights from slot machines and band lighting.
Following hire the selected team member will be required to obtain a local food handler permit and an Oklahoma ABLE license.
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