The Executive Chef for our Asian restaurant is responsible for managing kitchen operations and ensuring compliance with all Food & Beverage policies, standards, and procedures. This role includes estimating daily production needs on a weekly basis, communicating production needs to kitchen personnel daily, and assisting with all kitchen operations and preparation.

Essential Job Functions:

Possess knowledge of Cantonese-style cooking techniques and recipes. Cook all food orders, including meat, fish, poultry, and related items in a quick, timely, and accurate manner. Check and ensure an adequate supply of foods and seasonings at the workstation. Recognize and correct any product discrepancies and variations in quality, standards, and specifications. Effectively coach and assist other cooks and intermediates in food product preparation. Demonstrate competent product knowledge by correctly storing and handling all perishables, and maintaining quality, security, value, and integrity. Broil, sauté, steam, fry, poach, grill, and prepare any and all foods needed for guest orders. Prepare desserts, entrees, soups, and other foods of medium complexity according to directions. Read food orders from the kitchen printer, prepare, and serve food attractively, consistent with recipes and plating guides. Operate steamer, oven, slicer, and other cooking equipment; control food production including flattop, fryer, and proper cooking times and temperatures. Ensure cleanliness of food preparation areas by wiping down the workstation and utensils before and after each assignment. Follow safety rules and keep the work area clean and orderly. Maintain and rotate dated food stock. Break down workstations, clean, and restock. Open food service outlets in a timely fashion as instructed. Work various shifts and hours, including holidays and weekends. Uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.

 

Education and/or Experience:

A culinary degree or equivalent experience working in a similar role is preferred. A minimum of 7 years experience working in kitchens is preferred. Minimum of 5 years managing employees. Ability to work as part of a team. Ability to build relationships.

 

Qualifications:

High school diploma or equivalent; Culinary Arts education preferred. A minimum of three years of restaurant cook experience is required. Demonstrated Cantonese-style wok cooking and knowledge in Cantonese sauces, spices, and thickening agents. Ability to correctly lift and transport objects weighing up to 50 lbs. Ability to work a minimum of 8 hours with appropriate mobility and endurance. Ability to work flexible hours as required in a casino environment. Recognize different cooking oils and their cooking temperatures. Ability to use knives, other hand-held instruments, and other food preparation equipment. Must have a sense of urgency to serve customers properly. Ability to portion, prepare, and present meat, poultry, and fish. Additional skills required for Cantonese-style cooking. Ability to perform all duties of a Specialty Cook Intermediate.

Physical, Mental, and Environmental Demands:

Ability to work in a smoke-filled environment and sit or stand for prolonged periods. Physically mobile with reasonable accommodations, including the ability to lift up to 50 lbs., and push, pull, reach, bend, twist, stoop, and stack. Excellent oral and written communication skills. Fluent and literate in English. Present a well-groomed appearance. Respond calmly and make rational decisions when required. Listen and respond to visual and aural cues. Tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality.