Welcome page Log In Executive Chef - Maryland ID 2024-8654 Division Food and Beverage Departments Department Food and Beverage Administration Employee Type Full-Time Exempt City Hanover Overview

Why We Need Your Talents:

The Executive Chef is responsible for managing the activities and processes, procedures and training of chefs, cooks, and other kitchen workers engaged in preparing and cooking food and ensuring a quality, efficient and effective food service and product. The Executive Chef will be the focal point for enhancing the gaming and entertainment experience of guests with quality food offerings unmatched by our competitors.

Responsibilities

Where You'll Make an Impact:

 

a. Development and management of the budget for the kitchens.b. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery and to prepare all food while retaining the maximum amount of desired nutrients, special and dietary request to include low-fat, low-sodium, vegetarian and low calorie meals.c. Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment.d. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, bloodborne pathogens and personal protective equipment.e. Manage staffing levels to maintain budgeted levels of employment.f. Development of staff, to include, interviewing for new hires and performance management inclusive of disciplinary counseling and conducting performance evaluations.g. Control food costs and establish purchasing specifications, storeroom requisition systems, product storage, portion control and waste control. Manage programs and processes to control and reduce loss time injuries.h. Develop and implement menu offerings which will enhance our guests’ gaming experience.i. he Executive Chef will ensure each restaurant, venue, banquet or marketing event or other operation provides the highest quality culinary experience to our guests and will be present during peak operations periods such as Friday & Saturday nights, high profile banquet or VIP events.j. The Executive Chef will ensure that ticket times are well within appropriate times for each respective venue, food production is highly consistent with both the recipe and ongoing execution throughout the day.k. The Executive Chef is responsible for adhering to the budgeted BOH labor cost and Food Cost in each venue and across the property as a percentage of sales.l. Responsible for the development and oversight of the overall strategic vision of the culinary program, including profitable financial management, effective leadership of sous chefs, excellent customer service skills, and supervision of department requirements and standardsm. The Executive Chef is responsible for executing new projects from start through completion and implementation within the prescribed time frame and resolving difficulties or challenges that may arise of her/his own initiative.n. Accountable for ensuring all aspects of the Hotel kitchens including but not limited to: training, supervision and scheduling of all line associates, execution of all menu items, ordering, proper storage, organization and inventory of all products, training and implementation of all sanitation procedures, developing menu items, menu matrix and recipes while managing food and labor costso. Responsible for enhancing the quality of food product that is presented to guestsp. Make changes that respond to the marketplace and to guests’ needs, both present and anticipatedq. Recommend changes to the food product that balance cost and qualityr. Ability to use market research to develop new products and ensure consistency in food delivery and standardss. Be a primary representative in media outlets, both print and televised, for food and beverage offerings at the Hotel.t. Provide support of a specialist nature to the Executive Committee, particularly to the Director of Food & Beverage, and the Food & Beverage Managers and Directorsu. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotelv. Responsible for the selection, training and development of the personnel within the departmentw. Control the elements that determine profit and lossx. Responsible for all major operating expensesy. Set margins and manage the business against projectionsz. Make decisions that relate to profit and lossaa. Responsible for the financial management of the operationbb. Create custom menuscc. Create sustainable menu optionsdd. Responsible for following BEOs and ensuring any changes are madeee. Attend operational meetingff. Constant standing and walking throughout shift Qualifications

Skills to Help You Succeed:

 

a.License: Must obtain and maintain a valid gaming license as determined by the Maryland State Lottery and Gaming Commission for the position.b. Minimum three years’ experience as an Executive Sous Chef in a comparable hotel environmentc. Expertise in food product, presentation, quality and preparation along with menu concept and menu design requiredd. Previous experience with creating schedules, labor costing, payroll administration, employee performance management requirede. Strong interpersonal and problem-solving abilitiesf. Must be able to work well under pressure in a fast-paced environment, and focus attention on guest needs, always remaining calm and courteousg. Requires good communication skills, both verbal and writtenh. Must possess basic computational ability; Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities requiredi. Extensive knowledge of menu development, insight into marketing, cost and wage controlj. Thorough knowledge of food products, standard recipes and proper preparationk. Ability to analyze, forecast data, and make judgments to ensure proper payroll and production controll. Ability to supervise large staff and accomplish goals on a timely basism. Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Executive Assistant Manager, Food & Beveragen. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflictso. Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize samep. Artistic ability to create theme menus, ideas for ice carvings, decorations, etcq. Occasional environmental exposures to cold, heat, and waterr. Must be able to transport up to 50 pounds on occasion and up to 35 pounds regular

 

Must-Haves:

a. Education: A four (4)-year degree in a related field or equivalent work experience.b. Experience: A Culinary Arts, Bachelor’s or Master’s Degree is preferred.c. At least 10 years of management experience is requiredd. American Culinary Federation Certified Executive Chefs (CECs) are preferred

Physical Requirements:

a. Ability to stand for long periods of times without sitting or leaning.b. Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects.c. Ability to walk continually throughout a scheduled shift.d. Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds. What We Offer

Perks We Offer You

Comprehensive health coverage for full-time and part-time Team Members and their eligible dependentsGenerous retirement savings options are available. Free uniformsFree parkingDiscounted mealsService and Attendance bonusesTuition reimbursementDiscounts on hotels, theme parks, travel, and more!

Life at Live!

24/7 high energy casino with a culture committed to fairness, teamwork, and most importantly FUN.Exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises.You will work in an environment where smoking is allowed.