Company name: Little Creek Casino Resort

Title of position: Executive Chef

Position: Full-Time and Part-Time Positions Available

Location: Shelton Washington

Pay: Based on Experience

The Executive Chef plans, develops and implements organizational policies and goals for property culinary venues in conjunction with the Director of Food and Beverage

Benefits began on the 1st day of the month following your hire date even if you start on the 31st of the month

Full-Time Benefits

Medical - $25.00 Employee Rate

Dental

Vision HRA

401K with a company match of up to 6%

Vacation/Holiday/Personal/Unpaid/Sick Leave Options

FSA – Medical & Dependent Care

Employee Assistance Program

Tuition Assistance

AFLAC

Legal Shield/Identity Shield

Free Meals while on Shift

Community Vendor Discounts

Training and Career Development Programs

Employee Discounts across Property

You can play 18 holes of golf for $50

You can play 9 holes of golf for $30

15% discount at the Pro Shop

25% discount at the Spa

15% discount at all restaurants

50% off childcare at the Squaxin Island Childcare Center 6 wks-5 years ($500 month infant care)

Plus More!!!

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensure integrity and consistency is maintained throughout the facility with specific attention to presentation, cleanliness, inventory items, staffing, customer service and any other areas encompassing the venues.
• Coordinate and assist venue Managers to support effective operational efficiency and economy.
• Analyze culinary venue budgets to identify areas in which to improve in property wide financial development and implementation.
• Determine distribution and allocation of operating budget.
• Direct and coordinated promotion of products and services performed to develop new markets, increase share of market and obtain competitive position within the industry.
• Interpret Financial Reports and provide expertise on (projected) revenue vs. expenses.
• Use financial plans for spotting trends, measuring productivity and monitoring progress.
• Ensure budgeted revenues and profits are achieved and ensure accounting policies are in place.
• Formulate and administer a department budget in order to achieve profitability objectives.
• Responsible for management systems, accounts payable, accounts receivable, payroll, scheduling, etc. are properly administered.
• Confer with administrative personnel and review activity, operating and sales reports to determine modifications to programs or operational demands.
• Direct preparation of directives to the Food and Beverage Director outlining policy, program or operational enhancements to be implemented.
• Prepare cuisine according to menu specifications provided and ensure that staff executes stated specifications.
• Interview applicants, direct hired employees to New Hire Orientation and ongoing in-house trainings to increase job knowledge and skill level.
• Recommend or initiate personnel actions, such as promotions, transfers, discharges and disciplinary measures.
• Prioritize and plan work activities, use time efficiently; plan for additional resources; set goals and objectives.

ADDITIONAL DUTIES

• Promote organization in industry and trade associations.
• Participation and preparation of show pieces and presentations for food shows and local culinary events to depict and promote property culinary excellence.
• Plan menu, taking advantage of foods in season and local availability with special consideration to the Tribal industry availability.
• Plan menu items and other specialty items as needed and upon request.
• Train and coach staff in the importance of quality customer service skills to ensure excellence for the ultimate guest experience.
• Ensure equipment is maintained in good working order.
• Inspect food service facilities to ensure that equipment and buildings meet required health laws and internal regulations.
• Inspect and taste prepared foods to maintain quality standards and sanitation regulations.
• Maintain and develop food lists to ensure that sufficient items are ordered in a timely manner.
• Coach and counsel employees to encourage positive behaviors and empower employees to analyze and effectively resolve guest challenges and areas of concern.
• Monitor fluctuations and trends in business volumes to be used in short and long term forecasting.
• Implement opportunities for manager operational costs and boosting bottom line.
• Coordinate with the Marketing Department to develop Marketing Strategy and ensure a consistent image is being portrayed.
• Collaborate with the marketing department to create ongoing in-house promotions and activities to stimulate sales, staff and customers.
• Develop and maintain gracious and efficient customer service procedures.
• Monitor service trends by speaking with guests, reviewing written guest comment cards, and guest tracking information to ensure quality service standards are achieved.
• Resolve complaints made by patrons and/or employees in a timely manner.
• Anticipate, identify and ensure customer needs are being met.
• Manage difficult or emotional situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments.
• Recognize employees for demonstrating excellent service initiative with guests and fellow employees.
• Attend all mandatory meetings and training
• Additional duties as assigned

SUPERVISORY RESPONSIBILITIES

• Train and develop staff on techniques, equipment, recipes, preparation methods and presentation; assists and directs activities of staff who are assigned to preparing and serving meals.
• Responsible for the overall direction, coordination and evaluation of main kitchen staff.
• Responsible for training and evaluating the performance of the main kitchen staff.
• Directly supervises 20 to 25 employees in property culinary revenues.
• Responsible for ensuring accurate recording keeping relating to personnel issues.
• Carries out supervisor responsibilities in accordance with the organization's policies and applicable laws.
• Implement ongoing skills training to ensure service standards are being upheld
• Develop and monitor job descriptions.
• Perform employee evaluations with proposed action plans.
• Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Interpret company policies and provide a safe work environment by ensuring compliance with safety programs and job safety analysis.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

EDUCATION and/or EXPERIENCE

• Culinary Arts Certificate from College or Technical School
• Eight (8) years directly related experience

CERTIFICATES, LICENSES, REGISTRATIONS

• Must be able to obtain and maintain a Gaming License from the Squaxin Island Gaming Commission.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of this job, the employee is frequently required to stand; walk; and use hands to finger, handle, or feel.
• The employee frequently is required to reach with hands and arms and talk or hear.
• The employee must regularly lift and/or move up to 25 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

CLOSING DATE

Open Until Filled

For information on Little Creek Casino Resort including more information on employee benefits and our company culture, visit our website at https://www.little-creek.com

Little Creek Casino Resort is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

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