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    Executive Chef - Atlantic City, United States - Ocean Casino Resort

    Ocean Casino Resort
    Ocean Casino Resort Atlantic City, United States

    2 days ago

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    Description

    Job Description

    Job Description

    About the Role

    The Executive Chef – F&B is responsible for Food and Labor Cost budgets, P&L's and administering all programs in compliance with Health Department codes.

    Position Responsibilities

    • Works closely with Fine Dining Restaurant Chefs to optimize operations.
    • Looks at purchasing consolidation opportunities across Fine Dining Restaurants.
    • Develops concepts for special events showcasing all Fine Dining Restaurants.
    • Co-ordinates staggered seasonal menu changes across all Fine Dining Restaurants.
    • Will be comfortable representing Fine Dining Restaurants at on-site & off-site events.
    • Oversees & maintains an hourly cook development training program.
    • Creates a Sous Chef development training program.
    • Takes a leading role on all community engagement opportunities for Fine Dining Restaurants.
    • Builds rapport, commitment, and loyalty with team members and guests.
    • Establishes and maintains operational standards in the food production areas
    • Responsible for specifications and quality of all food products
    • Supervises and helps train and educate all chefs and cooks.
    • Inspects food preparation processes to be sure that proper standards of taste, quality, quantity and appearance are maintained.
    • Promotes and maintains high standards of sanitation and health in food preparation, storage, personnel, tools and equipment.
    • Responsible for all Food and Labor Cost budgets; responsible for monthly P&L's
    • Administer all programs to ensure that all Health Department Inspections are of a passing grade and we are consistently in compliance to the codes
    • Create positive, productive employee relations within all Departments
    • Conceptualize, write and manage all recipes in areas of responsibility
    • Oversee, through the close monitoring of assigned outlets and personnel, food quality, efficiency and utilization of staff, product and presentation
    • Review menu analysis based on cost, sales, and popularity index to ensure that menu items reflect customer taste and preference
    • Procurement research and networking of market trends and availability
    • Measuring same market competition, for best in market
    • Menu innovation while adhering to outlet concept

    Essential Functions

    • Continuous standing and periodically walking for long periods of time; walking on different floor surfaces
    • Periodically pushing and pulling heavy carts and lifting products in proper storage areas
    • Constantly staying mentally alert, maintaining eye/hand coordination
    • Repetitive motions
    • Constantly stooping, bending, reaching
    • Frequently lifting and carrying up to a maximum of 60 lbs. alone
    • Occasionally pulling up to 1200 lbs. with a cart
    • Follow and adhere to all company and Departmental safety guidelines
    • Maintain line; consistently check quality of food presentations, quality, quantity; notify supervisor of any gaps that occur
    • Temperatures may vary from hot to cold areas, exposure to steam and moisture as well as cold/hot water
    • Days and hours may vary; all shifts may be required at times
    • Physical effort is moderate to heavy in regard to transporting food and equipment to and from designated areas
    • Moderate to loud noise levels
    • Standing on various floor surfaces throughout the day
    • Frequent wrist motions, twisting, bending, reaching
    • Must be able to work holidays and weekends, as well as flexible shifts and/ or unusual hours.

    Requirements

    • Must have Ocean Casino Resort to fifteen years' experience in high volume operations and fine dining, with strong administrative and management background
    • Must have well-rounded food background, administrative and people skills
    • Must have extensive knowledge of all kitchen equipment
    • Must acquire certification of ServSafe and HACCP
    • The ability to effectively communicate in English
    • Must have minimum of an Associate's Degree in Culinary Arts or Industry Equivalent or related experience
    • Ability to effectively communicate in English

    Benefits

    • Free meal on shift
    • Training & Development
    • Health Care Plan (Medical, Dental & Vision)
    • Retirement Plan (401k,)
    • Life Insurance (Basic, Voluntary & AD&D)
    • Paid Time Off
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