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Executive Chef Food & BeverageApply

Summary

The Executive Chef is responsible for the day to day operations of the culinary department ensuring quality, consistency and team member development on all levels. Additionally this position is responsible for meeting all company and State Health Department rules and regulations. This position should have a complete understanding of food cost for each department. Inventory is a must, knows all the produce and how to count. The Executive Chef will spend time each day with the staff to see the needs for all restaurants. In peak time, the Executive Chef will be available, weekends and holidays to make sure the kitchens are set for success. The Executive Chef will also oversee all the schedules for his chef's and their departments. Overtime will be monitored daily to protect the labor cost. The Executive Chef also needs to communicate very well with the Executive Steward to make sure all the departments in the kitchen is properly cared for and clean.

Essential Functions

  • Must have extensive culinary knowledge, including multi outlet experience (Buffet, Fine Dining, Banquets, quick food service and room service).
  • Responsible for all culinary quality aspects of the food and beverage department.
  • Responsible for preliminary menu development.
  • Responsible for developing menu recipe cards and food production specifications to ensure quality, consistency and portion control measures.
  • Responsible for developing a food program that meets designated food cost goals.
  • Responsible for scheduling culinary staff members and meeting designated payroll cost.
  • Responsible for all kitchen organization for fast and efficient functionality and service.
  • Responsible for developing and coordinating a program that meets all Iowa Department of Health, Internal controls and government rules & regulations.
  • Must be able to obtain all necessary licenses are required by local, state and federal governments.
  • Responsible for tracking systematically, all critical areas of food production and ware-washing including food temperatures and sanitation levels.
  • Responsible for the hiring and development of all level of the culinary team.
  • Responsible for periodic team member evaluations and further development strategies.
  • Responsible for all food service inventories including rotation, par levels, periodic physical inventories and discontinued inventory items.
  • Responsible for coordinating new food inventory items with the Food & Beverage Director and Purchasing manager.
  • Performs other duties as assigned.


Required

  • Culinary arts degree from an accredited school, as well as seven to ten years related experience as an Executive Chef, Pastry Chef, Chef d’ Cruisine, or Sous Chef in a comparable food service operation. Management or supervisor experience required. Must exhibit a strong passion for food, quality, and service; enjoy creating menus, working with and leading the kitchen staff, and building relationships with guests and vendors. Must be familiar with a variety of the field's concepts, practices, and procedures. Display a wide array of creativity and innovation. Ability to multi-task in a fast paced environment, exercising appropriate judgment, and requiring mental and emotional stamina. Must have excellent management skills, as well as, verbal and written communication. Ability to stand for extended periods of time and have the physical dexterity to move around freely. Must be willing to work nights, weekends, and holidays. Must hold a valid gaming license in accordance with IRGC regulations. Must successfully pass property alcohol training.


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Grand Falls Casino & Golf Resort® is an Equal Opportunity Employer dedicated to non-discrimination in employment. We select the best qualified individual for the job based on job-related qualifications regardless of race, age, color, religion, sex, national origin, ancestry, marital status, sexual preference, disability or any other status protected by applicable law.

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