Executive Chef - Philadelphia - Live! Casino and Hotel Philadelphia

Function (Scope and Main Purpose of Job)
The Executive Chef is directly responsible for implementing and following the culinary standards and overseeing the culinary operations of the Food & Beverage outlets and catering. Responsible for supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness.

Core Service Standards
CLEAN: Must make the property shine and look impeccable while maintaining a neat CLEAN and crisp personal appearance.

SAFE: Must make guests feel SAFE and comfortable through creating a worry free, carefree experience.

Fast: Provide FAST and efficient service with accuracy. Meet service time requirements and anticipate guest needs.

FRIENDLY: Greet each guest with FRIENDLY welcomes, making eye contact and smiling. Use H.E.A.R.T. steps to ease guest concerns. Say thank you to departing guests.

FUN: Work passionately as a team to create a FUN experience both for everyone who works and plays here.

Specific Responsibilities and Duties

Manage day-to-day Kitchen operations and Culinary team.

Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control.

Support management with Catering Proposals, Menu Pricing and Menu Innovation.

Track food costs while Managing Vendors to provide Standard Cost-efficient Products.

Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation.

Direct Sales & Marketing in Catering Menu Planning and Costing for Special Events. 

Collaborate with General Managers on expense tracking for accurate financial projections.

Responsible for all the kitchen purchasing.

Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed.

Implement and maintain Culinary Excellence Standards.

Train and manage kitchen personnel and supervise all culinary activities.

Other duties as assigned.

Job Requirements (skills, knowledge, and abilities)

Requires thorough knowledge of Food and Beverage/Hospitality practices and procedures in order to perform non-repetitive analytical work. 

Must be able to work with and understand financial information and data, and basic arithmetic functions.  Must be Serv-Safe certified.

Thorough knowledge and experience in multi venue high volume locations, familiarity with a variety of classical, regional and ethnic cuisine.

Expert level understanding in food preparation technique across a broad spectrum of menu items and production methods.
Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. 
Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. 
Ability to perform assigned job duties in an interruptive environment under frequent time pressures.
Ability to supervise a team of up to 300 Team Members.
Ability to organize and be creative.
 

Educational and Experience Requirements

A four (4) -year college degree is preferred. Equivalent education/experience will be considered.

A degree in culinary arts or restaurant management is preferred.  Ten (10) full years of employment in related position.
Must be able to obtain and maintain a valid non-gaming license as determined by the Pennsylvania Gaming Control Board.

Physical Requirements

Ability to stand for long periods of time without sitting or leaning. 
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.
Ability to walk continually throughout a scheduled shift. 
Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds.

Working Conditions

24/7 high energy casino.

Exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises.