37-120 Executive Chef

The Executive Chef is responsible for managing the kitchen staff, ensuring food quality, controlling costs, adhering to safety standards, and delivering an exceptional culinary experience to customers.

Key Accountabilities Include:

• Manages all aspects of his/her duties to include menu development, recipe creation, training, scheduling, hiring, disciplinary action, organization of culinary activities, costs for food and beverage items offered in all retail outlets (Kuchu’s Restaurant, Peak Café, Banquets and Concessions).

• Creates innovative, industry-leading food and beverage concepts and maintains the highest standards for quality and service delivery. Embraces the goal of operating the best restaurants in North and South Dakota.

• Provides culinary and beverage staff training in all aspects of production, to include safety training. control of hazardous materials and chemicals, first aid, and sanitary work practices.

• Actively participate in marketing activities that support the restaurants and casino. 

• Controls food costs by monitoring purchasing specifications, establishing and enforcing storeroom requisition systems, product storage procedures, standardized recipe systems, and waste control procedures.

• All other tasks as assigned by the Director of F&B or General Manager.

General

• Must be 21 years or older. Must have valid driver license.

Education

• Associate’s degree (or higher) in management, business, or hospitality preferred. Such as the Culinary Institute of America (CIA), is strongly preferred

Certifications

• Serv-Safe Certification required. (A candidate without this certification must be willing and able to attain it within 30 days of hire.)
• Certifications related to hospitality and/or restaurant management are given preference. 

Experience

• Five or more years as an Executive Chef in a high quality, fine dining establishment. Significant experience is required in all facets of food preparation and presentation, to include Butcher, Saucier, Garde-Manger, and Pastry disciplines. Familiar with the operation of a personal computer with Windows operating system and the effective operation of a food purchasing, inventory and management system. At least 5 years of customer-service experience with progressive responsibility. 

Important Note

• In addition to meeting minimum requirements: education, experience, and certifications must indicate candidate possesses the knowledge, skills, and abilities necessary to meet all key accountabilities.

Knowledge

• Understanding of all restaurant operations, including food service, quality assurance, customer service, and financial management.
• Familiarity with applicable tribal, state, and federal regulations as they pertain to food service operations (e.g., safety, compliance, etc.)
• Working knowledge of financial and mathematical concepts necessary for accurate budget management, inventory management, and cost-center financial reporting.
• Basic understanding of management concepts; awareness of training and development techniques for effective staff management.

Skills

• Strong communicative skills; ability to read, write, and speak English with correct spelling, grammar, syntax, structure and delivery.
• Proficient in delivering exceptional customer service both in-person and over the phone, ensuring customer satisfaction and loyalty.
• Strong leadership and team-building skills, with the ability to motivate and guide staff towards achieving high performance.
• Proficiency in using point-of-sale (POS) systems, inventory management software, scheduling software, Microsoft office Suite (Word, Excel, etc.) and other standard office software/equipment commonly found in a food service environment.

Abilities

• Ability to identify and resolve issues swiftly and effectively, maintaining operational continuity, customer satisfaction, and a strong positive organizational image through effective workforce management.
• Ability to establish and administer training programs to ensure continuous staff development and high service standards.
• Capability to oversee daily operations, ensuring economic and efficient management while maintaining quality and customer satisfaction.
• Competence in handling employee grievances, conducting performance evaluations, and implementing disciplinary actions when necessary.
• Ability to maintain a safe and compliant work environment by enforcing safety policies and procedures.
• Adaptability to changing business needs and market trends, ensuring the restaurant remains competitive and successful.
• Strong problem-solving and decision-making abilities to address operational challenges and customer concerns promptly and effectively.