Position Summary:
Executive Chef – The ideal candidate will have a deep understanding and mastery of various Asian cuisines, showcasing expertise in creating authentic and innovative dishes. Chef will be responsible for designing menus, managing kitchen operations , and ensuring the highest quality of food preparation . This role requires effective leadership skills, creativity, attention to detail, and a passion for delivering an exceptional dining experience.
In this Role:
Menu Development: Create and curate a diverse menu featuring authentic and creative Asian dishes, considering regional specialties and customer preferences.
Recipe Development: Ensure all recipes are written and team members are properly trained on proper recipe execution of all dishes.
Culinary Expertise: Demonstrate a high level of proficiency in Asian culinary techniques, including but not limited to Vietnamese, Chinese, Japanese, Korean and/or other regional cuisines. Must be proficient in knowledge and production of Sushi.
Equipment Skills: Must be highly proficient in operating Wok stations and be able to train others all necessary related Wok skills.
Ingredient Sourcing: Work closely with suppliers to ensure the procurement of high-quality, fresh, and authentic ingredients for all dishes.
Food Preparation: Oversee the preparation and cooking of Asian dishes, ensuring consistency and adherence to established recipes and standards.
Kitchen Management: Led and managed the kitchen staff of Lucky Dragon, including training, scheduling, and performance evaluation, to maintain a smooth and efficient kitchen operation.
Quality Control: Implement and enforce quality control measures to guarantee the consistency, taste, and presentation of dishes meet the restaurant's standards.
Culinary Innovation: Stay updated on culinary trends, experiment with new techniques, and introduce innovative twists to traditional Asian recipes to keep the menu dynamic and exciting.
Hygiene and Safety: Ensure compliance with Serve-Safe food safety and sanitation regulations, maintaining a clean and organized kitchen environment.
Customer Interaction: Collaborate with front-of-house staff to understand customer preferences, receive feedback, and adjust to enhance the overall dining experience.
Cost Management: Monitor food costs, control waste, and contribute to the development of cost-effective recipes without compromising quality.
Regularly analyzes operational results (revenues, supply costs, labor, etc.) and makes appropriate recommendations to continuously improve the daily operations (SOP’s, processes, policies, revenues, etc.).
Responsible for handling any Team Member or Guest opportunities.
Evaluate, oversee, and provide coaching opportunities regarding the job performance of Team Members.
Ensure that all Team Members are knowledgeable of and adhere to all Gun Lake Casino’s Standards, policies, and procedures for the department.
Other duties as assigned.
Essential Qualifications:
Proven experience as a Chef of Asian Cuisine (Vietnamese, Chinese, Japanese, Korean, and/or other regional cuisine).
At least six (6) years of culinary experience required.
At least four (4) years in a culinary leadership role are required.
Demonstrated ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.
Demonstrated ability to control operational costs and improve financial results.
Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations.
Must hold/maintain certification with handling (ServSafe)
Availability and willingness to work extended hours including nights, weekends, and holidays as business requires.
Must be able to obtain a gaming license for the jurisdiction in which the property is located.
Demonstrated ability to work independently with minimal direction.
Conduct group and individual training regarding policies and procedures on an ongoing basis. Set daily, weekly, and monthly goals and opportunities and lead the unit to achieve the desired result.
Communicate on a consistent basis with all managers, keeping them abreast of all department activities.
Responsible for maintaining cleanliness and sanitation standards in accordance with department policies and the Department of Health.
Ensure that kitchens and equipment are in good working order to ensure a clean and hazard-free work area that complies with the Department of Health.
Monitor, work with facilities, and document any culinary, and sanitation departments if any area is below standards or not functioning properly.