Location: Espanola, NM
Job Summary: Santa Claran Hotel Casino in Espanola is seeking for qualified candidates to fill the position of an Executive Chef.
Qualifications: High school Diploma or equivalent and Culinary Degree from an Accredited Institution Minimum of 5 years full service Kitchen Supervisory experience. Multiple venue property experience is a plus but not required.
Duties: Adhere to adequate staffing levels in relation to projected business volume as projected by the Food & Beverage Director.
Draft, cost, and submit for approval all employee schedules prior to or by the assigned deadline.
Daily tasting of food in all areas with positive feedback or necessary coaching and developing.
Required presence noted in all food service venues during times of peak business volume to monitor product, ensure recipe adherence, safety and sanitation.
Be available to personally prepare dishes for special occasions and VIP guests, as well as participate in video shoots or interviews as requested by the Food and Beverage Director or members of the Executive Committee.
Communicate with Food & Beverage Director, peers, and subordinates both exempt and non-exempt in a consistent and professional manager.
Display full competency and willingness of all aspects of the operation of back of house function with strong ability to train all exempt and non-exempt employees.
Participate in the drafting of department fiscal planning and budgeting, conducting monthly food inventory to ensure that target budgetary food cost is achieved and maintained.
Track and report the progress of assigned fiscal budgetary requirements to the Food & Beverage Director, exempt subordinates, as well as SCDC officials.
Coordinate innovative menu items and clearly communicate all details of the dishes to the Food & Beverage Director as well as subordinates.
Work in conjunction with the Banquet Manager and Banquet Chef to develop menus, plan events, and ensure that charges reflect adequately the coverage of food and labor costs.
Oversee the final output of all banquets and events to ensure proper presentation, technique, and quality standards are being met
Serve as coach, mentor, teacher, and motivator for all exempt and non-exempt employees both in the front of the house.
Ensure that ongoing training and education is taking place in respect to technique, knife skills, quality standards, and structured recipe platform.
Develop and maintain a consistent system for recipe drafting and monitoring system to ensure consistent quality.
Maintain a timely, professional, and honest communication line with all facets of SCDC and other affiliated entities.
Directly initiate, facilitate and manage all back of the house personnel for purposes of performance appraisals and merit increases.
Accurately project sales volume in conjunction with the food and beverage director to determine estimated food usage and purchasing/receiving needs
Personally ensure that open communication with guests, peers and subordinates occurs regularly and consistently.
Develop a strategic system of organization, facilitate its inception, and monitor its maintenance.
Other duties as assigned by the Food & Beverage Director, Human Resources, and all members of SCDC leadership.
Interested candidates please email resume to Amanda at firstname.lastname@example.org