Assistant Executive Chef

About the Role
The Assistant Executive Chef is responsible for all aspects of the culinary program, both current &
existing venues, but also future development projects.
Position Responsibilities
Be recognized as a culinary subject matter expert with an insatiable appetite for culinary innovation and menu development, always staying ahead of culinary trends.
Exercise an entrepreneurial spirit, presenting to the Vice President of Food &
Beverage strategies &
opportunities for development of the culinary program. This will include adoption of technology in the culinary space, new dining concepts, purchasing efficiencies, amongst other items.
Assists with proforma creation for future concepts.
Work directly with Executive Chef and culinary team to create marketing &
promotion opportunitiesto build branding opportunities for the culinary program.
Creates and ensures a fresh, positive and exciting employee environment with an emphasis on mentorship, training &
internal career growth for the culinary team.
Develops an internal culinary training program.
Executes a best in class focus on sanitation &
quality control for allculinary departments.
Works with the Executive chef to define clear &
attainable standards &
expectations for all culinary employees.
Builds a framework of policy &
procedure within which employee performance can be clearly measured.
Assists the Executive Chef overseeing financial performance, labor management and forecasting developing actionable strategies to optimize department performance
Apply a data-driven strategy for menu development &
optimization of food cost.
Works closely with purchasing department to find largescale buying opportunities.
Develops &
expands the production kitchen capabilities of the culinary operation.
Works closely with the culinary team to ensure excellence in the quality of Ocean Casino Resorts Food &
Beverage venues.
Carries out frequent tastings of all existing &
all new items before being served to the public.
Recruits culinary talent, including pre-vetting process for all future culinary management positions.
Assists in the annual budget process.
Create a safe workplace for all employees;
oversee that all activities are in accordance with company guidelines
All other duties as assigned
Essential Functions
Continuous standing and periodically walking for long periods of time;
walking on different floor surfaces
Periodically pushing and pulling heavy carts and lifting products in proper storage areas
Constantly staying mentally alert, maintaining eye/hand coordination
Repetitive motions
Constantly stooping, bending, reaching
Frequently lifting and carrying up to a maximum of 60 lbs. alone
Occasionally pulling up to 1200 lbs. with a cart
Follow and adhere to all company and Departmental safety guidelines
Maintain line;
consistently check quality of food presentations, quality, quantity;
notify supervisor of any gaps that occur
Temperatures may vary from hot to cold areas, exposure to steam and moisture as well as cold/hot water
Days and hours may vary;
all shifts may be required at times
Physical effort is moderate to heavy in regard to transporting food and equipment to and from designated areas
Moderate to loud noise levels
Standing on various floor surfaces throughout the day
Frequent wrist motions, twisting, bending, reaching
Must be able to work holidays and weekends, as well as flexible shifts and/ or unusual hours.
Requirements
What’s Required
Must have twelve years experience in enterprise level, multi-unit, high volume operations, with strong administrative and management background
Must have well-rounded culinary training, administrative and people skills
Must have extensive knowledge of all kitchen equipment
Must acquire certification of ServSafe and HACCP
The ability to effectively communicate in English
Benefits
Free meal on shift
Training &
Development
Health Care Plan (Medical, Dental &
Vision)
Retirement Plan (401k,)
Life Insurance (Basic, Voluntary &
AD&
D)
Paid Time Off