The Executive Chef is responsible for providing leadership and management for the F&B kitchen staff. Provides overall strategic direction of all culinary activities, encompassing a combination of high-end steak and seafood dining outlets, sports lounges, beverage, catering and banquets, in-room dining, kitchens, stewarding, and any other F&B-related areas. Responsible for developing menu items and recipes, designing food presentation techniques, producing a high-quality product and service, and maintaining an efficient and effective operation. Responsible for developing and meeting financial projections, goals, and objectives. *Essential:* • Identify new and innovative strategic opportunities to fit the changing business needs and property strategic priorities. Lead the culinary concept development for all venues. • Formulate, implement, and administer operational procedures pertaining to recipe development, menu rotation, inventory levels, and food preparation with a strong attention to quality control. • Develop menus that meet quality standards and competitive pricing for our market. Develop distinctive signature services and products that provide “local flavor”. • Monitor F&B performance across the property and the market and recommend approaches and partnership opportunities to achieve business success and ensure the property is moving forward with a clear competitive advantage. • Build and direct a high-performing team by ensuring accountability to business strategies and driving financial performance, quality products, and guest service delivery goals across all F&B outlets. • Evaluate current needs, past experiences, and forecasted business conditions in order to make decisions and recommendations for the best allocation of resources among F&B outlets to achieve maximum financial returns, quality levels, performance, and guest services levels. • Prepare annual budgeting and ensure food and labor costs as well as all fiscal responsibilities are met. • Utilize a “continuous improvement” approach to identify improvement opportunities, leverage creativity and flexibility in determining solutions, create and execute plans. • Work closely with local, state, and governmental organizations in maintaining the highest standards of safety, health, sanitation, and cleanliness in F&B areas. • Coordinate the selection, purchasing, storage, inventory, maintenance, and usage of all F&B related food products, supplies, and equipment. • Supervise and develop staff by mentoring, motivating, coaching, training, consistently providing feedback, and holding them accountable. Approve the hiring and termination of all the kitchen staff. • Ensure department employee engagement and culture strategies are implemented and executed to improve employee productivity and morale. • Develop and maintain effective communications amongst all staff and operating departments. • Coordinate the development, interpretation and implementation of property policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules, and regulations for the F&B kitchen staff. • Assure an environment which emphasizes cooperation, communication, and teamwork with all departments. • Support compliance with all internal procedures and regulatory requirements, including those associated with underage and intoxicated guests. • Support current law and policy to provide a work environment free from illegal and discriminatory behavior. • Complete job duties with minimal supervision, maintain acceptable attendance, and use appropriate judgment. • Job duties, tasks, work hours, work requirements, and other duties as assigned may be added or changed at any time. *Required:* Extensive knowledge and skill gained through broad experiences in a field (or fields) which require a command of involved, diverse practices and precedents and theory and principles. Typically requires a Bachelor's degree (B. A.) from four-year college or university; or minimum of four years related experience and/or training; or equivalent combination of education and experience. *Schedule:* Full-time that varies based on events and holidays and includes days, nights and weekends. *Salary:* Highly competitive salary based on experience with 80 hours of Paid Time off upon hire.

Job Type: Full-time

Pay: $73,893.00 - $79,359.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 4 years

Pay rate:

• Hourly pay
• Yearly pay

Shift:

• Day shift
• Evening shift
• Morning shift

Supplemental pay types:

• Quarterly bonus

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Bakery
• Bar
• Café
• Casino
• Casual dining restaurant
• Fine dining restaurant
• Hotel
• Resort
• Upscale casual restaurant

People with a criminal record are encouraged to apply

Ability to commute/relocate:

• Carterville, IL 62918: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 4 years (Required)
• Cooking: 4 years (Required)

Work Location: In person

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