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***Compensation Depending on Experience, call Human Resources (970)-564-6127 for further details.***

Summary/Objective

The Executive Chef serves as the culinary leader responsible for the overall management of all kitchen operations to deliver exceptional dining experiences. Reporting directly to the Director of Food & Beverage, the Executive Chef oversees a wide range of responsibilities including, but not limited to, menu development, quality control, staff management and development, operational oversight, and ensuring compliance with health and safety standards. This role emphasizes strong leadership in fostering a positive kitchen culture, collaborating with front-of-house and other departments, and driving continuous improvement in quality and service. The Executive Chef is expected to adapt to the evolving needs of the business, taking on additional duties as necessary to contribute to the overall success of the food and beverage operations.

Qualifications

General

Must be at least 21 years old to obtain a Ute Mountain Ute Gaming Commission Key License (required).
Must be able to pass the UMUGC and Colorado Gaming background investigations (no financial crimes or other felonies).

Education

A bachelor’s degree in culinary arts or a similar field is preferred.

**Relevant experience may be used as a substitute for the education requirement in some instances.

Certifications

CSC, CMC, CEC or other relevant certifications are preferred but are not required.

Experience

At minimum, five years of kitchen management, or equivalent experience required.

Knowledge, Skills, & Abilities (KSAs)

Extensive knowledge of cooking techniques, kitchen operations, and food preparation, with the ability to develop and maintain high-quality menu offerings.
Proven ability to lead, motivate, and develop a diverse kitchen staff, fostering a collaborative and efficient work environment.
Strong understanding of budgeting, cost control, and inventory management, with the ability to make informed decisions to optimize financial performance.
Comprehensive knowledge of food safety standards, local health regulations, and kitchen sanitation practices, ensuring a safe and compliant workplace.
Ability to quickly assess and respond to operational challenges, making necessary adjustments to maintain smooth kitchen operations and guest satisfaction.

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.
Candidate must be willing and able to obtain and maintain a food handler’s permit at time of hire.

Supervisory Responsibilities

The Executive Chef, directly reporting to the Director of F&B, is responsible for leading the kitchen staff, combining expertise as a capable culinary artist with a firm grasp of kitchen administration. This role includes hiring, training, and conducting performance evaluations, while upholding high culinary and professional standards. They foster a positive, efficient work environment and address staff issues effectively. Strong leadership and coordination skills are essential, emphasizing quality, teamwork, and aligning with the kitchen's operational objectives. The F&B department includes: Kuchu’s Diner; Peak Café (Coffee and more); Banquets Sales; and the Ka’vaa Food Truck.

Key Accountabilities

Staff Management and Development

Staff Management: Responsible for hiring, training, supervising, developing, and disciplining back of house staff.

Perfofmance Management: Provide guidance and direction to back of house staff, inclusive of issuing performance evaluations and regular feedback on performance.

Hiring and Staffing: Ensure sufficient staffing levels are scheduled to accommodate business demands. Interview candidates and hire based to maintain operational efficiency.

Leadership and Cultural Development: Foster a culture of accountability, pride in one’s work, and respect for sound customer service. Exemplify and set a strong example.

Operational Oversight and Coordination

Operations Oversight: Responsible for overseeing BOH operations under the direction of the Director of F&B.

Team Coordination: Meet with Chefs/Cooks to review schedules, assignments, anticipated business levels, changes, and other information pertinent to job performance. Ensure proper shift handover. Coordinate with FOH to streamline service delivery.

Guest Interaction: On occasion, be available to address guest special requests. If complaints arise, in the absence of the F&B Director, work alongside the restaurant manager to address them in a tactful and courteous manner.

Task Management: Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks appropriately.

Menu and Quality Control

Menu Oversight: Review daily specials and offerings. Provide ongoing feedback to Chefs/Cooks.

Menu Development: Spearhead menu development and maintain updated and accurate costing of all dishes prepared and sold in the Food and Beverage operations.

Quality Control: Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted; update and refresh as requested by the Director of F&B

Health, Safety, and Sanitation

Health Standards Compliance: Ensure all health standards and requirements are met through proper training systems and process.

Equipment Maintenance: Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and property standards.

Stewardship and Sanitation: Meet with the Stewards/Cleaning Crew to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.

Safety Training: Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.

Compliance: Ensure all BOH staff are in compliance with applicable tribal, state, and federal laws.

Inventory and Resource Management

Inventory Management: Take physical inventory of specified food items for daily inventory.

Inventory Monitoring: Be aware of any shortages and make arrangements before the item runs out.

Purchasing Coordination: Communicate needs with Purchasing. Ensure quality of products received.

Resource Allocation: Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.

Financial and Administrative Duties

Financial Oversight: Review daily sales and food costs, and resolve discrepancies in coordination with the Director of F&B. Ensure operations remain within established budgets. Generate reports as needed to summarize the financial status of BOH operations.

Cost Control: Minimize waste and maintain controls to attain forecasted food and labor costs.

Payroll Management: Fill in daily/weekly payroll reports.

Disciplinary Procedures: Ensure disciplinary procedures and documentation are being followed.

Additional Responsibilities

Service Excellence: Work on the line during service and assist whenever needed. Frequently review finished products for quality and presentation before the orders are sent to the guest.

Collaboration and Alignment: Work with other departments (such as marketing) to align the kitchen’s output with promotions and other strategies that require a cohesive guest experience from one department to the next.

Guest Satisfaction: Observe guest reactions and confer with service staff to ensure guest satisfaction.

Quality Assurance: Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

Banquet Support: Assist Banquet department as needed.

Employee Cafeteria Supervision: Supervise and direct the organization and preparation of food for the employee cafeteria.

Adaptability: Perform other duties as assigned.

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