Executive Chef

The opportunity

On behalf of our customer, Catawba Two Kings Casino, Delaware North is actively recruiting for an Executive Chef to join our team at Catawba Two Kings Casino in Kings Mountain, North Carolina. In this role, you will be responsible for overseeing the kitchen operations in a hotel, restaurants, including fine dining, and other food service outlets. This role is a combination of leadership, creativity, and culinary expertise, as the Executive Chef manages the kitchen team, develops menus, ensures food quality, controls inventory, and maintains high standards for sanitation and safety. The Executive Chef plays a critical role in creating a memorable dining experience while also focusing on the operational efficiency and profitability of the kitchen.

Minimum – Anticipated Maximum Base Salary : $118,000 – $146,000

Pay

Minimum – Anticipated Maximum Base Salary : $118,000 – $146,000 per year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https : / / careers.delawarenorth.com / benefits /

What will you do?

• Lead and manage the kitchen team, including chefs, cooks, kitchen staff and dishwashers.
• Provide training, guidance, and mentorship to staff, fostering a positive, efficient, and professional kitchen environment.
• Assign tasks and responsibilities based on skills and experience, ensuring the kitchen operates smoothly during peak hours.
• Monitor staff performance, conduct performance reviews, and provide feedback for professional growth. Ensure proper delegation of duties and maintain effective communication within the kitchen team.
• Design and develop creative, seasonal menus that meet customer expectations and reflect the restaurant's style theme, or concept.
• Innovate and experiment with new dishes, ingredients, and cooking techniques to keep the menu fresh and exciting.
• Collaborate with the restaurant management team to ensure the menu aligns with customer demographics, dietary restrictions, and market trends.
• Plan and design special menu offerings for holidays, events, and promotions.
• Ensure all dishes are presented consistently and meet high standards of quality and taste.
• Maintain strict standards for food preparation, cooking, and presentation to ensure quality and consistency across all dishes.
• Monitor food orders, ensuring that food is prepared and delivered in a timely manner.
• Perform regular quality checks on ingredients, storage, and food preparation to maintain freshness and prevent waste.
• Address customer complaints about food quality or presentation and take necessary corrective actions.
• Ensure proper portion control and minimize food waste.
• Ensure the kitchen operates within budgetary guidelines by managing food costs, portion sizes, and waste.
• Implement strategies to minimize food waste and reduce operational costs without compromising quality.
• Ensure the kitchen operates in compliance with all local health and safety regulations, including proper food handling, storage, and sanitation.
• Enforce safety and cleanliness standards for the kitchen, including proper cleaning and sanitizing of all kitchen equipment and surfaces.
• Conduct regular safety training and ensure all kitchen staff are knowledgeable about food safety protocols, such as allergen awareness and cross-contamination prevention.
• Ensure kitchen staff adhere to personal hygiene and safety standards.
• Oversee the inspection of maintenance of kitchen equipment and ensure all appliances are functioning correctly.
• Collaborate with the front-of-house management team to ensure smooth communication between the kitchen and dining area.
• Work with the marketing team to promote new menu items and create culinary-driven promotions.
• Oversee and manage the kitchen's budget, including food cost percentages, labor costs, and operational expenses.
• Monitor financial performance, track food costs, and make necessary adjustments to pricing and menu planning to ensure profitability.
• Perform other duties as assigned

More about you

Physical requirements

Source : Hospitality Online

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