Job Summary:

The Executive Chef is responsible for general administration and operations of the culinary department.     The Executive Chef shall provide managerial oversight of banquet service, special events, quick service restaurant, casual dining restaurant, fine dining restaurant, and bowling snack bar. Front-of-house operations shall be assigned to the Director of Food and Beverage.  The Executive Chef shall ensure a productive and harmonious working relationship with the Director of Operations and the Food and Beverage Director. 

Job Description

Expectations of Leadership:

• Engages directly with staff and communicates relevant information to the appropriate employees at the appropriate time. 
• Manage and motivate a culturally diverse kitchen staff.

Inter-Departmental Teamwork

Major Responsibilities/Activities:

• Ensures food all staff is adequately certified and trained in food safety procedures.
• Regularly conduct and document food safety and sanitation inspections to ensure 24/7/365 compliance.

• Resolve conflict situations with employees, customers, or in-house situations.
• Coordinated with assigned Employee Relations Manager to initiate personnel actions such as hiring; promotions; transfers; discharges; disciplinary measures; performance evaluations; and training of new and current team members.
• Executes with efficiency and consistency the directives given by the Director of Food & Beverage.
• Regularly notifies and communicates to the Director of Food & Beverage on the status of operations to include but not limited to; expenses, personnel matters, training, inventory, breakage, waste and other like relevant operational activities.
• Oversees the proper documentation of profit and loss ensuring that all critical control points are met and resolved.
• Oversees the professional development of culinary team tracking progress to be documented. 
• Maintains food costs through rising market variances.
• Researches and implements current and new industry trends in food service.
• Meets regularly with purchasing buyers for pricing, ordering and product information.
• Outlines policies and procedures for Food and Beverage employees.
• Performs other duties as assigned.

Minimum Requirements:

• Preference is given to qualified Santa Ana Tribal members.
• High school diploma or GED. Culinary Arts degree preferred and five to seven years of food and beverage senior management experience with operations equal to or larger than SASCH.  
• Obtain and maintain a New Mexico food handlers’ card.
• Thorough knowledge of applicable regulations pertaining to food safety.
• Must be available to work various shifts including days, evenings, weekends, and Holidays. 
• Effective written and verbal communication skills including the ability to successfully communicate with multiple levels of management.
• Must be able to read, write, speak, and understand English.
• Professional appearance.
• Bi-lingual and multi-cultural experience preferred.
• Professional appearance.

• Must be able to obtain and maintain a Pueblo of Santa Ana Gaming and Regulatory Commission key gaming license.

Essential Mental Functions

The essential mental functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Maintain a strict level of confidentiality regarding company information.
• Obtain and maintain most current information regarding applicable Tribal, State, Federal, and Gaming policies, procedures, rules, and regulations.
• Must be a detail oriented, organized individual with the ability to multi-task.
• Proven ability to provide outstanding customer service.
• Proven ability to handle conflict situations.
• Must have excellent problem-solving abilities.
• Must have strong analytical skills. 
• Must be able to work in a fast-paced environment.
• Must be able to deal with stressful situations in a professional manner.

Essential Physical Functions

The essential physical functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

• While performing the duties of the position, the employee is frequently required to stand, walk, turn, bend, use hands and fingers to grasp, handle and feel, reach with hands and arms, talk and hear. 
• Must be able to work in a fast-paced environment.
• Must be able to lift up to 40lbs and/or move up to 75 pounds.
• Must be able to walk and stand for extended periods of time. 
• Physical ability to safely perform the essential job functions of the position.

Equipment Used

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee’s duties are performed indoors in a climate controlled non-smoking environment.