Executive Chef

Thistledown Racino
Thistledown Racetrack
21501 Emery Rd
N Randall, OH 44128, USA

The Executive Chef will have complete charge of all food preparation and presentation that has to do with the property food statement, restaurant outlets and convention space. This person is responsible to see that kitchens are properly staffed and that all food served from various kitchens in the establishment are prepared and served according to the standards and practices of the JACK Entertainment.

They will also drive menu research and development for all restaurant operations, ensure menu development timelines are met, direct and manage chefs to achieve budgetary expectations. Facilitate training of front of the house and heart of the house staff during new menu rollouts. Recruit, interview, hire and retain top culinary talent and team oriented leaders. Mentor HET CAP candidates and ensure comprehensive training and exposure in the expected areas of competency.

Provide Executive Chefs support and coverage during vacations or staffing gaps.

• Required to write and present a yearly business plan that is updated quarterly and reported to the Director of Operations each month in a Status and Goal Report.
• All Chefs are expected to spend 80% of day on the floor and 20% of day on administrative duties.
• It is required to develop and implement training programs by utilizing hands on approach with direct reports.
• Also it is required to see direct reports daily, to meet once a week with direct reports with a pre-established agenda and to hold monthly departmental meetings.
• We encourage the development food promotions and events within each restaurant.
• Candidate is required to utilize property and company training and development tools.
• Responsible for mentoring, coaching and overall performance management per company guidelines.
• Professional appearance and Professional conduct is required at all times.

• Required to identify and benchmark each of their outlets competitive sets.
• Executive Chef must maintain a current file of competitor menus and a spreadsheet with price comparisons.
• Daily recipe audits must be conducted to ensure quality, consistency and portioning. These audits are to be unannounced with 15% of the menus items audited per week, thus ensuring a full audit is done every 7 weeks.
• Educational seminars, classes or workshops must be scheduled and conducted regularly to ensure the team is abreast of current trends and food styles.
• Menus are to be written with the customer demographic in mind.
• Must possess advance skills and talents as related to food execution and presentation.
• All menus must be reviewed and approved by the Director of Food and Beverage.

• In collaboration with Director of Operations the candidate will be responsible for developing annual budgets for their areas of responsibility to support global financial objectives.
• Expected to review, analyze, interpret, correct and or justify monthly financial performance utilizing the P&L statement, Daily Food Cost Report, Financial Performance Trend Recap, and Cost per Cover Recap and Theoretical Food Costs Report for each restaurant.
• All Chefs are required to be on property for all Analyze Days and Financial Reviews.
• Candidate will be expected to produce reports and spread sheets at request of Director of Food & Beverage.
• Will be required to teach and ensure all managers and chefs can read, interpret and explain their areas financial performance.

• All Chefs are required to utilize AS/400 Stratton/Warren ordering and timeworks system.
• Must hold team accountable to established ordering procedures, cut off times and conducting monthly inventory.
• Candidate will be responsible for the audit and corrective measures to ensure the accuracy of all system recipes, area general ledgers, end of month summary of requisition and end of month summary of purchases.
• Chef will be responsible for the maintenance of food products through enhancement programs and room chef interface.
• Candidate will also be responsible for the design and development of purchasing and receiving SOP’s and initiatives that ensure the freshest and most cost effective products.
• Must hold weekly cuttings and yield testing of existing and proposed products.

• Ensures schedules are complete based on a forecast and allowable productivity standards.
• Will ensure schedules are posted at the established time, are fair and consistent; will be directly accountable for Chefs schedule and will be held directly accountable to ensuring his or her direct reports costs and fills out schedule forms completely.
• Responsible for approving and tracking all time out of the office requests.
• Ensure all overtime is anticipated and/or justified and responsible for recruitment and retention strategies for your areas of responsibility.

• Ensures a daily sanitation checklist and…