Executive Chef - Asian

Job Summary:

The Executive Chef for our Asian restaurant is responsible for managing kitchen operations and ensuring compliance with all Food & Beverage policies, standards, and procedures. This role includes estimating daily production needs on a weekly basis, communicating production needs to kitchen personnel daily, and assisting with all kitchen operations and preparation.

Essential Job Functions:

• Possess knowledge of Cantonese-style cooking techniques and recipes.

• Cook all food orders, including meat, fish, poultry, and related items in a quick, timely, and accurate manner.

• Check and ensure an adequate supply of foods and seasonings at the workstation.

• Recognize and correct any product discrepancies and variations in quality, standards, and specifications.

• Effectively coach and assist other cooks and intermediates in food product preparation.

• Demonstrate competent product knowledge by correctly storing and handling all perishables, and maintaining quality, security, value, and integrity.

• Broil, sauté, steam, fry, poach, grill, and prepare any and all foods needed for guest orders.

• Prepare desserts, entrees, soups, and other foods of medium complexity according to directions.

• Read food orders from the kitchen printer, prepare, and serve food attractively, consistent with recipes and plating guides.

• Operate steamer, oven, slicer, and other cooking equipment; control food production including flattop, fryer, and proper cooking times and temperatures.

• Ensure cleanliness of food preparation areas by wiping down the workstation and utensils before and after each assignment.

• Follow safety rules and keep the work area clean and orderly.

• Maintain and rotate dated food stock.

• Break down workstations, clean, and restock.

• Open food service outlets in a timely fashion as instructed.

• Work various shifts and hours, including holidays and weekends.

• Uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.

Education and/or Experience:

• A culinary degree or equivalent experience working in a similar role is preferred.

• A minimum of 7 years experience working in kitchens is preferred.

• Minimum of 5 years managing employees.

• Ability to work as part of a team.

• Ability to build relationships.

Qualifications:

• High school diploma or equivalent; Culinary Arts education preferred.

• A minimum of three years of restaurant cook experience is required.

• Demonstrated Cantonese-style wok cooking and knowledge in Cantonese sauces, spices, and thickening agents.

• Ability to correctly lift and transport objects weighing up to 50 lbs.

• Ability to work a minimum of 8 hours with appropriate mobility and endurance.

• Ability to work flexible hours as required in a casino environment.

• Recognize different cooking oils and their cooking temperatures.

• Ability to use knives, other hand-held instruments, and other food preparation equipment.

• Must have a sense of urgency to serve customers properly.

• Ability to portion, prepare, and present meat, poultry, and fish.

• Additional skills required for Cantonese-style cooking.

• Ability to perform all duties of a Specialty Cook Intermediate.

Physical, Mental, and Environmental Demands:

• Ability to work in a smoke-filled environment and sit or stand for prolonged periods.

• Physically mobile with reasonable accommodations, including the ability to lift up to 50 lbs., and push, pull, reach, bend, twist, stoop, and stack.

• Excellent oral and written communication skills.

• Fluent and literate in English.

• Present a well-groomed appearance.

• Respond calmly and make rational decisions when required.

• Listen and respond to visual and aural cues.

• Tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality.