EXECUTIVE CHEF

				Overview:

We're always looking for talent that believes in having fun. At PENN Entertainment, you'll get to be a part of an exciting industry, where the days and nights are fast paced. You'll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You'll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits-such as day-one medical coverage, 401(k) matching, and annual performance bonus-may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Click HERE to discover how we empower team members to grow, thrive, and advance in their careers.

Responsibilities:

* Ensure compliance with all state and federal laws and/or regulations.
* Always exhibit strong ACES Customer Service skills.
* Must be well groomed, as per grooming standards in employee handbook.
* Monitoring of all food outlets to ensure all standards are being met (i.e. grooming, food quality, day dots, etc ).
* Monitor regular operational impacts on COGS.
* Be able to solve problems.
* Be a full team player.
* Assist any staff member when they need help.
* Ensure a high level of cleanliness at all times in all areas. Ensure a clean, sanitized, and safe environment.
* Ensure every incident, complaint, and compliment regarding: staff, product quality, and service are logged electronically in full detail.
* Oversee all hiring, staffing, and training of culinary and stewarding staff.
* Assist in training of all culinary employees.
* Develop training agendas, schedules, and materials.
* Develop, implement, and oversee the Food & Beverage department policies and procedures relevant to all aspects of kitchen operations.
* Must know all department policies and procedures.
* Oversees and assists with menu design and recipe development for all food outlets.
* Develop budgets for all culinary and stewarding activities.
* Responsible for overseeing proper receiving, storage, rotation, and pars for food items within the Food &   Beverage operation.
* Assists the Purchasing Manager with developing and monitoring all product specifications.
* Direct and monitor the Executive Steward in the cleanliness and sanitation requirements of all outlets.
* Responsible for maintaining consistent food specifications, such as taste, appearance, presentation, portion control, and overall quality.
* Must hold Head and Sous Chefs accountable for the food cost, labor cost, and direct expenses.
* Responsible for morale and performance of all culinary and stewarding employees.
* Maintain positive relations with all other departments on a daily basis.
* Must manage 5 - 10 Subordinate Chefs and Executive Steward who supervise a total of up to 150 employees.  
* Responsible for the overall direction, coordination, and evaluation of the staffs for multiple kitchens.  
* Must carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 
* Must be available to work a variety of shifts, weekends and holidays.
* Other duties may be assigned.

Qualifications:

* Bachelor's degree (B. A.) from four-year College or university, preferred
* Six years experience in a culinary management position; and ten years overall culinary experience.  
* Must be proficient in Microsoft applications (Excel, Access, Word)
* Must possess extensive culinary knowledge in multiple cuisines and excellent leadership and management skills.  
* Must possess budget development, scheduling and cost control skills. 
* Must have a strong understanding of Human Resources related policy and procedures.
* Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  
* They must have ability to write routine reports and correspondence
* Ability to speak effectively before groups of customers or employees of organization.
* Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  
* Must be able to develop recipes, cost recipes, and interpret related financial data as it applies to culinary operation, including labor, cost, and expenses.
* Must have the ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 
* Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
* Must qualify for licensing with the Maine Gambling Control Board.  
* Must possess Serv-Safe or equivalent certification, with a comprehensive understanding of all food safety and sanitation requirements.
* Physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 25 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces
			

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