Job Type

We are seeking a passionate and experienced Executive Chef to lead our kitchen operations. As the Executive Chef, you will be responsible for creating exceptional dining experiences, managing culinary venue budgets, leading a talented team, and ensuring the highest standards of food quality and safety. If you're ready to showcase your culinary expertise in a fast-paced environment, we'd love to hear from you!

Essential Duties And Responsibilities

• Ensure integrity and consistency is maintained throughout the facility with specific attention to presentation, cleanliness, inventory items, staffing, customer service and any other areas encompassing the venues.
• Coordinate and assist venue Managers to support effective operational efficiency and economy.
• Analyze culinary venue budgets to identify areas in which to improve in property wide financial development and implementation. 
• Determine distribution and allocation of operating budget.
• Direct and coordinated promotion of products and services performed to develop new markets, increase share of market and obtain competitive position within the industry.
• Interpret Financial Reports and provide expertise on (projected) revenue vs. expenses.
• Use financial plans for spotting trends, measuring productivity and monitoring progress.
• Ensure budgeted revenues and profits are achieved and ensure accounting policies are in place.
• Formulate and administer a department budget in order to achieve profitability objectives.
• Responsible for management systems, accounts payable, accounts receivable, payroll, scheduling, etc. are properly administered.
• Confer with administrative personnel and review activity, operating and sales reports to determine modifications to programs or operational demands.
• Direct preparation of directives to the Food and Beverage Director outlining policy, program or operational enhancements to be implemented.
• Prepare cuisine according to menu specifications provided and ensure that staff executes stated specifications.
• Interview applicants, direct hired employees to New Hire Orientation and ongoing in-house trainings to increase job knowledge and skill level.
• Recommend or initiate personnel actions, such as promotions, transfers, discharges and disciplinary measures.
• Prioritize and plan work activities, use time efficiently; plan for additional resources; set goals and objectives.

Additional Duties

• Promote organization in industry and trade associations.
• Participation and preparation of show pieces and presentations for food shows and local culinary events to depict and promote property culinary excellence.
• Plan menu, taking advantage of foods in season and local availability with special consideration to the Tribal industry availability.
• Plan menu items and other specialty items as needed and upon request.
• Train and coach staff in the importance of quality customer service skills to ensure excellence for the ultimate guest experience.
• Ensure equipment is maintained in good working order.
• Inspect food service facilities to ensure that equipment and buildings meet required health laws and internal regulations.
• Inspect and taste prepared foods to maintain quality standards and sanitation regulations.
• Maintain and develop food lists to ensure that sufficient items are ordered in a timely manner.
• Coach and counsel employees to encourage positive behaviors and empower employees to analyze and effectively resolve guest challenges and areas of concern.
• Monitor fluctuations and trends in business volumes to be used in short and long term forecasting.
• Implement opportunities for manager operational costs and boosting bottom line.
• Coordinate with the Marketing Department to develop Marketing Strategy and ensure a consistent image is being portrayed.
• Collaborate with the Marketing Department to create ongoing in-house promotions and activities to stimulate sales, staff and customers.
• Develop and maintain gracious and efficient customer service procedures.
• Monitor service trends by speaking with guests, reviewing written guest comment cards, and guest tracking information to ensure quality service standards are achieved.
• Resolve complaints made by patrons and/or employees in a timely manner.
• Anticipate, identify and ensure customer needs are being met.
• Manage difficult or emotional situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments.
• Recognize employees for demonstrating excellent service initiative with guests and fellow employees.

• Culinary Arts Certificate from a college or technical school or
• Eight (8) years of directly related experience.
• ServSafe Manager Certificate.
• Ability to pass a background check.

Ready to take your culinary career to the next level? Apply now and become a part of our dynamic team!

Why Join Us

Explore career growth opportunities and excellent benefits. Discover more about our comprehensive benefits package and the advantages of working here at Little Creek Careers Page.

About Little Creek Casino Resort

At Little Creek, we foster a culture of excellence where every team member contributes to creating exceptional guest experiences. We are committed to diversity and equal opportunity employment, valuing all individuals regardless of race, color, religion, gender, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression.