Executive Chef

• Must be at least 21 years old to obtain a Ute Mountain Ute Gaming Commission Key License (required).
• Must be able to pass the UMUGC and Colorado Gaming background investigations (no financial crimes or other felonies).

• A bachelor’s degree in culinary arts or a similar field is preferred.

• CSC, CMC, CEC or other relevant certifications are preferred but are not required. 

• At minimum, five years of kitchen management, or equivalent experience required. 

• Extensive knowledge of cooking techniques, kitchen operations, and food preparation, with the ability to develop and maintain high-quality menu offerings.
• Proven ability to lead, motivate, and develop a diverse kitchen staff, fostering a collaborative and efficient work environment.
• Strong understanding of budgeting, cost control, and inventory management, with the ability to make informed decisions to optimize financial performance.
• Comprehensive knowledge of food safety standards, local health regulations, and kitchen sanitation practices, ensuring a safe and compliant workplace.
• Ability to quickly assess and respond to operational challenges, making necessary adjustments to maintain smooth kitchen operations and guest satisfaction.

• In addition to meeting minimum requirements: education, experience, and certifications must indicate candidate possesses the knowledge, skills, and abilities necessary to meet all key accountabilities. 
• Candidate must be willing and able to obtain and maintain a food handler’s permit at time of hire. 

• Staff Management and Development.
• Staff Management: Responsible for hiring, training, supervising, developing, and disciplining back of house staff.
• Perfofmance Management: Provide guidance and direction to back of house staff, inclusive of issuing performance evaluations and regular feedback on performance.
• Hiring and Staffing: Ensure sufficient staffing levels are scheduled to accommodate business demands. Interview candidates and hire based to maintain operational efficiency. 
• Leadership and Cultural Development: Foster a culture of accountability, pride in one’s work, and respect for sound customer service. Exemplify and set a strong example. 

• Operations Oversight: Responsible for overseeing BOH operations under the direction of the Director of F&B.
• Team Coordination: Meet with Chefs/Cooks to review schedules, assignments, anticipated business levels, changes, and other information pertinent to job performance. Ensure proper shift handover. Coordinate with FOH to streamline service delivery. 
• Guest Interaction: On occasion, be available to address guest special requests. If complaints arise, in the absence of the F&B Director, work alongside the restaurant manager to address them in a tactful and courteous manner. 
• Task Management: Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks appropriately.

• Menu Oversight: Review daily specials and offerings. Provide ongoing feedback to Chefs/Cooks. 
• Menu Development: Spearhead menu development and maintain updated and accurate costing of all dishes prepared and sold in the Food and Beverage operations.
• Quality Control: Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted; update and refresh as requested by the Director of F&B.

• Health Standards Compliance: Ensure all health standards and requirements are met through proper training systems and process.
• Equipment Maintenance: Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and property standards.
• Stewardship and Sanitation: Meet with the Stewards/Cleaning Crew to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.
• Safety Training: Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Compliance: Ensure all BOH staff are in compliance with applicable tribal, state, and federal laws. 

• Inventory Management: Take physical inventory of specified food items for daily inventory.
• Inventory Monitoring: Be aware of any shortages and make arrangements before the item runs out.
• Purchasing Coordination: Communicate needs with Purchasing. Ensure quality of products received.
• Resource Allocation: Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.

• Financial Oversight: Review daily sales and food costs, and resolve discrepancies in coordination with the Director of F&B. Ensure operations remain within established budgets. Generate reports as needed to summarize the financial status of BOH operations.
• Cost Control: Minimize waste and maintain controls to attain forecasted food and labor costs.
• Payroll Management: Fill in daily/weekly payroll reports. 
• Disciplinary Procedures: Ensure disciplinary procedures and documentation are being followed.

• Service Excellence: Work on the line during service and assist whenever needed. Frequently review finished products for quality and presentation before the orders are sent to the guest.
• Collaboration and Alignment: Work with other departments (such as marketing) to align the kitchen’s output with promotions and other strategies that require a cohesive guest experience from one department to the next. 
• Guest Satisfaction: Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Quality Assurance: Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Banquet Support: Assist Banquet department as needed. 
• Employee Cafeteria Supervision: Supervise and direct the organization and preparation of food for the employee cafeteria.
• Adaptability: Perform other duties as assigned.

Ute Mountain Casino Hotel (UMCH) is a tribal casino located in Towaoc, Colorado, just a 20 minute drive from Mesa Verde National Park. The property currently has 650 slots, 7 tables, 90 hotel rooms, 80 R.V. spaces, 2 travel centers, and a team-member population of 397.