Title: Executive Chef Company: Spectra Location: Ford Park Entertainment Complex (Beaumont, TX) Reports to: Director, Food and Beverage Status: Full-Time; Salaried, Exempt EEO: Executive / Senior-Level Official or Manager

Summary:

The Executive Chef is responsible for serving guests quality Food and Beverage. The Executive Chef will prepare and cook meats, soups and sauces and supervise other aspects of the Food and Beverage operation. The Executive Chef is responsible for the training of all kitchen staff.

The Executive Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Executive Chef is responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events.

This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule to include evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.

Essential Job Functions:  Responsible for coordinating and supervising the work of kitchen staff to include creating a positive work environment for all staff members  Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation  Assists the Director of Food and Beverage in the control of food and labor costs through proper scheduling and purchasing  Conducts regular inspections to assure cleanliness and maintenance meet company standards  Assists the Director of Food and Beverage in managing monthly inventory  Responsible for providing high quality, fresh food products in a timely manner for delivery to guests  Prepares hot and cold foods following portioning requirements  Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product  Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness  Maintains sanitation, health and safety standards and training in work areas  Responsible for observing and testing foods to ensure proper cooking  Responsible for portioning, arranging and garnishing food plates for delivery to guests  Responsible for consulting with managers to plan menus and estimate expected food consumption  Must be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operations

Knowledge, Skills and Abilities:

 Technical Proficiency and experience demonstrating verifiable knowledge of food preparation methods.  Ability to supervise kitchen staff  Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environment  Ability to cost out menus and create new menu items when needed  Ability to work well in a team-oriented, fast-paced, event-driven environment  Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment  Ability to work a flexible schedule; able and willing to work nights, weekends, holidays and long hours  Possess valid food handling certificate if required by state and federal regulations

Education, Qualifications and Experience:

 Minimum of 2-3 years of experience as an Executive Chef and/or related experience  Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling  Ability to communicate effectively to all levels of staff  Demonstrated and verifiable track record of meeting projected costs  Professional appearance and presentation required  Knowledge of and skill in using computer software, including MS Word/Excel/Outlook  Maintains a current Food Handler’s card and alcohol service permit if required by state or local government  Working knowledge of employee scheduling in a hospitality environment  Must possess excellent organizational and communication skills  Well skilled in all technical and sanitary aspects of food preparation and presentation

Intellectual/Social, Physical Demands and Work Environment: The intellectual/social, physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job, Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Intellectual/Social demands: While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits. Position requires constant attention to precise details and accuracy of specified standards including: following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time, Employees in this role will constantly be in leadership role; this requires directing others either verbally or in writing to complete tasks in prescribed time frame. This position also requires constant use of interpersonal skills including: ability to direct/motivate/inform staff and foster collaboration, being able to recognize and resolve conflicts, being able to openly communicate in writing and verbally with clients.

Physical demands: While performing the essential functions of the job, the employee constantly operates a computer and other office devices such telephones, copy machines, fax machines, etc; occasionally moves about inside the office to access storage areas, cabinets and office machinery; constantly moves about the arena and event sites before, during and after events to service clients and supervise staff; constantly communicates via telephone, email and in-person with others to exchange accurate information, . Employee will frequently lift and move boxes of product and occasionally lift and/or move up to 75 pounds of food product.

Work environment: The duties of this position are performed indoors and occasionally outdoors in the weather conditions prevalent at the time, The noise level in the work environments is usually moderate to loud during events and minimal during non-even times, EOE, DFWP