Job Code
Employment Status
Full Time
Food & Beverage

Executive Restaurant Chef -Old Homestead

Job Description


 Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of       S.H.O.W. Service Basic Standards where product excellence and services are paramount and always strives to meet and exceed Borgata brand standards.

Works diligently to support the S.H.O.W. Service Basic Standards culture and team philosophy throughout the property.

Strictly adheres to, and is in compliance  with, The Borgata Employee Handbook and Policy and Procedure Manual and insures team members are in compliance with all policy and procedure.

Establishes and maintains  the highest sanitation and guest service standards for a clean and fully functioning Borgata.

Accountable for and dedicated to ensuring service commitments, standards/expectations, financial goals, and policies/procedures are consistently upheld.

Plans all staffing and scheduling for back of the house staff using avero and other reports generated to run efficiently.

Supervises preparation of daily food orders and monitors food costs.

Establishes and maintains the most efficient operational standards in the food production areas.

Prepares all banquet menus, planning and executions of functions.

Responsible for specifications and quality of all food products.

Responsible for team member dining room food production, and quality service.

Monitors quality, portions and garnishing of food presentations.
Plans all menus, including special parties and catering functions.

Supervises and train and educate all chefs and cooks and insures the team is in compliance with OSHA, State and federal sanitation guidelines and team member Servsafe certifications are up to date and encourage upward mobility.

Inspects food preparation processes to be sure that proper standards of taste, quality, quantity and appearance are maintained.

Promotes and maintains high standards of sanitation and health in food preparation, storage, personnel, tools and equipment.

Schedules and conducts frequent staff meetings and training to ensure effective communication of events, goals, expectations, training requirements to meet sanitation standards, Borgata safety and OSHA compliance, and any reporting mechanisms, used to run the business efficiently.

Recruits, staffs outlets, retains  team members, creates employee satisfaction program, always strives  to create a positive and enhanced work environment.

Responsible to monitor and manage all Food and Labor Cost budgets by using avero and other reports; responsible for monthly P&L's.

Administer all programs to ensure that all Health Department Inspections are of a passing grade and we are consistently in compliance to the codes set by local and federal government.

Interact with upper management staff on related departmental and company issues.

Train employees to enhance their upward mobility.

Create a safe workplace for all employees; oversee that all activities are in accordance with company guidelines.

Create positive, productive employee relations within all departments.

Conceptualize, write and manage all recipes in areas of responsibility.

Oversee, through the close monitoring of assigned outlets and personnel, food quality, efficiency and utilization of staff, product and presentation by using Borgata reporting tools including, but not limited to avero.

Administer company/departmental policies and procedures and conducts review performance, coaching and counseling and all other related and compatible duties as assigned.

Review menu analysis based on cost, sales, and popularity index to ensure that menu items reflect customer taste and preference and utilizes avero.

Job Requirements


Must have ten to fifteen years’ experience in high volume operations and fine dining, with strong administrative and management background.

Must have well-rounded food background, administrative and people skills.

Must have extensive knowledge of all kitchen equipment.

Must acquire certification of Serv Safe and HACCP.

The ability to effectively communicate in English.

Must have minimum of an Associate’s Degree in Culinary Arts or Industry Equivalent or related experience.