Hamleys Steakhouse Executive Chef

WAGE RANGE: $70K-$90K
OPEN UNTIL FILLED: 1ST PULL DATE: OCTOBER 7, 2026

JOB SUMMARY

Oversees and monitors all food production, receiving, and ordering.  Responsible for menu planning, development, and implementation. Tests new products and recipes as trends and business levels dictate. Supervises kitchen staff, including hiring, scheduling, training, development, performance counseling, and evaluation. Maintains the highest professional food quality, presentation, and sanitation standards.

ESSENTIAL JOB FUNCTIONS:

1. Ensures customer satisfaction through prompt, efficient, and friendly service.


2. Supervises staff to include hiring, scheduling, leave approval, performance counseling, evaluation, training, operational orientation, and staff development.


3. Participation and development of a tribal member workforce.


4. Assists General Manager with the budgeting process.


5. Handles all ordering of food products and supplies; responsible for inventory; setting par levels and maintaining food quality.


6. Creates and implements new menus and individual menu items for all outlets based on current food trends and regional tastes. Develops innovative menu selections for special banquet themes and parties to client budgetary considerations and expectations. Confers with General Manager regarding new selections and changes.


7. Responsible for food quality standards and and handling.


8. Assures that menu specials are maintained consistently.


9. Performs duties of all other cooks as required to control labor and fill voids.


10. Works closely with food buyers and staff to ensure the food being ordered meets proper specifications.


11. Analyzes feedback from clients, customers, and employees, makes judgments, and acts to implement changes.


12. Attends meetings as assigned or requested.


13. Maintains confidential information.


14. Promotes effective communication with supervisors, co-workers, and subordinates through regular staff meetings, co-worker/management/supervisor team meetings, and other forms of communication.


15. Promotes a clean, safe, and healthy work environment for employees and guests. Promptly reports all concerns to Supervisor.


16. Implements cost controls to ensure operations stay within budgeted parameters, food cost, labor cost, and other expenses.


17. Ensures that the operation of equipment, tools, and materials are handled safely.


18. Complies with regulatory laws, employee handbook, department policy and procedures, safety codes, etc.


19. Promotes internal guest service standards through courteous and respectful behavior.


20. Other duties as assigned or directed.

PROMOTE WRC QUALITY SERVICE STANDARDS:

SAFETY: Ensuring a safe experience by protecting the welfare of all.

INTEGRITY: Expecting personal accountability at every level.

COURTESY: Creating an exceptional customer service experience for everyone.

TEAM: Functioning together to create a cooperative and positive experience.

SHOW: Providing flawless experience –a clean and cared-for resort.

SUPERVISORY AUTHORITY:

1. Kitchen Staff.

SIGNATORY ABILITY:

1. Prepare purchase


2. Employee counseling notices/evaluations.

MINIMUM QUALIFICATIONS:

1. A combination of culinary education and/or Chef experience in a similar role totaling at least seven (7) years. Extensive knowledge of kitchen operations with experience in fine dining/steakhouse, casual dining, and banquets.


2. Five (5) years of supervisory experience required.


3. Working knowledge of creating and monitoring an annual budget.


4. Artistic ability to create banquet/menu themes and


5. Knowledge of menu development, insight into marketing, cost, and wage control.


6. Thorough knowledge of food products, standard recipes, and proper preparation.


7. Computer literate with Microsoft Office software (Word, Excel, etc.)


8. Flexible schedule with the ability to work all shifts depending on business levels.


9. Need to stand and walk for long periods in a noisy environment; perform repetitive motions with wrists, hands, and fingers; lift and maneuver 50 lbs.


10. Effective communication skills - verbally able to provide instruction, responds to questions and has exceptional interpersonal skills and abilities.


11. Must possess a Food Handler’s Certification and complete ServSafe Training within 3 months of employment.


12. Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests.


13. Requires a criminal history background clearance check.


14. Must be at least 21 years of age.

PREFERRED QUALIFICATIONS:

1. Associate’s Degree or Certificate from a Culinary Arts


2. POS, Inventory Tracking Systems, Warehouse Operations, Multi-Unit Operations, and purchasing


3. ServSafe.

DISCLAIMER

This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Duties may be modified or assigned at any time based on business needs.