Executive Restaurant Chef - The Bedford

Under the direction of the Executive Chef & Director of Culinary, the incumbent is responsible for recipes, staff, menus, preparation and presentation of food. Responsible for venue management, including but not limited to expediting, managing inventory and supervising personnel. An Associate Degree or higher in Culinary Arts; or previous work experience from an equal or higher position with very similar job responsibilities and business volumes is required. Must have a minimum seven (7) years Culinary supervisory experience, four (4) years must be as a Restaurant Chef (or higher) in a 4 diamond property. Seven (7) years of prior restaurant food prep experience required. Successful completion of Foxwoods departmentally mandated acumen and skills testing required. Must possess an excellent understanding of all culinary service techniques, food preparation, food products and cooking techniques including table side service. Must be able to perform cooking methods, prepare soups, stocks and sauces and perform the operation of all hot and cold culinary stations proficiently according to Foxwoods culinary departmental standards. Must have the ability to understand food requests, ask questions regarding its preparation and assure the team memberu0027s or guestu0027s satisfaction with their order in English. Team member must be able to lift a minimum of 35 lbs. multiple times per day and push a cart weighing up to 100 lbs. Working during weekends, holidays and peak business periods is required, including working any shift/day designated by the Food and Beverage Department. Must be charming by being approachable, having confidence and showing respect. Stay in the moment by understanding and anticipating guests' needs, being attentive and taking ownership of getting things done. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Created: 2025-10-27