1720 Festival Plaza Drive, Las Vegas, NV

Position Purpose:

The Executive Chef will be responsible for menu planning, food preparation, back of the house management, and cost management. In addition to daily back of house management, the Executive Chef will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards. The primary responsibility of the Executive Chef is to supervise, delegate and work hands-on in kitchen functions with kitchen personnel to ensure high quality of food, timeliness in food service, proper food and labor costs, and a safe, sanitary kitchen. Also required to train and develop cooks. All duties are to be performed in accordance with company policies, practices, and procedures.

Position Requirements:

  • 7+ years of culinary management experience
  • Degree or certification from an accredited culinary program preferred.
  • Experience in fast paced high volume atmosphere
  • Exceptional organizational and communication skills
  • Experience in vendor management
  • Strong leadership experience
  • Strong business acumen
  • Ability to fluently read, write and understand English.
  • Must possess knowledge of all aspects of running a kitchen, including food costing, budgeting, taking inventory, forecasting, proper ordering and receiving, staff management, etc.
  • Physical ability to access all areas of the property.
  • Ability to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors, outdoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke.
  • Ability to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines.
  • Ability to lift or carry a minimum of 20 pounds, unassisted, in the performance of specific tasks assigned.
  • Ability to work with others, communicate well, receive direction; review your own work.
  • Maintain a positive attitude toward work and interface with guests in a friendly and polite manner.
  • Ability to address stressful situations with clients with dignity and the utmost tact and politeness.
  • Must be able to work with others, communicate well and receive direction when needed to achieve department goals and objectives.

Position Responsibilities:

  • Effectively directs the planning, design, coordination and organizational phases of all food production for restaurant, and catering operations.
  • Effectively communicates with department heads in the food services, beverage and related support and operating departments.
  • Oversees menu planning, in house marketing, and food related promotions supporting the operation.
  • Ensures food quality & food safety measures are executed while maintaining food costs at targeted levels.
  • Maintains systems & procedures for ordering, receiving storage, preparation & service of food.
  • Oversees department selection, hiring, training, standards & procedures, evaluating, and scheduling processes.
  • Continually evaluates and documents the performance of all culinary positions.
  • Oversees & operates capital budgeting process including day to day forecasting of revenue, associated labor, and operating costs. Uses P&L as a tool to maintain proper costs and revenue levels.
  • Effectively handles Guest recovery and employee issues with appropriate documentation and follow up.
  • Continually evaluates equipment, stock levels, labor, & business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order.
  • Ensures the Culinary Management team is properly trained & developed.
  • Establishes presentation techniques & quality standards.
  • Demonstrates a comprehensive knowledge of products offered including wine & spirits, food recipes, prices, presentation, internal control procedures and all company as well as department policies.
  • The Executive Chef may cook selected items or for select occasions.
  • Responsible for the preparation and production of menus, development and execution of recipes.
  • Trains, develops and evaluates personnel on proper use of standard kitchen equipment and tools, techniques and skills.
  • Ability to relieve, assist or fill in any kitchen position as needed.
  • Have basic product and menu knowledge as related to restaurant concepts.
  • Have a genuine desire to lead the team in producing high quality products.
  • Observes workers to ensure that methods of cooking, garnishes and portion sizes are as prescribed.
  • Supervises the delivery and measurement of guest service consistent with the company’s core service standards and brand attributes.
  • Possess a working knowledge of all department and company policies and procedures and Rules of Conduct and must enforce the same.
  • Manage staff and organize department functions in accordance with company guidelines.
  • Delegate tasks and department assignments or projects, meeting deadlines related to those assignments.
  • Direct others in completion of a task or assignment. Render advice, and provide expertise or judgment based on information gathered, studied, analyzed or reviewed.
  • Focus on achieving the goals or objectives of the department using available resources (staff and budgetary).
  • Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality.
  • Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures.
  • Interview and make recommendation of candidates for new hire
  • Determine if and/or when policy or procedural infractions by Team Members occur and issue the appropriate level of progressive discipline.
  • Responsible for the timely evaluation of all direct reports and conducting introductory period and annual performance reviews.
  • Maintains an open door policy and addresses all team member issues and/or concerns in a timely manner.
  • Conducts meetings management and line level staff.
  • Conducts divisional/departmental staff meetings at least once per month.
  • Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements.

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