Executive Chef
On-siteLas Vegas, Nevada, United States
Job Summary
Oversee all food preparation and quality in the restaurant while assisting with menu development, recipe execution, and standard operating procedures. Manage staff by training, evaluating personnel on equipment and techniques, delegating tasks, and enforcing company policies through progressive discipline when infractions occur. Direct department functions to meet deadlines, optimize resources to eliminate excess costs, and maintain service quality. This role requires a minimum of 5 years of managerial culinary experience, a current ServSafe certificate, and proficiency in POS systems. Candidates must possess advanced product knowledge, the ability to work varied shifts including weekends and holidays, and the physical stamina to lift 20 pounds, stand, and work in fast-paced environments.
Required Qualifications
- Minimum of 5 years of managerial experience in a culinary position in an upscale and/or high volume food service establishment
- Must hold a current ServSafe certificate
- Must possess knowledge of all aspects of running a kitchen, including food costing, budgeting, taking inventory, forecasting, proper ordering and receiving, staff management, etc
- Must have full working knowledge of POS system
- 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
- 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
- Must be able to work with others, communicate well and receive direction when needed to achieve department goals and objectives
- 21 years of age
- proof of authorization/eligibility to work in the United States
- High School diploma or equivalent
- Ability to communicate effectively in a positive/upbeat fashion utilizing English; both in oral and written form
- Interpersonal skills with focused attention on guest need to deal effectively with all business contacts
- Must be able to work varied shifts, including weekends and holidays
Desired Qualifications
- Degree or certification from an accredited culinary program preferred
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