Executive Chef

SUMMARY:

The Executive Chef is responsible for oversight of the complete back-of-house operation, including controlling all food-related costs, back-of-house team members, labor costs, food quality, and overall condition of the kitchen area.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Perform daily line checks and safety walk-throughs.
• Responsible for the food budget and cost control of food and labor.
• Investigate and review all sub-standard food with the BOH team.
• Monitor food waste and implement solutions to reduce it.
• Work with the Director of Food & Beverage on menu development and engineering.
• Keep the kitchen running smoothly and adequately stocked with all necessary goods.
• Create an environment of trust and mutual respect.
• Responsible for the complete life cycle of all team members, including hiring, training, coaching/counseling, skill development, and terminations.
• Monitor and maintain the highest standards of food and beverage quality, guest service, cost control, and service consistency.
• Manage staffing levels and controllable costs to ensure they align with the budget.
• Complete nightly logs and manager reports.
• Monitor and enforce inventory controls.
• Ensure accurate, up-to-date information on menu items and food allergens.
• Recognize and cultivate regular guests and repeat business.
• Respond to guest concerns/complaints and correct errors or resolve complaints.
• Comply with all safety and health department procedures and all state and federal liquor laws.
• Maintain company safety and sanitation standards.
• Ensure complete and proper checkout procedures.
• Assists and/or completes additional tasks as assigned.

KNOWLEDGE / COMPETENCIES

• Ability to communicate effectively across all levels of the business.
• Skilled innovator and creative presence.
• Expert knowledge of menu creation and engineering.
• Exceptional organizational, PC, and operational skills.
• Ability to align food and beverage offerings to each brand and guest demographic.
• Ability to follow food and beverage trends to remain relevant.
• Ability to train others on new recipes and/or recipe enhancements.
• Ability to translate guest feedback into successful results.
• Detail-oriented with proven time management skills.
• Teamwork and collaboration skills.
• Excellent interpersonal skills, including tact and professionalism in dealing with internal and external guests.

SUPERVISORY RESPONSIBILITIES:

• Establishes leadership, direction and accountability for the Sous Chefs, stewarding and culinary team in each of the respective areas.
• Provides mentorship to direct reports.
• Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, State and Local laws

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

• Proof of eligibility to work in the United States.
• 21+ years of age.
• Valid Driver's License.
• Direct, proven successful experience with costing, working with financials, and purchasing.
• Good communicator with strong writing and speaking skills. Bilingual (oral & written) a plus.
• Expert in restaurant technologies.
• Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls.
• Knowledge of state and local laws as they apply to labor and health code regulations.
• Experience with POS systems and back office reporting systems.
• Proper lifting techniques.
• Guest relations.
• Sanitation and safety.
• Full-service restaurant operations.
• Ability to communicate effectively and assertively in the English language, both verbally and in writing, with staff, clients, and the public.
• Strong business acumen.
• Ability to build relationships with vendors.
• Ability to work independently and as a team.

EDUCATION and/or EXPERIENCE

Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests. Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

• High School Diploma or equivalent required.

• Culinary Degree preferred.

• Minimum of three (3) to five (5) years combined relevant experience.

CERTIFICATES, LICENSES, REGISTRATIONS:

• Clark County Nevada Food Handler's Manager Card
• Clark County Nevada Non-Gaming Employee Card
• Alcohol Awareness Certification
• Valid Driver License

LANGUAGE SKILLS

Must be able to effectively communicate in English.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

COMPUTER SKILLS

Proficient in MS Office, Teams, and Outlook.

The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and/or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations.