Executive Chef, Restaurant - Famous Foods

Overview: The Executive Chef is responsible for the entirety of daily operations of the back of the house functions in venues within Resorts World Las Vegas. This position will oversee all activity in the kitchen, training of personnel, menu planning, overseeing product purchasing, and managing culinary budget. The Executive Chef serves as a role model and mentor to the chefs and line cooks, and must maintain a professional appearance, language skills and demeanor. The Executive Chef is an ambassador for the organization as they promote the employer brand. They are a key partner in the strategic sourcing that ensure quality, quantity & diversity in the applicant pool. Your ability to successfully represent Resorts World Las Vegas will make us the premier employer of choice.Job Duties:Core Job Responsibilities:
At Resorts World Las Vegas, we believe that every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities.

• Everyone is an Ambassador – No matter where you work at Resorts World Las Vegas, it is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need.
• Everyone works in Safety – If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual.
• Everyone works in Security – If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern.
• Everyone works in EVS – If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual.
• Everyone works in Guest Experience – If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.

Primary Job Duties – Includes, but is not limited to:

• Management of all back of house staff in a casual dining kitchen, including ongoing training, development, and follow up.
• Effectively communicate and coordinate with Executive Chef Team regarding all the prep work and mise en place that will be produced, along with ensuring quality and specifications are being met by staff.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly and monthly inventories, and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
• Conduct Health Department inspections with Health Inspector at time of yearly inspection. Ensures that all applicable certifications are up to date.
• Menu development standardize recipes and presentation.
• Identify new culinary techniques and presentations.
• Maintain food quality and ensuring guest satisfaction.
• Set standards and maintain food presentation quality.
• Source out new products and supplies to constantly develop menus.
• Motivate staff and maintaining discipline by example.
• Staff management which includes interviewing, hiring, training, scheduling, payroll, performance evaluation, disciplining team members, addressing complaints, resolving problems and termination of team members.
• Responsible for inventory, purchasing and receiving of both FOH and BOH products.
• Enforce health and hygiene standards.
• Cooperating with front of house management and service staff regarding service issues.
• Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
• Conduct Daily line-ups or pre-shift meetings.
• Thoroughly and accurately use applicable systems (Purchasing Systems, Kronos, HotSOS, etc.).
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Ensure excellence in guest satisfaction through a commitment to exceeding expectations and a hands-on, lead by example management style.
• Achieve daily sales and assigned cost goals.
• Achieve assigned department budget goals.
• Maintaining overall food & labor cost within budgetary guidelines.
• Ensures team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook.
• Uses all performance management tools to provide guidance and feedback to team.
• Promotes a cooperative work climate, maximizing productivity and morale.
• Conducts regular scheduled meetings to ensure lines of communication are open between management and team members.
• Mentors department managers to develop their skills and leadership abilities Job Requirements.
• Obtain and maintain position-specific licensing.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Other duties as assigned.

Qualifications: Required:

• At least eight years of experience in as a Chef in a Asian Cusine environment.
• At least five years of culinary management experience.
• Ability to expedite, service VIP casino guests and prepare custom menus.
• Working knowledge of the principles and practices within the fine dining profession. This includes experiential knowledge required for management of people and/or complex problems and food management.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports, purchase orders, menus and correspondence.
• Excellent written and verbal communication skills.
• Effective time management skills.
• Experience in a fast-paced environment.
• Ability to effectively communicate in English.
• Ability to work varied shifts, including nights, weekends and holidays.
• Polished appearance and demeanor.
• Excellent customer services skills.
• Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies, and procedures.
• Ability to lead and mentor a team.
• At least 18 years of age.

Preferred:

• At least five years of experience in a multiple outlet food hall environment.
• Degree in Culinary Arts.
• Previous experience cooking different types of Asian Cuisine.
• Previous experience with specialty cooking and production techniques, including wok and sushi making.
• Previous experience managing a team using a collective bargaining agreement.
• Previous experience in a large, luxury resort setting.