Chef de Cuisine - Category 10 Las Vegas

Ryman Hospitality Properties•Las Vegas, NV

19h•Onsite

About The Position

As a Chef de Cuisine, you'll lead the execution of the culinary experience for a multi-experiential live music venue, bar, and restaurant. In collaboration with venue and corporate leadership, you'll be responsible for producing quality food, managing finances for kitchen operations, leading back-of-house staff, and overall culinary operations. As the ideal candidate, you'll model teamwork, service, and integrity to foster a positive and productive work environment to deliver exceptional service to guests through unforgettable experiences. Reports to Executive Chef.

Requirements

High school diploma or equivalent required
5+ years' restaurant culinary experience required
3+ years' culinary management required
High-volume and special event and/or catering experience required
Effective interpersonal, written, and verbal communication skills
Financial background with proven ability to identify opportunities for revenue enhancement and fiscal management
Strong leadership and managerial skills that include the ability to coach, develop, discipline, and clearly communicate expectations
Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
State Food Handler Safety Card required upon hire
Non-Gaming Work Permit Card required upon hire
Certified Food Safety Manager certification required within 90 days of hire
Valid driver's license with satisfactory driving record required

Nice To Haves

Degree in hospitality or culinary preferred
Experience managing operations in accordance with union and labor relations agreements preferred

Responsibilities

Work hands-on to schedule, coordinate, and supervise all activities in the venue kitchen(s) within multi-floor venue. Work hands-on to schedule, coordinate, and supervise all activities of multiple shifts.
Manage kitchen staff, delegate responsibilities, set deadlines, and maintain accountability.
Participate in the attraction, selection, development, and retention of culinary team. Support and guide the recruiting, scheduling, and payroll processes.
Responsible for the implementation and execution of policies, operating procedures and training programs, directives, menus, work schedules, rules and regulations for the staff.
Develop direct reports by communicating performance expectations and delivering timely feedback through verbal communication, weekly meetings, and goal-setting programming through designated performance management system.
Work with Executive Chef to implement menus, standard recipes, and presentations by leveraging industry experience and current culinary trends. Customize menus for catering events and special artist-related requests.
Manage food production and presentation while leading culinary team to achieve exceptional standards and exceed guest experience expectations. Oversee and provide training on proper storage, preparation, cooking, garnishing, and presentation.
Confirm culinary team is appropriately trained on the maintenance, cleaning and operation of all kitchen and service equipment, ensuring the highest levels of safety and sanitation.
Responsible for attaining budgeted cost of goods, controllable expenses and culinary labor costs to meet and exceed financial goals/objectives of the venue.
Maintain proper purchasing and inventory levels of all food, beverage and non-food and beverage products based on fiscal business projections. Ensure systems are in place for all inventories/controls.
Verify, approve, and submit invoices to Accounting promptly and within deadlines. Maintain procedural documentation to meet all internal accounting, audit and financial controls.
Actively participate in meetings and trainings focusing on operational opportunities to contribute to the venue's success.
Ensure understanding of and compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the values and principles of the company. Follow and support brand SOPs. Participate and respond to the annual company audits.
Make decisions in absence of Executive Chef and venue leadership.
Perform other duties as assigned.