CULINARY DIRECTOR

Seminole Gaming•Hollywood Seminole Reservation, FL

2d•Onsite

About The Position

Seminole Hard Rock Hotel & Casino Hollywood is the flagship casino resort of Hard Rock International, owned by the Seminole Tribe of Florida. This world-renowned entertainment, gaming and hospitality destination unveiled a $1.5 billion expansion on Oct. 24, 2019. New offerings include 638 upscale guestrooms in the first-ever Guitar Hotel, 168 luxury guestrooms and unique swim-up suites in the adjacent Oasis Tower at Seminole Hard Rock Hotel & Casino Hollywood, and 465 newly redesigned guestrooms in Hard Rock Hotel for a combined room count of 1,271 throughout the resort. Additional amenities include the lush, “Bora Bora” style lagoon with private cabanas and butler service; a 42,000 square-foot Rock Spa® & Salon; a 13.5-acre recreational water experience for swimming, kayaking and paddle boarding; 19 dining outlets and 20 bars and lounges; an expansive gaming floor with 3,100 slots, 195 table games and a 45-table poker room; 120,000 square feet of premier meeting and convention space including a 38,000 square-foot, carpeted exhibition hall; and a 26,000 square-foot retail promenade. The highly anticipated Hard Rock Live entertainment venue with a 7,000-person capacity, will showcase A-list entertainers, comedy acts, Broadway performances, sporting events and live broadcast productions. The integrated resort is located on 87 acres of the Hollywood Seminole Reservation along State Road 7 (U.S. Highway 441), and is 10 minutes from Fort Lauderdale/Hollywood International Airport and 30 minutes from downtown Miami and Miami International Airport. For more information, visit us online at www.seminolehardrockhollywood.com, call 800-937-0010 or follow us: Facebook: SeminoleHardRockHollywood, Twitter: @HardRockHolly, Instagram: @HardRockHolly.

Requirements

Bachelor’s Degree in Business or certification from a culinary institute, must have 10 years of experience in a senior level position with strong knowledge of food principles and theories, specifically in a hotel/casino environment, with extensive experience overseeing the operations of multiple outlets. Strong background in monitoring of food and labor cost, menu development and costing, along with ordering and inventory procedures and health and sanitation laws and guidelines.
Excellent interpersonal, communication, project management, planning, organizational and multi-tasking skills.
Extensive skill, knowledge and experience in all aspects of the kitchen operation.
Ability to create written and financial reports.
Ability to effectively manage a widely diverse employee pool and to lead and mentor a team.
Ability to deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience.
Ability to work independently.
Must be able to respond calmly and make rational decisions when handling guest and employee conflicts.
Ability to work weekends, varied shifts and holidays.
Commitment to routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
Must present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
Must be able to communicate effectively with guests in English, specific to position duties and responsibilities.

Responsibilities

Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures.
Oversee all Back of the House operations.
Responsible for the concept and ideation, design, development, and execution of all pre-opening duties including kitchen design and architectural construction, restaurant design, bar design, critical path management and construction, OS&E budgeting and purchasing, FF&E criteria design, restaurant layout, operational budgeting, payroll budgeting and forecasting, restaurant concept design, hiring, product and vendor sourcing, warehouse building and design.
Communicate with members of management and line team members daily regarding job requirements, expectations and outstanding issues.
Communicate with management, other departments, and designated personnel to understand and address their needs.
Institute cost control procedures and standards of performance.
Counsel, guide, train and instruct assigned personnel in the proper performance of their duties, including kitchen personnel.
Work with manual and automated systems and develop or implement procedures, formats, budgets, testing, training and documentation.
Develop and implement operating standards as necessary.
Provide project leadership and project management as necessary.
Ensure all Back of House areas are in compliance with all applicable local, state and Federal laws and guidelines.
Maintain a clean, safe, hazard-free work environment within all areas of responsibility.
Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc.
Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company’s Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication.
Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
Demonstrate commitment to assisting in the development of Seminole Tribe members participating in the Tribal Career Development program and, when a Seminole Tribe member’s assignment falls within your direct area of responsibility, act as a personal mentor/career advisor to the Tribe Member and submit progress reports and information to the Director of Tribal Development.
Ensure prompt and discreet notification to appropriate management and/or the Ethics Hotline of any observation of illegal acts or internal ethics violations.
Stay abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports and team members as appropriate.
Promote positive guest and team member relations. Resolves guest complaints as necessary.
Other duties as assigned.