Executive Chef - Carversteak

Carver Road Hospitality•Las Vegas, NV

2d•$105,000 - $115,000•Onsite

About The Position

Carversteak at Resorts World Las Vegas, Carver Road Hospitality's first concept introduced in Winter 2021, is a reimagining of the casino steakhouse. It pays homage to mid-century modern classic nostalgia while utilizing contemporary design, technology, and techniques. The 14,500 square foot steakhouse offers an expansive bar and lounge, a plush main dining room, and a terrace with outdoor bar, dining, and lounge gardens overlooking the Las Vegas Strip. A digital art program complements a state-of-the-art lighting and sound system to create a dramatic ambiance. The menu features dry-aged American steaks, Japanese-certified Wagyu steaks, classic steakhouse staples, seasonal ingredients, playful presentations, and vegan selections. The beverage program includes an extensive wine list, curated whiskey collection, and an Avant-Garden cocktail experience with an onsite herb garden. Several private event spaces are available, including two private dining rooms and a large outdoor private garden.

Requirements

Minimum 2 years’ experience as an Executive Chef in full service, moderate to high volume restaurants, steakhouse a plus.
Proficient with computers (Microsoft Products), POS and technology.
Strong interpersonal skills and financial acumen.
Professional verbal and written communication with guests, employees, vendors, and ownership.
Must be organized, self-motivated, and proactive with a strong attention to detail.
Must be able to stand, lift and bend for extended periods of time.
Must be able to bend and lift to 50 lbs.
Must have a current SNHD food handler card.

Nice To Haves

Fluency in Spanish is a plus.
Role may include job duties or tasks requiring repetitive motion.
Exposure to hot kitchen elements or cleaning materials.

Responsibilities

Managing the daily operations of the kitchen and employees in accordance with company policies and procedures.
Overseeing the kitchen staff to ensure high-quality food is consistently provided to guests.
Ensuring all food and labor cost goals are met.
Partnering with the General Manager to set, meet, and exceed business goals.
Handling all allergy and/or dietary restrictions and modifications.
Ensuring BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor.
Conducting decision-making for interviewing, hiring, and training new applicants.
Responsible for all kitchen job performance reviews and developing employees.
Overseeing operations to ensure safety, quality, recipe accuracy, and financial profitability.
Supervising the execution of regular service, catering, take-out, delivery, and all in/off-venue events.
Maintaining the venue’s monthly Profit & Loss statement standards with the General Manager.
Ensuring Department of Health and Company sanitation standards.
Ensuring the venue is compliant with all federal, state, and local laws and regulations, and Company policies.
Coaching and developing heart-of-house employees by setting clear guidelines and expectations.
Ensuring that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
Ensuring all employees are compliant with all heart-of-house standards and procedures.
Organizing, developing, and producing new recipes for potential new menu items and specials.
Ensuring expediting standards.
Overseeing the replacement or repair of all breakage and damage of equipment or furniture.
Attending, leading, and participating in any training sessions, departmental meetings, or daily pre-shift meetings.
Meeting or exceeding budget expectations through controlling of P&L items.
Maintaining professional appearance standards as directed in the Carver Road Hospitality Employee Handbook.
Ensuring the general cleanliness of the heart-of-house and the entire venue.