Executive Chef - In-Room Dining

Wynn Resorts•Las Vegas, NV

About The Position

The Executive Chef oversees the performance and strategy of the In-Room Dining outlet and is accountable for meeting Wynn food quality standards and financial goals. The role involves assigning tasks and priorities, coordinating resources, developing budgets, and controlling operating expenses. The Executive Chef manages, develops, and trains staff and ensures compliance with government health regulations, industrial safety standards, corporate and departmental policies, and the Culinary Bargaining Agreement. The role is divided approximately among operational management (35%), finance management (25%), and people management (40%). Operational management includes menu innovation consistent with the outlet concept, maintaining and improving food quality, conducting tastings, supporting a safe workplace, addressing potential problems, maintaining adequate staffing, managing projects, and coordinating with Front of House management for daily pre-shifts. Finance management includes monitoring labor, goods, and other expenses and preparing a detailed business plan for the following financial year. People management includes maintaining policy compliance and performance, defining responsibilities, mentoring and recognizing employees, supporting managers’ professional development, and involving management in decision-making.

Requirements

At least eight years of culinary management experience in a similar role.
Ability to obtain and maintain required licenses or active work cards, including Food Manager Certification.
Basic computer skills and knowledge of Microsoft Office.
Professional communication skills.
Ability to perform high-quality work with attention to detail, creativity, speed, and accuracy.
Ability to work under pressure, think clearly, remain calm, and resolve problems using good judgment.
Ability to prioritize, organize, and follow through to meet deadlines and production schedules.
Ability to direct and lead staff and work well with a team.

Nice To Haves

Knowledge of and exposure to a union environment is highly desired.

Responsibilities

Oversee the performance and strategy of the In-Room Dining outlet and meet Wynn food quality standards and financial goals.
Assign tasks and priorities, coordinate resources, develop budgets, and control operating expenses.
Manage, develop, and train staff; ensure compliance with health regulations, safety standards, company policies, and the Culinary Bargaining Agreement.
Innovate menus while adhering to the outlet concept, maintain food quality standards, and improve consistency to enhance the customer experience.
Organize and conduct regular food tastings.
Ensure workplace standards and policies support a safe environment; identify, address, and report actual or potential safety and environmental problems.
Encourage team members to participate in decision-making and take responsibility and authority.
Identify best practices and quality and efficiency benchmarks for performance.
Maintain adequate staffing levels through proactive planning.
Manage projects assigned by executive management and delegate projects appropriately.
Partner with Front of House management to facilitate daily pre-shifts with service staff.
Monitor financial performance, including labor costs, cost of goods, and other expenses.
Prepare and submit a detailed business plan for the following financial year, including marketing, capital expenditures, operating budget, and initiatives.
Ensure direct reports follow Wynn policies and procedures and report actual or potential issues with integrity.
Define roles, responsibilities, and accountabilities for the team and monitor performance.
Maintain consistent performance across varying conditions and uphold Wynn core values.
Mentor staff through on-the-job coaching and positive reinforcement; provide employee recognition.
Encourage and monitor managers’ professional development and training.
Involve management team members in decision-making.
Demonstrate creative and artistic plate presentations and regularly research new products and menu items.
Direct and lead staff, work effectively as part of a team, and assist in all phases of the operation.