Executive Chef - High Steaks

Rio Hotel & Casino Las Vegas•Las Vegas, NV

2d•Onsite

About The Position

As Executive Chef, you will oversee the food and training of our kitchen teammates as well as maintain the quality of the kitchen operations. From set-up and service to cleaning and dishwashing, you will are in charge of creating a dining experience that will be less than world class. You get the team you train, not the one you hire. ROLE EXPECTATIONS Responsibilities include, but are not limited, to the following:

Requirements

At least 21 years of age
Minimum of 7-10 years previous experience as senior management or the equivalent in a high volume, multi-venue environment.
Excellent written and verbal communication skills with an aptitude for simplifying complex topics.
Ability to collaborate across teams and engage with Team Members at all levels.
Detail-oriented, well-organized, and adept at managing multiple projects simultaneously.
Proficient in Excel, Word, and other MS Office applications.
Have strong organizational skills with the capacity to meet strict deadlines.
High School Diploma or GED (required).
Must be able to qualify for licenses and permits required by federal, state and local regulations.
Food Handler – Health Card
Alcohol Awareness
ServSafe – Nevada
Must regularly lift and/move up 25 pounds, and must have the ability to push, pull, reach, bend, twist, kneel and balance when performing job duties in varying work areas such as confined spaces.

Nice To Haves

Bachelor’s Degree preferred or equivalent combination of education or experience
Previous experience working in a similar resort setting

Responsibilities

Lead and inspire the culinary team to deliver an exceptional dining experience that reflects the restaurant’s vision and culinary standards.
Direct the preparation, portioning, garnishment, and presentation of all food to ensure consistent quality and visual appeal.
Develop and test new recipes that align with current trends and elevate the guest experience.
Ensure compliance with all health, safety, and sanitation regulations in accordance with state health department standards.
Lead, mentor, train, and assist the culinary team including sous chefs, line cooks, and prep staff to foster growth and maintain high performance.
Monitor and manage food and labor costs, contributing to overall profitability while maintaining quality and consistency.
Oversee kitchen administrative responsibilities including payroll, scheduling, staffing, section assignments, and labor tracking.
Provide coaching, performance management, and disciplinary action when necessary, ensuring all teammates are trained in accordance with company policies.
Maintain a clean, organized, and safe kitchen environment.
Attend and participate in department and venue meetings to communicate updates, expectations, and ensure team alignment.
Demonstrate strong leadership presence during service, including interacting with guests and VIPs when appropriate.
Promote a culture of teamwork, professionalism, and hospitality across all areas of operation.
Uphold professional grooming standards and serve as a role model to staff in both conduct and appearance.
Stay up to date on industry trends and continuously seek opportunities for culinary innovation and excellence.
Ensure courteous and friendly interactions with vendors, guests, and team members at all times.
Perform all other job-related duties as assigned.