Sportsbook Tavern Executive Chef

Fontainebleau Las Vegas•Las Vegas, NV

47d•$85,000 - $115,000•Onsite

About The Position

The Executive Chef for the Sportsbook is responsible for the day-to-day running of food service and the overall quality of products produced for the restaurant. This role involves managing all aspects of daily operations, including staff scheduling, ordering, food preparation, quality control, health and safety inspections, and managing food costs. The Executive Chef will also design and implement menus, provide training, and ensure high standards of food quality and sanitation.

Requirements

Must be at least 21 years of age.
Bachelor's degree or culinary degree in a related field; or equivalent combination of education and experience.
Five (5) or more years of prior relevant experience in a luxury property required.
Certified Food Protection Manager Certification required.
Previous leadership experience in the culinary field required.
Complete knowledge of health and safety regulations.
Must have basic knowledge of Microsoft Office software.
In-depth skills and knowledge of all kitchen operations, especially large-volume production.
Extensive kitchen technical knowledge and current culinary trends.
Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
Creative, innovative, and inspired to develop new and intriguing menus designed for appropriate clientele.
Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs.
Strong overall knowledge of menu preparation and presentation.
Excellent interpersonal skills to deal effectively with guests, management, Team Members, and other outside contacts.
Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams.
Excellent customer service skills.
Able to lead and mentor a team.
Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail.
Must be willing and able to work a flexible schedule to include nights and weekends.
Work in a fast-paced, busy, and somewhat stressful environment.
Member must be able to qualify for licenses and permits required by federal, state, and local regulations.
Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to read and communicate verbally in English.
Written communication skills in English may also be required.
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.

Responsibilities

Run all aspects of daily Sportsbook operations including managing Member schedules and station assignments, ordering and receiving products, preparing prep lists and instructions for the team, quality checking products during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend.
Design and implement menus that fit the requirements of the Sportsbook as set out by the Executive Chef (Restaurants) and the Executive Director of Culinary Operations.
Provide training materials to front-of-house and back-of-house staff for relevant jobs as it pertains to menu knowledge and cooking procedures.
Set and maintain a very high standard of food quality in preparation and execution.
Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations.
Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures, and HACCP.
Ensure safe and proper use of equipment.
Ensure kitchen equipment is in good working order and address any equipment issues promptly.
Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
Teach, develop, and support the culinary team as needed.
Work with General Manager and front-of-house staff to ensure a positive guest experience.
Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.
Minimize waste and spoilage by monitoring occupancy forecasts.
Conduct daily pre-shift meetings with staff.
Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary.