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 includes assigning tasks and priorities, coordinating resources, developing budgets, controlling operating expenses, and managing, developing, and training staff. The Executive Chef ensures compliance with government health regulations, industrial safety standards, corporate and departmental policies, and the Culinary Bargaining Agreement. The position's work is divided approximately among operational management (35%), finance management (25%), and people management (40%). Operational duties include menu innovation, maintaining food quality, improving consistency and customer experience, conducting tastings, supporting a safe workplace, maintaining adequate staffing, managing projects, and coordinating with Front of House management. Finance duties include monitoring labor, cost of goods, and other expenses, and preparing a detailed business plan for the following financial year. People management duties include setting expectations and monitoring performance, ensuring policy compliance, mentoring and recognizing employees, supporting manager development, and involving management team members in decisions.

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.
Ability to communicate professionally.
Ability to meet high-quality job standards 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.
Creative and artistic approach to plate presentations, and regular research of new products and menu items.
Ability to direct and lead staff.
Ability to work well with a team and assist in all phases of the operation.

Nice To Haves

Knowledge of and exposure to a union environment.

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, corporate and departmental policies, and the Culinary Bargaining Agreement.
Innovate menus while adhering to the outlet concept and maintain consistent Wynn food quality standards.
Monitor and improve food quality consistency to enhance the customer experience, and organize and conduct food tastings regularly.
Ensure workplace standards and policies support a safe environment; promptly 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 establish 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 progress, 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, purpose, 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, and provide employee recognition using applicable programs.
Encourage and monitor manager training and professional development.
Involve management team members in decision-making.