Executive Chef - Carversteak

Carver Road Hospitality•Las Vegas, NV

6d•$105,000 - $110,000•Onsite

About The Position

Carversteak at Resorts World Las Vegas Carver Road Hospitality introduced the company's first concept in Winter 2021 at Resorts World Las Vegas. A reimagining of the casino steakhouse paid homage to mid-century modern classic nostalgia while utilizing contemporary design, technology, and techniques to offer a contemporary interpretation. At 14,500 square feet, the property's exclusive steakhouse offers an expansive bar and lounge area, a plush main dining room floor, and a sweeping terrace with an outdoor bar, dining, and lounge gardens overlooking the Las Vegas Strip. Inside the main dining room, a comprehensive digital art program complements a state-of-the-art lighting and sound system to create a dramatic ambiance that evolves in mood and tone as the night progresses. Carversteak's menu features dry-aged American steaks from artisan beef producers and Japanese-certified Wagyu steaks alongside classic preparations of other steakhouse staples, infused with seasonal ingredients, playful presentations, and even an array of vegan selections. On the beverage side, famed mixologist Francesco Lafranconi features an extensive wine list, curated whiskey collection, and an Avant- Garden cocktail experience on the terrace with an onsite herb garden. Several private event spaces are available including two dedicated private dining rooms, the Knife Shop and the Scotch Room, and a large outdoor private garden. Position Summary The Executive Chef is responsible for managing the daily operations of the kitchen and employees in accordance with company policies and procedures, overseeing the kitchen staff to ensure that we consistently provide high-quality food to our guests, while ensuring that all food and labor cost goals are met. The Executive Chef partners with the General Manager to set, meet, and exceed the goals of the business.

Requirements

Minimum 2 years’ experience as an Executive Chef in full service, moderate to high volume restaurants.
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.
Role may include job duties or tasks requiring repetitive motion.
Exposure to hot kitchen elements or cleaning materials.
Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

Nice To Haves

Fluency in Spanish is a plus.

Responsibilities

Handles all allergy and/or dietary restrictions and modifications
Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor.
Conducts decision-making process for interviewing, hiring and training new applicants.
Responsible for all kitchen job performance reviews, developing employees.
Oversee operations to ensure safety, quality, recipe accuracy and financial profitability.
Supervise the execution of regular service, catering, take-out, delivery and all in/off-venue events.
Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
Responsible, with the General Manager, for maintaining the venue’s monthly Profit & Loss statement standards.
Ensures Department of Health and Company sanitation standards.
Ensures that the venue is compliant with all federal, state and local laws and regulations, and Company policies.
Coaches and develops heart-of-house employees by setting clear guidelines and expectations.
Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
Ensures all employees are compliant with all heart-of-house standards and procedures.
Possesses in-depth knowledge of all food menus and the venue.
Organize, develop and produce new recipes for potential new menu items and specials.
Ensures expediting standards.
Possesses practical knowledge of the job duties of all supervised employees.
Oversees the replacement or repair of all breakage, damage of equipment or furniture.
Attends, leads and participates in any training sessions, departmental meetings, or daily pre-shift meetings.
Meet or exceed budget expectations through controlling of P&L items.
Maintain professional appearance standards as directed in the Carver Road Hospitality Employee Handbook
Ensures the general cleanliness of the heart-of-house, and the entire venue.