Executive Room Chef/Chef de Cuisine - Scotch 80

Palms•Las Vegas, NV

13d•Hybrid

About The Position

Reporting to the Executive Chef, the primary responsibility of the Chef de Cuisine is to oversee the daily culinary operations of the restaurant while developing and maintaining the evolution of the food program to the highest quality. Oversight includes maintaining staffing, recipe, inventory and supply management for the kitchen, optimization of profits, and ensuring excellence in guest satisfaction during the dining experience.

Requirements

Three (3) or more years of prior experience as an Executive Room Chef/Chef de Cuisine.
Experience managing employees under a collective bargaining agreement preferred.
Previous experience working in a high-volume restaurant or previous experience in a luxury or fine-dining restaurant.
Bilingual preferred, English as the primary or secondary language.
Demonstrated experience developing department goals and action plans in accordance with property and overall company goals.
Equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above.

Nice To Haves

Experience managing employees under a collective bargaining agreement
Bilingual preferred, English as the primary or secondary language.

Responsibilities

Drive the Culinary effort for the venue, including creative, profitable, and appropriate menu development to maintain a standard of excellence in presentation and food quality.
Maintain the operational effectiveness of the kitchen within budgeted guidelines.
Flexible and capable of working in all environments both on and off premise.
Banquet/catering production experience necessary.
Assure the quality of all food items meet the standards of the company and expectations of our guests.
Assure compliance with all health codes and sanitation regulations.
Hiring, training and providing feedback to those staff members who report to this position to achieve proper presentation, quality of food, timeliness of preparation, safety and sanitation.
Providing a working environment and atmosphere that encourages the staff to remain here and gives them both financial and personal rewards.
Controlling staff turnover as effectively as possible.
Operating within Acceptable Procedures including Budget Purchasing, using the inventory/order processes, receiving, storage, preparation and troubleshooting to manage the kitchen and achieve quality food goals and budgeted costs.
Maintaining such records as required to actively track and control every aspect of kitchen costs which includes labor, food and controllable /variable costs
Establishing kitchen cleaning and sanitation schedules, implementing their continued use, and assuring compliance with health and safety codes relevant to kitchen and food preparation operations.
Establish a prep schedule of items and quantity required each day for quality and service control.
Achieving time standards for food preparation for every event served.
Developing menu items that fit the restaurants and group dining concepts and standards, the facility, and the market by creating, testing, executing, and tracking those decided upon.
Create and Maintain the Master Recipe and Menu Items through recipe software in an up-to-date manner.
Further ensures that all recipes and menu items are written and priced out completely on the correct form and are placed in the Master Recipe and Menu Items in an accurate and timely manner.
Keeps costs and menu pricing up to date at all times.
Practicing preventive maintenance techniques that will increase the life span of kitchen equipment and provide workable tools for the kitchen staff.
Emphasizing quality and appearance of food with all staff members to instill pride in their profession and workplace.
Ensure that the kitchen is always maintained as clean and neat as possible and that a complete cleaning takes place at the close of each workday.
Maintain food inventories at predetermined par levels and take physical inventory of vital items weekly or as required.
Makes sure supply inventories assigned to the kitchen areas are effectively managed and that physical inventories are taken as required in an accurate and timely manner.
Ensure that all foods are stored and preserved properly.
Control waste thereby reducing it to zero or the barest minimum.
Perform such duties as may be required or directed.
The Chef de Cuisine performs other duties as assigned to support the efficient operation of the department and assumes other responsibilities, duties, tasks, and assignments that contribute to the mitigation or response to any public health emergency.
Actively be involved in property and community activations and efforts.