Restaurant Chef, Red Orchid

Mystic Lake Casino Hotel•Prior Lake, MN

7h•Onsite

About The Position

The Restaurant Chef, Red Orchid is responsible for the overall culinary leadership and kitchen operations and oversees food quality, menu development, kitchen team performance, financial management, and operational execution while preserving the authenticity, integrity, and presentation of the restaurant's culinary offerings. The Restaurant Chef leads and develops culinary team members, manages food and labor costs, designs and evolves menus, and ensures exceptional guest experiences through consistent execution of high-quality Asian cuisine. This role partners closely with restaurant leadership to achieve operational, financial, and guest satisfaction objectives.

Requirements

Any combination of culinary education and/or Asian cooking experience to equal 10+ years, including 5+ years of experience at Sous Chef level.
3+ years of leadership experience.
Experience leading culinary operations in an authentic Asian restaurant.
Extensive knowledge of authentic Asian culinary techniques, ingredients, recipes, and presentation standards.
Experience with menu development and culinary innovation.
Strong leadership, coaching, and team development skills.
Ability to build and maintain positive working relationships.
Knowledge of budgeting, labor management, inventory control, and financial reporting.
Excellent verbal and written communication skills.
Ability to effectively manage multiple priorities in a fast-paced environment.
Knowledge of sanitation practices, quality control, recipe interpretation and prep duties.
Proficient in using Microsoft Office products.
Must complete formal tasting audition in the presence of the Executive Chef

Nice To Haves

Culinary degree from an accredited culinary institution preferred.
Experience within a Casino-based Asian restaurant highly preferred.
Bilingual communication skills, including English and one or more Asian languages, are strongly preferred to support effective communication with a diverse team and guest population.

Responsibilities

Leads all kitchen operations to ensure consistent execution of authentic Asian cuisine.
Establishes and maintains culinary standards for food quality, preparation, presentation, taste, and portion control.
Oversees food production, monitor food quality, and ensure timely and efficient service.
Ensures recipes, preparation methods, and culinary techniques are executed consistently.
Ensures compliance with all food safety, sanitation, health, and workplace safety regulations.
Maintains knowledge of regional Asian culinary traditions, ingredients, cooking methods, and emerging food trends.
Mentors team members in Asian cooking techniques.
Partners with front-of-house leadership and other outlets to ensure efficient service flow and resolve guest food-related concerns.
Evaluates guest feedback and implements improvements to enhance the culinary experience.
Designs, develops, and updates menus that reflect authentic Asian culinary traditions while supporting business objectives.
Creates seasonal features, specialty offerings, and promotional menus.
Researches industry and culinary trends to introduce innovative menu concepts.
Standardizes recipes and portion specifications to ensure quality and cost control.
Collaborates with restaurant leadership on pricing strategies and menu profitability.
Ensures menu offerings align with guest preferences and operational capabilities.
Interviews, selects, hires, and promotes team members; provides regular and continuous coaching and feedback.
Communicates performance expectations, plans training and development, recognizes and rewards individual and team performance.
Manages all aspects of continuous performance management for Sous Chefs and culinary roles, including development and delivery of corrective action and annual performance reviews.
Partners with Human Resources to address employee relations concerns in a timely, consistent, and professional manner.
Develops and manages staffing schedules based on forecasted business volumes, guest demand, productivity standards, and operational needs. Continuously evaluates labor utilization and adjusts staffing levels to ensure exceptional guest service while maintaining labor costs within budgeted targets.
Manages labor costs through effective scheduling and workforce planning.
Controls operating expenses while maintaining service and quality standards.
Monitors food cost percentages, labor costs, inventory levels and financial metrics and escalates variances or areas of concern to senior leadership.
Forecasts product needs and staffing requirements based on anticipated business volume.