Chef Jobs

About The Position

Requirements

• Minimum of 7-10 years of progressive culinary leadership experience, including experience as an Executive Chef or Executive Sous Chef within a high-volume hotel, casino, resort, or multi-outlet food and beverage operation.
• Proven ability to lead, motivate, develop, and retain large culinary teams in a fast-paced environment.
• Extensive knowledge of food preparation techniques, menu development, recipe standardization, purchasing, inventory control, and food cost management.
• Strong understanding of labor management, budgeting, forecasting, financial analysis, and key performance metrics.
• Demonstrated experience developing innovative menus and culinary programs that enhance guest satisfaction and drive revenue.
• Thorough knowledge of food safety, sanitation, HACCP standards, and applicable federal, state, and local health regulations.
• Ability to maintain exceptional food quality, presentation standards, and consistency across multiple dining venues.
• Excellent leadership, communication, interpersonal, and organizational skills.
• Proven ability to build productive relationships and collaborate effectively with operational leaders, vendors, and team members.
• Strong problem-solving and decision-making skills with the ability to adapt quickly to changing business demands.
• Proficiency in Microsoft Office applications and culinary, inventory, purchasing, and point-of-sale systems.
• Must be able to speak clearly and listen attentively to employees, dining room staff and guests.
• Must be able to stand and exert well-paced mobility for long periods.
• Must have the ability to lift pots, pans, etc. up to 40 pounds in weight.
• Must be able to read and write to facilitate the communication process.
• Ability to work flexible schedules, including evenings, weekends, holidays, and special events as business demands require.
• Must be able to work in a fast-paced kitchen environment.

Nice To Haves

• Bachelor's degree in Culinary Arts, Hospitality Management, Business Administration, or a related field preferred; equivalent combination of education and experience may be considered.

Responsibilities

• Food production for all outlets.
• Ensures that all food prepared is nutritious, safe, eye appealing and properly flavored.
• Menu planning, maintenance of payroll, food cost and other related records.
• Prepares food, establishes quality standards, trains employees in cooking methods, presentation techniques and portion control.
• Interviews, hires, evaluates and disciplines kitchen personnel as appropriate.
• Understands and communicates to kitchen personnel all property and department rules, policies and procedures.
• Trains kitchen personnel in food production principles and practices.
• Establishes quality standards for menu items and for food production practices.
• Plans and prices menus.
• Establishes portion sizes and standards of service for all menu items.
• Schedules kitchen employees in conjunction with business forecasts and predetermined budget.
• Maintains payroll records for submission to payroll department.
• Controls food cost by establishing proper storage requirements, standardization of recipes and waste control.
• Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
• Provides safety training in lifting, carrying, hazardous material control, and chemical control.
• Trains kitchen personnel in sanitation practices and help establish cleaning schedules, stock rotation, refrigeration temperature control points and any other sanitary controls.
• Leads employees by creating a positive, supportive environment where talents, skills, and trade practices are exchanged, practiced and enhanced.
• Understands and administers the PAR form, sets performance expectations and provides coaching and operational support for the kitchen production staff.
• Enforces all appearance and uniform guidelines.