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    Executive Chef - Las Vegas, United States - CHICA LAS VEGAS

    CHICA LAS VEGAS
    CHICA LAS VEGAS Las Vegas, United States

    1 week ago

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    Description

    ** Executive Chef**

    Location * Summary

    Description

    Skills

    Summary **Executive Chef** Salary Competitive salary Schedule Full Time Experience Minimum 5 years of experience Location Category Fine Dining Cuisine Latin American **Executive Chef**

    Description The Executive Chef reports directly to the Corporate chef. The executive chef is responsible for all

    culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel,

    plan menus, oversee product purchasing and manage culinary budget.

    The Executive Chef serves as a role model and mentor to the chefs and line cooks, and must maintain a

    professional appearance, language skills and demeanor.

    Essential Functions

    Reasonable accommodations may be made to enable individuals with disabilities to perform the

    essential functions.

    FOOD QUALITY

    1. Ensures excellence in guest satisfaction through a commitment to exceed expectations and a handson,

    lead by example management style.

    2. Management of all back of house staff in a high-volume kitchen, including ongoing training,

    development, and follow up.

    3. Achieve or exceed budgeted labor and other cost centers through proper planning and execution.

    4. Oversee weekly and monthly inventories, and ordering of food and supplies.

    5. Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.

    6. Retains a thorough and updated knowledge of company policies & procedures, regulations for

    restaurant operations. Liaises with government regulators that impact the operation of the

    department. Ensures that all applicable certifications are up to date.

    7. Menu development, standardize recipes and presentation.

    8. Prepare operational reports and analyses setting forth progress and adverse trends and make

    appropriate recommendations.

    9. Identify new culinary techniques and presentations.

    10. Maintaining food quality and ensuring guest satisfaction

    11. Setting standards and maintaining food presentation quality at all times.

    12. Ensuring that standard recipes are being followed at all times

    13. Sourcing out new products and supplies to constantly develop menus

    14. Constantly improving food production

    15. Resolving any problems that arise in the kitchen and seizing control of a situation.

    16. Recruiting staff and monitoring their performance

    17. Stay current on restaurant industry trends.

    18. Motivating staff and maintaining discipline by example.

    19. Staff management which includes hiring, training, scheduling, payroll, performance evaluation, and

    termination of employees.

    20. Responsible for inventory, purchasing and receiving of both FOH and BOH products.

    21. Enforcing strict health and hygiene standards.

    22. Cooperating with front of house management and service staff regarding service issues

    23. Expediting during service

    24. Building apprenticeship and staff development programs.

    SERVICE

    1. Proper guest service requires that the food is produced on a timely basis and that the servers

    are well educated regarding the menu.

    2. It is the Chef's responsibility to participate in service education through:

    a. Daily line-ups;

    b. Quarterly menu meetings; and

    c. New server training programs

    3. It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.

    4. The goal is to execute all tickets in twenty minutes or less.

    FINANCIAL OBJECTIVES

    1. It is the Executive Chef's responsibility to meet the financial targets while achieving the food

    quality and service objectives.

    2. Prepare operational reports and analyses setting forth progress and adverse trends and make

    appropriate recommendations.

    3. If there are structural reasons that the financial goals cannot be met without sacrificing food

    quality of service, it is the Chef's responsibility to identify the problems and bring them promptly

    to the attention of the General Manager.

    4. Maintaining overall food & labor cost within budgetary guidelines

    5. Ensuring overall profitability of kitchen

    6. Managing kitchen staff to maintain goals

    FACILITY MAINTENANCE

    1. Maintain a high level of cleanliness in the kitchen facilities.

    2. It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep

    kitchen, dish area, stairs, walk-in and downstairs prep area.

    3. The Chef should make the appropriate assignments within his staff.

    SUPERVISORY RESPONSIBILITIES:

    1. Supervise all kitchen employees. Is responsible for the overall direction, coordination, and

    evaluation of this unit.

    2. Work with Corporate Chef to instill company culture, build morale and create an ongoing

    positive work environment, using established as well as newly developed initiatives.

    3. Carries out supervisory responsibilities in accordance with the organization's policies and

    applicable laws.

    4. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and

    directing work; appraising performance; rewarding and disciplining employees; addressing

    complaints and resolving problems.

    5. Use the Employee Handbook in understanding the consistent manner of communicating rules

    and regulations to our team.

    Qualifications and Competencies

    1. Degree in Culinary Arts and prior experience as an Executive Chef

    2. Requires advanced knowledge of the principles and practices within the fine dining

    profession. This includes experiential knowledge required for management of people and/or

    complex problems and food management.

    3. Strategic thinking, business acumen, Thoroughness

    4. Polished leadership and speaking skills

    5. Food Safety/Manager Certification

    6. Customer/Client Focus Expertise in food product, presentation, quality and preparation

    along with menu concept and design.

    7. Ability to read and interpret documents such as safety rules, operating and maintenance

    instructions, and procedure manuals.

    8. Ability to write routine reports, purchase orders, menus and correspondence.

    9. Ability to communicate to groups of customers or employees of the organization.

    10. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers,

    common fractions, and decimals. Ability to compute rate, ratio, and percent.

    11. Ability to solve practical problems and deal with a variety of concrete variables

    Translate Experience Minimum 5 years of experience Location Skills Menu Development Fine Dining Experience Culinary Degree/Training By applying you confirm you have these skills. Experience **Minimum 5 years of experience** Your profile is almost ready, stand out by polishing and completing your profile %

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