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Executive Chef

This job is expired..
USA-NV-Las Vegas
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Efficiently operates within pre-established food and labor cost controls and plays an active role in contributing to the various outlets profits.
Maintains operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.
Design production schemes and assists in implementation of restaurant menu and menu engineering.
Provides management and support of all kitchen employees ensuring proper scheduling and vacation planning.
Maintains high customer satisfaction through consistently introducing innovative products.
Establishes measurable goals and objectives that focus on profit, product and people.
Ensures kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene.
Ensures that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws as well as the Culinary Union.
Ensures that employees have all required certification validated, i.e., Sheriff Cards, Health Cards, and Alcohol Awareness.
Provides employees with proper training and developmental opportunities that will aid in their career aspirations.
Ensures kitchen equipment is properly maintained and functioning.
Actively interacts with guests and consistently coaches’ staff on guest relations skills.
Portrays a professional, charismatic image when interacting with all media.
At least 3 years of similar Food and Beverage experience.
At least 2 years of management experience in Food & Beverage.
Posses good communication, organizational, and supervisory skills.
Have strong coaching and development skills.
Prior experience in labor and food cost control.
Working knowledge of knives, knife skills and small wares equipment.
Ability to work in a high pressure environment.
Working knowledge of health, safety and sanitation procedures.
Working knowledge of weights and measures and various cooking techniques.
Excellent customer service skills.
Ability to lead & mentor a team.
Professional appearance and demeanor.
Ability to communicated verbally and written form in English.
Associates Degree in Culinary Arts or recognized formal certified training program from a National Association.
Previous experience managing employees using a Collective Bargaining Agreement.
Previous experience working in a similar resort setting.

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