Executive Chef, La Cote - Full Time

About the role

The Executive Chef is responsible for the day-to-day running of food service and overall quality of products produced for the Mediterranean restaurant.

Responsibilities

• Oversee all aspects of daily restaurant operations, including managing staff schedules, station assignments, ordering, and receiving products.
• Prepare prep lists and instructions for the culinary team, and conduct quality checks during all stages of food preparation.
• Design and implement menus that align with the vision of the Executive Chef (Restaurants) and VP of Culinary.
• Provide training materials for front-of-house and back-of-house staff on menu knowledge and cooking procedures.
• Maintain high standards of food quality in preparation and execution.
• Ensure food is handled, processed, and stored in accordance with Southern Nevada Health District (SNHD) regulations.
• Adhere to and enforce company policies and statutory requirements for health, safety, sanitation, fire procedures, and HACCP.
• Ensure safe and proper use of kitchen equipment and address equipment issues promptly.
• Maintain cleanliness and sanitation in all culinary work areas.
• Develop and support the culinary team through training and mentorship.
• Collaborate with the General Manager and front-of-house staff to ensure a positive guest experience.
• Manage food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.
• Minimize waste and spoilage by monitoring occupancy forecasts.
• Conduct daily pre-shift meetings with staff.
• Supervise all back-of-house team members.

Requirements

• Must be at least 21 years of age.
• Bachelor’s degree or culinary degree in a related field, or equivalent combination of education and experience.
• Four or more years of prior relevant experience in a luxury property.
• Previous leadership experience in the culinary field.
• Complete knowledge of health and safety regulations.
• Basic knowledge of Microsoft Office software.
• In-depth skills and knowledge of all kitchen operations, especially large-volume production.
• Extensive kitchen technical knowledge and awareness of current culinary trends.
• Understanding and compliance with policies, job descriptions, daily memorandums, and statutory requirements.
• Creative and innovative approach to developing new and intriguing menus for appropriate clientele.
• Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs.
• Strong knowledge of menu preparation and presentation.

Skills

• Excellent interpersonal skills to effectively engage with guests, management, team members, and external contacts.
• Leadership and mentorship abilities to develop individuals and teams.
• Strong customer service skills.
• Excellent organizational skills with the ability to function under time constraints and deadlines.
• Ability to work in a fast-paced, busy, and sometimes stressful environment.
• Willingness to work a flexible schedule, including nights and weekends.
• Ability to read, interpret, and communicate in English (written and verbal communication skills may also be required).
• Ability to apply common-sense understanding to carry out instructions in written, oral, or diagram form.

Physical Demands

• Regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls.
• Frequently required to reach with hands and arms, talk, or hear.
• Specific vision abilities include close vision and peripheral vision.
• Must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
• Ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel, and balance in varying work areas, including confined spaces.

Work Environment

• Moderate noise level in the work environment.
• Exposure to an environment containing unrestricted secondhand tobacco smoke.

Certificates, Licenses, Registrations

Must be able to qualify for licenses and permits required by federal, state, and local regulations.

Pay

$98,000.00 – $118,000.00 per year.