Executive Chef, Junior's - Resorts World Las Vegas

Summary Statement:

The Executive Chef, Junior’s is responsible for managing the daily kitchen and operations for this outlet that services the guests. The Executive Chef develops a menu selection, ensures proper sanitation and regulatory compliance. This position is a key partner in strategic sourcing of restaurant quality and company branding. 

Primary Job Duties: – Includes but is not limited to:

• Manage all personnel aspects for back of the house staff in Junior’s, including hiring, training, development, and corrective planning.
• Develop menu standards and maintain food presentation quality.
• Remain current on industry trends and identify new culinary techniques and presentations.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Maintain food and supply inventory, purchasing, and receiving for both front and back of house products.
• Conduct regulatory inspections and ensure that all certifications are up to date.
• Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
• Conduct regularly scheduled meetings to ensure multiple lines of communication are open between management and team members.
• Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Other duties as assigned.

Qualifications: Includes but is not limited to:

• Exhibit knowledge of translating industry trends into successful menu selections.
• Ability to draft routine reports, purchase orders, menus, and correspondence.
• Prior experience of utilizing property management applications (e.g., Purchasing Systems, Kronos, HotSOS, etc.).
• Experience managing collective bargaining agreement(s) work groups.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer services skills.
• Ability to successfully lead and mentor a team.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies, and procedures.
• Ability to work varied shifts, including nights, weekends, and holidays.

Preferred: 

• Degree in Culinary Arts.
• Experience cooking diverse types of cuisines, to include, American and Chinese
• Previous experience in a large, luxury resort setting.

Minimum Education and Experience:

• At least 21 years of age.
• High School Diploma or equivalent.
• At least eight years of experience as a chef in a full-service restaurant.
• At least five years of experience in a senior management chef position in a similar or related field.

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States.
• Ability to obtain the following:
  • Food Handling Card