Executive Chef - Resorts World Las Vegas : Job Details

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 Physical Demands: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work is typically performed between the kitchen and office. Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. Prolonged sitting/standing. Bending and reaching. Transporting, pushing, pulling, lifting, and maneuvering items weighing up to 50 lbs Eye/hand coordination. Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions.