Executive Chef Jobs in Nevada

Job Title: EXECUTIVE CHEF - THE BUFFET Company: ARIA Resort & Casino Location: Las Vegas, NV Description: Conduct a frequent walk through of each Kitchen area and direct respective personnel to correct any deficiencies ensuring that quality and details are being maintained Provide employees and Sous Chef with proper training with developmental opportunities that will aid in their career aspirations Monitor and maintain cleanliness, sanitation and organization of assigned work areas Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance Design and implement restaurant menu and menu engineering and consistently rotates menu items Efficiently operate within pre-established food and labor cost controls and plays an active role in contributing to the restaurant’s profits Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items Provide management and support of all kitchen employees ensuring proper scheduling and vacation planning Maintain high guest satisfaction through consistently introducing innovative products Establish measurable goals and objectives that focus on profit, product and people Ensure kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene Ensure 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 Ensure that employees have all required certification validated, i.e., Sheriff Cards, Health Cards, and Alcohol Awareness Ensure kitchen equipment is properly maintained and functioning Actively interact with guests and consistently coaches staff on guest relations skills Portray a professional, charismatic image when interacting with all media Oversee and provides management and support of all kitchen employees ensuring proper scheduling and vacation planning Maintain positive guest relations at all times Resolve guest complaints, ensuring guest satisfaction Establish the day's priorities and assign production and prep task to staff to execute Review daily specials and offer feedback to Sous Chefs Communicate additions or changes to the assignments as they arise throughout the shift Review the market list Requisition the days supplies and ensure that they are received and stored correctly, Communicating with warehouse Meet with the Executive Steward to review equipment needs, cleaning schedule/project status, Health/Safety and sanitation follow up Inspect grooming and attire of staff; rectify any deficiencies Check and ensure that all opening duties are completed to standard Ensure that recipe cards, production schedules, plating guides, photographs are current and posted Check kitchen printers on the line, ensuring they are in working order and there is enough paper available for the shift Ensure that all staff prepares menu items following recipes and yield guides, according to department standards Monitor performance of staff and ensure all procedures are completed to the department standards Work on line during service and assist wherever needed Be aware of any shortages and make arrangements before the item runs out Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period Observe guest reactions and confer with service staff to ensure guest satisfaction Maintain proper storage procedures as specified by Health Department and Hotel requirements Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety Develop new menu items, test and write recipes Review sales and food cost daily, resolve any discrepancies Minimize waste and maintain controls to attain forecasted food and labor costs Ensure that excess items are utilized efficiently Monitor and ensure that all closing duties are completed to standard before staff sign out Foster and promote a cooperative working climate, maximizing productivity and employee morale Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards Conduct scheduled performance appraisals Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands Establish measurable goals and objectives that focus on profit, product and people Actively interact with guests and consistently coaches management team on guest relations skills Coordinate with Quality Control Manager all food items meet standards set forth by hotel Other related duties as necessary

Job Title: EXECUTIVE CHEF - CIRCO Company: Bellagio Location: Las Vegas, NV Description: It is the primary responsibility of the Executive Chef - Circo to oversee all culinary operations, including menu development. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.Specific Job Functions: 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.

Job Title: EXECUTIVE CHEF - POOL CAFE Company: Bellagio Location: Las Vegas, NV Description: It is the primary responsibility of the Executive Chef - Pool Cafe to oversee all culinary operations, including menu development. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.Specific Job Functions: 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., 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.

Job Title: EXECUTIVE CHEF-ONDA Company: Mirage Location: Las Vegas, NV Description: It is the primary responsibility of the Room Chef to keep control of all aspects of kitchen operations, to maintain and develop the high quality of food. The Room Chef also acts as a liaison between the restaurant and the Hotel. All duties are to be performed in accordance with departmental and The Mirage’s policies, practices and procedures.Specific Job Functions: Supervises food preparation and presentation to ensure quality and proper presentation of food. Drives the customer relation management system by ensuring that all such orders are handled correctly. Maintains extensive knowledge on menu development and completion. Communicates with chefs, management, employees and guests efficiently with proper reporting and meetings. Understands a Profit and Loss statement and maintains budgeted labor costs as well as potential food costs. Understands and utilizes Stratton Warren system properly for purchasing, releases orders and cost transfers. Expedites all food orders and maintains the proper inventory levels. Maintains a hygiene level above that required by the local Health Department and ensures that food sanitation, safety and proper food handling functions are practiced on a daily basis. Creates a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements. Coordinates scheduling, staffing, payroll and human resources issues. Monitors quality standards within the department and delegation of daily work. Reviews department operations and recommends enhancements to improve effectiveness and efficiency. Performs other job related duties as assigned.

Job Title: EXECUTIVE CHEF-MAIN KITCHEN Company: Mirage Location: Las Vegas, NV Description: It is the primary responsibility of the Executive Chef to oversee food preparation and kitchen service in Restaurant. All duties are to be performed in accordance with departmental and property policies, practices, and procedures. Specific Job Functions: Monitor overtime and ensure staff motivation Oversee product consistency and make necessary modifications according to business needs Monitor waste and over production, as well as utilize leftovers and ensure proper rotation and quality control Monitor training of new employees to help them achieve higher goals Monitor and enforce Company and departmental safety policies and Health Department standards Perform various clerical duties regarding staff and kitchen operations including payroll and staff files and vacation planning Monitor food cost for outlet and order food products Maintain the overall cleanliness and equipment maintenance of outlet Oversee kitchen-related activities pertaining to the normal operation of the restaurant, menu and staff Create new daily specials and soups Coordinate service of food Achieve service, financial and Human Resource goals set forth by property executives Perform all duties deemed necessary for the success of the department

Job Title: EXECUTIVE CHEF-VILLA Company: Mirage Location: Las Vegas, NV Description: It is the primary responsibility of the Executive Chef – Villa to oversee food preparation and kitchen service in Restaurant. All duties are to be performed in accordance with departmental and property policies, practices, and procedures. Specific Job Functions: Monitor overtime and ensure staff motivation Oversee product consistency and make necessary modifications according to business needs Monitor waste and over production, as well as utilize leftovers and ensure proper rotation and quality control Monitor training of new employees to help them achieve higher goals Monitor and enforce Company and departmental safety policies and Health Department standards Perform various clerical duties regarding staff and kitchen operations including payroll and staff files and vacation planning Monitor food cost for outlet and order food products Maintain the overall cleanliness and equipment maintenance of outlet Oversee kitchen-related activities pertaining to the normal operation of the restaurant, menu and staff Create new daily specials and soups Coordinate service of food with Room Service Achieve service, financial and Human Resource goals set forth by property executives

Job Title: EXECUTIVE CHEF-KOKOMO KITCHEN Company: Mirage Location: Las Vegas, NV Description: It is the primary responsibility of Executive Chef – Kokomo to oversee food preparation and kitchen service in Restaurant. All duties are to be performed in accordance with departmental and property policies, practices, and procedures. Specific Job Functions: Monitor overtime and ensure staff motivation Oversee product consistency and make necessary modifications according to business needs Monitor waste and over production, as well as utilize leftovers and ensure proper rotation and quality control Monitor training of new employees to help them achieve higher goals Monitor and enforce Company and departmental safety policies and Health Department standards Perform various clerical duties regarding staff and kitchen operations including payroll and staff files and vacation planning Monitor food cost for outlet and order food products Maintain the overall cleanliness and equipment maintenance of outlet Oversee kitchen-related activities pertaining to the normal operation of the restaurant, menu and staff Create new daily specials and soups Coordinate service of food with Room Service Achieve service, financial and Human Resource goals set forth by property executives

Job Title: EXECUTIVE CHEF - IRISH PUB Company: New York New York Location: Las Vegas, NV Description: It is the primary responsibility of the Executive Chef to conduct administrative hiring, staffing, scheduling, ordering and food quality, preparation and supervision of overall food side operations. All duties are to be performed in accordance with departmental and New York New York policies, practices and procedures.Specific Job Functions: Responsible for overseeing the staffing, scheduling, new hires and replacement in all kitchen outlets . Execute close daily monitoring of all food outlets, personnel, food quality, production, staff, product and presentation. Oversee banquet kitchen functions and services. Responsible for ordering all food products through Food & Beverage Buyer and Warehouse Supervisor. Attend all meetings for in house functions, food designs and menu development. Handle employee relation issues, tracking employee records, disciplinary situations and miscellaneous matters. Communicate with Executive Chef, on daily/ weekly outlet operations. Train employees in culinary skills. Interact with Executives on miscellaneous issues. Achieve all Service, Financial and Human Resource goals set forth by the Vice President of Food & Beverage & Executive Chef. Performs other job related duties as assigned.

Job Title: Executive Chef- Talent Pool Company: Harrahs Entertainment Location: Las Vegas, NV Description: Harrah?s Entertainment means winning and it?s our people who make that winning experience possible for our guests.  So it?s only natural that we would reward our people with excellent compensation and benefits as well as outstanding opportunities for professional growth.  In fact, Harrah?s earned a spot on Business Week?s 2007 ?The Best Places to Launch a Career? list.  Harrah?s Entertainment in Las Vegas has been honored as the number one "Best Place to Work" in the gaming division by the Southern Nevada Human Resources Association. With nearly 40 casinos and 8 great properties here in Las Vegas, Harrah?s Entertainment is the largest gaming operator in the world. Come see what makes us the best and brightest!Harrah's Entertainment is seeking candidates interested in the Executive Chef position and meets the minimum qualifications.  Candidates that meet these criteria will be considered for future openings within the city.   Applications will be kept on file for up to 6 months.Establish leadership, direction and accountability for the Room Chefs in each of the respective areas. Provide mentorship to direct reports and Restaurant Chefs.Must be extremely guest and employee focused.Ability to work cohesively with front of house and beverage leadership team and network with other departments within hotel casino. Chef will be responsible for the maintenance of food products through enhancement programs and room chef interface. An established reputation of being a dynamic and team oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team?s performance. Ability to balance administrative and production responsibilities. Able to create strategies to influence Culinary culture and superior product reputation.Physical presence on the floor during key result times (lunch, dinner, and weekends), ability to effectively transition from Fine Dining, to Buffet, to Banquet to Casual Operations is essential for the successful candidate.AREAS OF FUNCTIONAL OVERSIGHTTotal Line Level Employees 400+/- Rank and FileAnnual Covers $4.3M Annual Payroll Expenses $9.3MAnnual Food Revenues $115.2MAnnual Food Expenses $27.1MVision, Training, Development and Supervision: Required to write and present a yearly business plan that is updated quarterly and reported to the Vice President of Food and Beverage each month in a Status and Goal Report. All Chefs are expected to spend 80% of day on the floor and 20% of day on administrative duties. It is required to develop and implement training programs by utilizing hands on approach with direct reports. Also it is required to see direct reports daily, and to meet once a week with direct reports with a pre-established agenda and to hold monthly departmental meetings. We encourage the development of food promotions and events within each restaurant. Candidate is required to utilize property and HET training and developmental tools. He/She will be responsible for mentoring, coaching and, if necessary disciplining, direct reports and staff according to the HET Standard Operating Procedures. Candidate must have a professional appearance and conduct them as a professional at all times.Financials / Budgets:In collaboration with Vice President of Food and Beverage the candidate will be responsible for developing annual budgets for their areas of responsibility to support global financial objectives. Expected to review, analyze, interpret, correct and or justify monthly financial performance utilizing the P&L statement, Daily Food Cost Report, Financial Performance Trend Recap, Cost Per Cover Recap and Theoretical Food Costs Report for each restaurant. All Chefs are required to be on property for all Analyze Days and Financial Reviews. Candidate will be expected to produce reports and spread sheets at request of VP of Food & Beverage.Will be required to teach and ensure all mangers and chefs can read, interpret and explain their areas financial performance.Candidate will also be responsible for the design and development of purchasing and receiving SOP?s and initiatives that ensure the freshest and most cost effective products. Must hold weekly cuttings and yield testing of existing and proposed products.Scheduling and Productivity ? Ensures schedules are complete based on a forecast and allowable productivity standards. ? Will ensure schedules are posted at the established time, in accordance with CBA, are fair and consistent; will be directly accountable for Chefs schedule and will be held directly accountable to ensuring his or her direct reports labor costs, and fills out schedule forms completely. ? Responsible for approving LOA?s, vacation, floater requests and communicating this information to the Executive Kitchen Secretary. ? Ensure an attendance log is kept for each employee in his or her area of functional oversight. ? Ensure all overtime is anticipated and/or justified and responsible for recruitment and retention strategies for your areas of responsibility.Sanitation and Safe Food Handling:? Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports. ? Candidate will conduct random health inspection and health card audits and will maintain a file of all Health Inspection Reports. ? Proactively instructs team members regarding safe food handling and sanitation. ? Candidate will have a working relationship with Stewarding, Facilities and EVS in order to maintain the cleanliness, sanitation and equipment management of kitchen areas. ? Ensure salaried chefs and managers are Serve Safe Certified.? Escorts Clark County Health Department designee on all health inspectionsESSENTIAL JOB TASKSSOP Procedure Adherence? Will ensure their areas are in alignment and adhering to HET Culinary Standard Operating Procedures.? Must educate and hold direct reports accountable to each standard. ? Will be required to ensure measurement reports are done as described and all tools are updated and in proper order. ? Executive Chef will be required to control food waste through food waste sheets and periodic trash raking of restaurants. ? Will be held directly accountable for ensuring their areas are utilizing the following HET SOP Tools; Culinary Shift Reports Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams, and Daily Culinary Performance Measurement Reports.POSITION REQUIREMENTS:Experience -5 or more years as a Professional Chef for a major hotel, resort or chain concept restaurant corporation. Experience must include Room Service, Continental Cuisine, High Volume Three Meal/Coffee Shops, International Buffets, Steakhouse and Italian. Must have been exposed and/or experienced enough to have strong working knowledge of Seafood, Casual American, Italian, Continental, Southern, East Coast, Cajun, Asian and Mexican cuisine?s.Leadership - An established reputation of being a dynamic and team oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team?s performance. Must be extremely guest and employee focused.

Job Title: EXECUTIVE CHEF - JULIAN SERRANO Company: ARIA Resort & Casino Location: Las Vegas, NV Description: Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items Convey food concept of partner chef (if applicable) through constant communication Design production schemes and assists in implementation of restaurant menu and menu engineering Ensure kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene Actively interact with guests and consistently coach staff on guest relations skills Efficiently operate within pre-established food and labor cost controls and plays an active role in contributing to the various outlets profits Provide management and support of all kitchen employees ensuring proper scheduling and vacation planning Maintain high customer satisfaction through consistently introducing innovative products Establish measurable goals and objectives that focus on profit, product and people Ensure 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 Ensure that employees have all required certification validated, i.e., Sheriff’s Cards, Health Cards, and Alcohol Awareness Provide employees with proper training and Sous Chefs with developmental opportunities that will aid in their career aspirations Ensure kitchen equipment is properly maintained and functioning Portray a professional, charismatic image when interacting with all media Other related duties as necessary