Executive Chef Jobs in Nevada

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 - 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: Chef de Cuisine Company: Location: Las Vegas, NV Description: PLEASE EMAIL RESUME POSITION SUMMARY: ?Responsible for all Food & Beverage; operations; related costs, procedures, quality, and all back of house labor percentages & budgets. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: I. Financial Performance of Departments ? Meets or exceeds budgetary expectation Food & Beverage Cost Labor Cost Operating Accounts ? Inventory is controlled, monitored and maintained weekly ? Develop menu engineering program to project and monitor trend and predict cost ? Write weekly reports to DOVO, GM and Corporate to reflect weekly operations and financial results (pre-cost, perpetual inventory, weekly report, schedule, special planner, and variance report) II. Supervision of the Department ? Assist and support kitchen management in any of their job functions, as needed ? Ensure positive and creative team environment within department ? Facilitate open communication with the Sous Chefs, supervisors and staff ? Facilitate proper inter-departmental communications and organization ? Perform timely staff evaluations (training, 90-day, annual). Set written development and performance goals for all team members, and monitor progress ? Assure complete and satisfactory on-going staff training per corporate training program ? Ensure appropriate staffing levels. Recruitment and hiring staff/supervisors, ensure that hiring/disciplinary/termination standards follow all HOB guidelines ? Maintains open door policy/one on one with staff ? Decisions are information based and follow up on efficiently ? Information is gathered, shared, and used appropriately ? Hold monthly department meetings to ensure proper communication and teamwork ? Hold IPC's with each Sous Chef bi-weekly ? Oversee training of all HOB employees III. Sale Building ? Development with Corporate Food and Beverage, of cost effective specials and menu changes to achieve maximum sales ? Assist Executive Chef with menu changes 2 times a year in Restaurant ? Create menu contest with Executive Chef to increase particular sales in designated areas ? Ensure food is considered excellent value for money and increases guest frequency ? Participate in outside appearances and fund raising events to increase awareness of the House of Blues IV. Maintain Operation Supplies ? All staff has supplies needed to facilitate job ? All staff is trained (and signed off) on equipment upon hiring ? All equipment is maintained in operable condition ? All events are organized and planned per HOB specs. ? All housekeeping standards are maintained in compliance with inspection guidelines ? Final results are obtained through the use of HOB Citrix tools and systems consistently ? HOB Specs. Forms are updated and used to insure consistency V. Maintenance and Update of Micros and Labor Systems ? All employees input prior to work ? All employees are job classed and current wages are inputted ? All files are maintained and changes are submitted to Corporate Food and Beverage ? All menu item counts are current and maintained weekly VI. Food ? All food standards are met per HOB Specs and not deviated from without approval from Corporate Food and Beverage ? Food portions are monitored and revisions are recommended to Corporate Food and Beverage ? New items are recommended quarterly to Corporate Food and Beverage ? Guest and crew feedback is reported and issues resolved ? Recipe adherence is 100% Minimum Requirements: ? Minimum 5 years kitchen management experience and experience in management ? Skilled in cooking, cost controls, management, crew training and development ? Working knowledge of Kitchen and dishwashing procedures ? Knowledge of Food and Beverage costs, labor costs, and product cost ? Computer knowledge: Excel worksheets, databases, word processing, and Micros ? Ability to run all kitchen operations Preferred: ? Knowledge of operations and procedures of a multi-faceted entertainment facility ? College degree Physical Demands/Working Environment: ? Able to lift at least 40 lbs. ? Able to stand for long periods of time (10 ? 12 hours) ? Able to tolerate extreme heat ? Able to work in a fast paced environment

Job Title: Executive chef Company: Location: Las Vegas, NV Description: 02/22/2010 I am a Executive Chef with extensive experience, being the Executive Chef for many companies such as Avalon Inn hotel and resort and the Pittsburgh Chop House have giving me ampoule experience in running large numbers of employees and succeeding in fine dining and casual cuisine. I have 9 years of experience of overseeing all kitchen and food operations, assisted in managing others in corporation, including opening a new facility's. Negotiated with vendors on food supplies of up to $4.8M annually, Food and labor cost control why maintaining the highest quality of food, Hands on with broiler, sauté and grille and other aspects of the kitchen In a management role, Personally traveled to Cleveland weekly to select fresh produce and fish, very professional at all times and believe quality and consistency are a key role , In this role I believe my skills and talent well fit your job description and I?m up for the challenge I feel that my Strong record of streamlining operations and improving service while preserving the highest levels of quality. I have the natural ability to create enthusiastic, productive working environments with customer-oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls would be an asset in this role. Thank you for your time and consideration. I hope to have the opportunity to discuss the opening with you in person. Sincerely, Shaun Delong Register to View Register to View EXECUTIVE CHEF Staff Training and Supervision Culinary Design and Presentation Up-scale F&B operations Food Cost Analysis Menu Planning Inventory Control / Purchasing Budgeting Food safety and Sanitation PROFILE Highly organized, creative, and extensively skilled executive chef with a record of success in high quality culinary arts, tastes, trends, style and presentation. I Exhibit unyielding commitment to food service excellence, utilizing in depth skills necessary for catering complex events from menu development, logistics of staff, food and equipment to meal preparation. I guarantee the integrity of food production while providing a high level of customer satisfaction, reducing costs and driving revenue increases. ? Superior culinary skills in food preparation and recipe development and full-service catering, budgeting, expense control, events planning, recruitment, staffing, scheduling, and customer service ? Adept in organizing schedules to ensure adequate manpower coverage, coordinating employee training, and ensuring performance growth of subordinates ? Strong leadership and motivational skills; proven to build outstanding rapport and motivate individuals to reach their maximum potentials ? Create and maintain excellent relationships with clients and colleagues ? Clearly assess problems and suggest viable solutions PROFESSIONAL EXPERIENCE Pittsburgh Chophouse EXECUTIVE CHEF 2008-2010 ? Managed, trained, and ensured performance growth of culinary staff members ? Oversaw and coordinated all culinary-related activities including food consumption and food requisition ? Established food preparation procedures and quality standards ? Administered labor costs, ordering, and inventory ? Managed selection of menus and developed new recipes and culinary techniques ? Ensured compliance to safety and sanitation procedures and standardized presentation and quality of meals ? Coordinated large banquet events with up to 300 people ? Led and directed staff members in providing catering and café services Rusty Southside Grille, Boardman, Ohio EXECUTIVE CHEF 2006-2009 ? Supervised, coordinated, and participated in activities of cooks and other kitchen personnel in a medium to large account ? Regarded as technical expert who?s responsible for mentoring and directing other chefs and cooks within and outside accounts ? Carried out selection and development of recipes and other items for clients ? Implemented and trained HACCP, controlled and resolved food cost issues, and planned / priced menus ? Managed direct reports consisting of several chefs and cooks ? Facilitated and ensured effectiveness of training for staff ? Spearheaded kitchen operations and maintained organization of stocks and supplies ? Established an open communication for all staff and personnel including vendors Avalon, Erie, Pa EXECUTIVE SOUS CHEF 2003-2006 ? Functioned as Sous Chef of hotel restaurant outside catering and the chop house ? Conducted labor estimates and analysis to define appropriate labor cost of all BOH staff ? Oversaw all Sous Chefs and all unit production and planning for special events and High-end catering ? Implemented strict compliance to sanitation procedures through-out the unit ? Managed and coordinated ordering of food, steward position, and all food cost issues ? Organized all culinary schedules for each personnel?s off b writing staff requests and staffing guidelines ? Maintained and enhanced company image at each event by enforcing uniform standards, employee sanitation procedures and constant customer communication ? Ensured that quality standards are met through random and frequent visits of events to monitor and support staff to ensues standards are met ? Delegated job assignments and menu responsibilities to each subordinate and supervisors ? Managed and assured efficient operations of two restaurants; The Chop House and Alora restaurant within a 240-room hotel serving breakfast, lunch and dinner ? Determined and ensured proper serving sizes and cuts of meat by providing training and staffing the butcher shop ? MAJOR ACCOMPLISHMENTS ? Reduced food cost from 45 percent to 32 percent while driving and maintaining a $6M profit each year for Avalon ? Increased the café 422?s revenue by 10 percent in conjunction with the owner ? Significantly reduced food cost by 28 percent with 1500 covers a night for Rusty?s South Side Grill EDUCATION WINNER CULINARY ARTS AND SCIENCES 2000-2002 Pittsburgh Culinary Institute, Pittsburg, PA 2001-2003

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-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 - 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 - ROOM SERVICE Company: ARIA Resort & Casino Location: Las Vegas, NV Description: Conduct a frequent walkthrough 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-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.