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Chef de Cuisine - Category 10 Las Vegas
Category 10 Las VegasPosted Yesterday
onsite
Job Description
As a Chef de Cuisine, you'll lead the execution of the culinary experience for a multi-experiential live music venue, bar, and restaurant. In collaboration with venue and corporate leadership, you'll be responsible for producing quality food, managing finances for kitchen operations, leading back-of-house staff, and overall culinary operations. As the ideal candidate, you'll model teamwork, service, and integrity to foster a positive and productive work environment to deliver exceptional service to guests through unforgettable experiences. Reports to Executive Chef.
- Work hands-on to schedule, coordinate, and supervise all activities in the venue kitchen(s) within multi-floor venue. Work hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage kitchen staff, delegate responsibilities, set deadlines, and maintain accountability.
- Participate in the attraction, selection, development, and retention of culinary team. Support and guide the recruiting, scheduling, and payroll processes.
- Responsible for the implementation and execution of policies, operating procedures and training programs, directives, menus, work schedules, rules and regulations for the staff.
- Develop direct reports by communicating performance expectations and delivering timely feedback through verbal communication, weekly meetings, and goal-setting programming through designated performance management system.
- Work with Executive Chef to implement menus, standard recipes, and presentations by leveraging industry experience and current culinary trends. Customize menus for catering events and special artist-related requests.
- Manage food production and presentation while leading culinary team to achieve exceptional standards and exceed guest experience expectations. Oversee and provide training on proper storage, preparation, cooking, garnishing, and presentation.
- Confirm culinary team is appropriately trained on the maintenance, cleaning and operation of all kitchen and service equipment, ensuring the highest levels of safety and sanitation.
- Responsible for attaining budgeted cost of goods, controllable expenses and culinary labor costs to meet and exceed financial goals/objectives of the venue.
- Maintain proper purchasing and inventory levels of all food, beverage and non-food and beverage products based on fiscal business projections. Ensure systems are in place for all inventories/controls.
- Verify, approve, and submit invoices to Accounting promptly and within deadlines. Maintain procedural documentation to meet all internal accounting, audit and financial controls.
- Actively participate in meetings and trainings focusing on operational opportunities to contribute to the venue's success.
- Ensure understanding of and compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
- Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the values and principles of the company. Follow and support brand SOPs. Participate and respond to the annual company audits.
- Make decisions in absence of Executive Chef and venue leadership.
- Perform other duties as assigned.