Executive Chef

SUMMARY

The Executive Chef reports to the Vice President of Food and Beverage and is responsible for the food operations of GSR's 13 restaurants & quick serve outlets, excluding Banquet production. This position ensures the culinary operation meets the brand's target-guests' needs and satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. The Executive Chef works to lead a team in developing gastronomic experiences that set GSR apart from the competition, and ensures GSR's restaurants excel at creativity, consistency and one-of-a-kind dining experiences that lead to increased revenue and a "first-in-class" reputation.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

• Develops innovative, one-of-a-kind dining experiences that differentiates GSR from competitors and enhances guest satisfaction.

• Drives the creation of gastronomic experiences that delights guests and elevates GSR's reputation as a premier dining destination.

• Supervises all cooking and culinary operations by inspecting food preparation of culinary team.

• Plans meals, develops menus, and coordinates various assignments to ensure the overall predetermined levels of quality are met.

• Collaborates with food vendors, Sales and Marketing to develop specialty food events that attract guests and promote the property.

• Uses available data and reports to effectively control food costs and labor costs.

• Interviews, hires, trains, coaches & counsels team members to promote a positive team environment.

• Appropriately schedules staff to ensure operations are functional, guest service standards are met, and labor costs are in line with budget.

• Sets expectations and holds culinary leadership team accountable for demonstrating desired service standards, cleanliness and food presentation standards.

• Ensures guest service is top of mind for the culinary team in the restaurants.

• Actively engages with guests to understand and adapt to their feedback and preferences.

• Ensures compliance with company policies, HACCP and health department regulations; conducts regular inspections of the kitchens to ensure compliance.

• Develops and monitors budgets, including development of cost-saving measures, and analyzing reports.

• Monitors food production to minimize food waste and increase yields.

• Collaborates with Facilities department to ensure all kitchen equipment is routinely inspected for preventative maintenance, up to date, and working properly.

• Attends F&B leadership meetings as required to ensure production and execution of culinary expectations.

• Any other duties as assigned within the scope of this position.

KNOWLEDGE/SKILLS/ABILITIES

• Knowledgeable of international and domestic foods, recipes, and safe handling procedures including proper rotation and inventory checks.

• Ability of complex reading, math, task completion skills, and simple writing is required.

• Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, precision working, following instructions, influencing others, memorization, problem solving, independent judgment, and decision making.

• Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.

• Must be a minimum of 21 years of age.

EDUCATION and/or EXPERIENCE

• Minimum 2-3 years' as an Executive Chef or Assistant Executive Chef, and 5-10 years of progressive culinary leadership in high-volume environments.

• Experience with multiple outlets is preferred.

• Culinary degree from a major culinary academy preferred.

• Casino/resort culinary senior leadership experience is preferred.

CERTIFICATES AND LICENSES

• ServSafe Manager Certification is required.

• Must be able to maintain appropriate Alcohol Awareness card.

PHYSICAL DEMANDS

• While performing the duties of this job, the team member is constantly standing, frequently sitting and walking and occasionally reaching overhead, bending over, crouching, kneeling, climbing, and balancing during the duration of their shift.

• Must be able to push/pull 25lbs or less frequently and 75lbs or less occasionally.

• The team member will constantly have repetitive use of both feet, both hands, and require constant dominant light and firm/strong grasping motions. Frequent non-dominant light and firm/grasping motions will be required as well. Finger dexterity of both hands will be constantly required.

• Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision.

• 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 ENVIRONMENT

• Work performed consistently indoors alone and frequently with and around others with the occasional work performed outdoors. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment, mechanical, and other electrical devices.

• Team Member will be exposed to extreme heat, extreme cold, and possible wet and/or humid environments.

• The noise level in the work environment is usually moderate to loud

• Team Member may be exposed to fumes/odor and/or secondhand smoke. Team Member will be around moving objects, slippery surfaces, and flame/heat generated devices.

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions