Executive Chef

Position Overview:

The primary responsibility of the Executive Chef is to direct all department operations for the department(s) assigned. Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

All duties are to be performed in accordance with departmental and The Venetian Resort's policies, practices, and procedures.

Essential Duties & Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards, including correct maintenance and use of equipment, tools, and supplies. Use equipment only as intended.

• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.

• Review the daily activities; check the following:

• Conventions business and all food outlets

• Forecast covers.

• Purchases

• Meetings

• Appointments

• Ensure that recipe cards, production schedules, plating guides are maintained.

• Maintain proper storage procedures as specified by Health Department and hotel requirements.

• Develop new menu items, test, and write recipes.

• Document pertinent information in the logbook and follow up on items notated during other shifts.

• Develop new projects, menus, kitchen design, opening for future space (restaurants, buffets, banquets, food hall, pools restaurants etc.).

• Establish timelines for pre-opening and opening.

• Performs additional duties as required by senior management.

• Provide a service or assistance to meet the needs of a guest, client/ customer, and TM.

Additional Duties & Responsibilities:

• Comply with policies and procedures of the department or section in order to complete service satisfactorily.

• Review sales and food cost daily; resolve any discrepancies with the Controller,

• attend/manage P&L.

• Minimize waste and maintain controls to attain forecasted food and labor costs.

• Ensure that excess items are utilized efficiently.

• Check payroll reports/ discrepancy.

• Meet with Chefs to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.

• Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.

• Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

• Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

• Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.

Additional Duties & Responsibilities:

• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.

• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.

• Assist Catering department with developing special menus for functions; meet with clients as requested.

• Supervise and direct the organization and preparation of food for the employee cafeteria.

• Foster and promote a cooperative working climate, maximizing productivity and employee morale.

• Hire and train staff for any new positions.

• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.

• Conduct scheduled performance appraisals.

• Safety is an essential function of this job.

• Consistent and regular attendance is an essential function of this job.

• Performs other related duties as assigned.

Additional Duties & Responsibilities:

Company Standards of Conduct

All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company's standards, work requirements and rules of conduct.

Minimum Qualifications:

• 21 years of age.

• Proof of authorization/eligibility to work in the United States.

• High School Diploma or equivalent, preferred.

• Certification of culinary training or apprenticeship required.

• Must be able to obtain and maintain a Health card and any other certification or license, as required by law or policy.

• 7 to 10 years of culinary experience with a 4-star hotel resort required.

• Must have extensive knowledge of food cost controls, work with all products and food ingredients, operate, clean, and maintain all equipment required in job functions, plan and develop menus and recipes, and expand and condense recipes.

• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.

• Must be able to work varied shifts, including nights, weekends, and holidays.

Physical Requirements:

Must be able to:

• Lift or carry 30 pounds, unassisted, in the performance of specific tasks, as assigned.

• Physically access all areas of the property and drive areas with or without a reasonable accommodation.

• Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.

• Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.

• Ability for prolonged periods of time to walk, stand, stretch, bend, and kneel.

• Work in a fast-paced and busy environment.

• Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.