Executive Chef

Golden Nugget Las Vegas; Kansas City (MO); On-site; USD 85,000 - 90,000; Full time

Job summary

An established industry player in the hospitality sector seeks an experienced Executive Chef to lead its upscale dining operations. This role offers a unique opportunity to showcase culinary expertise while ensuring exceptional guest satisfaction through a proactive management approach. The ideal candidate will have a proven track record in culinary management, with a focus on staff development, inventory control, and maintaining high standards of food quality. Join a dynamic team where your contributions will directly impact the guest experience and operational success in a vibrant culinary environment.

Benefits

Extensive training program

Career development opportunities

Employee discounts on dining and retail

Health benefit plans

Dental and vision insurance

401(k)

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• 5+ years of Culinary Management experience, including 2 years as Executive Chef.
• Strong knowledge of back-of-house operations and staff supervision.

Responsibilities

• Ensure guest satisfaction with a hands-on management style.
• Manage back-of-house staff and oversee kitchen operations.
• Maintain sanitation procedures and manage inventory.

Skills

Culinary Management

Staff Supervision

Inventory Controls

Food/Labor Costs Management

Communication Skills

Leadership Skills

Conflict Resolution Skills

Education

Culinary Arts Degree

Job description

Overview

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short-term disability, flexible spending accounts, and 401(k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential

Responsibilities

• Ensure excellence in guest satisfaction through a "Do Whatever It Takes Attitude" and a hands-on, lead-by-example management style
• Manage all back-of-house staff in an upscale/fine dining kitchen, including ongoing training, development, and follow-up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Oversee weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organize work areas adhering to OSHA regulations

Qualifications

• At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale/fine dining establishment
• Strong knowledge and attention to detail in back-of-house operations including staff supervision, inventory controls, food/labor costs, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history with a strong work ethic

EOE

#LI-AW1

Pay Range

USD $85,000.00 - USD $90,000.00 /Yr.