Executive Chef

Golden Nugget Las Vegas; Newport (KY); On-site; USD 75,000 - 85,000; Full time

Job summary

A prestigious establishment is seeking an Executive Chef to lead kitchen operations. The ideal candidate will have extensive Culinary Management experience, with a focus on guest satisfaction, and operational excellence in a fine dining environment. Responsibilities include managing staff, overseeing inventories, and ensuring compliance with sanitation regulations. Competitive salary with bonuses and employee benefits offered.

Benefits

Extensive training program

Career development opportunities

Employee discounts

Health benefit plans

401 (k) plan

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• At least 5 years of Culinary Management experience.
• Minimum 2 years as an Executive Chef in an upscale/fine dining establishment.
• Stable and progressive work history with a strong work ethic.

Responsibilities

• Manage back of house staff in a fine dining kitchen, focusing on training and development.
• Ensure guest satisfaction through excellence in service and operations.
• Oversee inventory, budgeting, and adherence to sanitation standards.

Skills

Communication

Leadership

Conflict Resolution

Attention to Detail

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

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Management of 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 monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all 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 detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic

EOE

#LI-AW1

Pay Range

USD $75,000.00 - USD $85,000.00 /Yr.

• 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 detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic

EOE

#LI-AW1

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Management of 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 monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations