Executive Chef

Golden Nugget Las Vegas; St. Louis (MO); On-site; USD 75,000 - 110,000; Full time

Job summary

A prominent fine dining establishment seeks an Executive Chef to lead the kitchen team while ensuring high-quality guest satisfaction. The role requires extensive culinary management experience, strong leadership, and a commitment to maintaining standards and operational excellence.

Benefits

Extensive training program

Career development opportunities

Employee discounts

Health benefit plans

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• At least 5 years of Culinary Management experience.
• 2 years as an Executive Chef in fine dining.
• Strong work ethic and stable work history.

Responsibilities

• Manage back of house staff in an upscale kitchen.
• Ensure guest satisfaction through a hands-on approach.
• Oversee food supply ordering and inventory controls.

Skills

Leadership

Communication

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

• 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

• 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