Executive Chef, Signature Dining - Lead High-Volume Kitchen

001 Seminole Hard Rock Hollywood; Town of Florida (NY); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision & Life Insurance

401K

Paid time off

Annual bonus opportunity

Job summary

Seminole Hard Rock Hotel & Casino Hollywood in Hollywood, FL, seeks an experienced Executive Sous Chef to lead the Signature Dining Restaurant kitchen and mentor staff. You will manage back-of-house operations, uphold food quality, and drive guest satisfaction through strong leadership and cost control.

You must have at least five years as a high-end sous chef, a two-year culinary arts degree, and a proven ability to analyze food and beverage data, control costs, and collaborate with

Qualifications

• Minimum 5 years as a high-end sous chef or restaurant chef.
• Two-year culinary arts degree required.
• Ability to analyze Food & Beverage data and control costs.
• Strong administrative and computer skills required.
• Excellent verbal and written communication; able to lead culinary teams.

Responsibilities

• Oversee back-of-house operations for the Signature Dining Restaurant.
• Motivate and direct staff; ensure performance meets standards.
• Maintain high levels of food quality, safety, and guest service.
• Develop and update menus in collaboration with the chef.
• Control costs, manage inventories and vendor relationships.
• Collaborate with FOH to deliver exceptional guest experiences.

Skills

Sous Chef experience

High-volume cooking

F&B data analysis

Cost control

Team leadership

Communication skills

Education

Culinary arts degree

Tools

Computer skills

Job description

Seminole Hard Rock Hotel & Casino Hollywood in Hollywood, FL, seeks an experienced Executive Sous Chef to lead the Signature Dining Restaurant kitchen and mentor staff. You will manage back-of-house operations, uphold food quality, and drive guest satisfaction through strong leadership and cost control.

You must have at least five years as a high-end sous chef, a two-year culinary arts degree, and a proven ability to analyze food and beverage data, control costs, and collaborate with