Executive Chef

EXECUTIVE CHEF
Please apply through our careers site www.riolasvegas.com/careers: https://dreamscaperio.wd5.myworkdayjobs.com/en-US/Rio_Careers/details/Executive-Chef_JR100067
WHAT YOULL DO
As the Property Executive Chef, you will lead the day-to-day operations, team member engagement, and guest service delivery for the restaurants, Catering & Banquets, F&B support and F&B related events.
ROLE EXPECTATIONS
Responsibilities include, but are not limited, to the following:
Lead a collaborative and service-center team:

• Develop and lead a department where engagement, teamwork, and collaboration thrive.
• Promote and nurture an environment of service excellence by developing guidelines, procedures and service expectations at each guest touch point.
• Hire, train and inspire the team members for front of house, beverage and F&B support departments. Provide both formal and informal feedback to team members.
• Resolve guest issues as they arise to grow guest loyalty and sentiment.
• Work closely with culinary leadership and hourly staff to develop overall skills/growth (bench strength). Promote and develop a team-oriented philosophy, stressing the importance of providing unparalleled commitment to excellence in service through formal and informal feedback and recognition.
• Perform other reasonable duties and responsibilities as assigned.

Run the business:

• Coordinate with Culinary leadership to create core, seasonal and special event menus.
• Ensure all menu costing is completed on a quarterly basis to better control food COGs
• Lead the communication, coordination and rollout of new menus in all outlets.
• Manage all Culinary related critical timelines and deadlines in multiple venues to include new restaurant openings.
• Leads Culinary innovation of recipes, presentation and execution throughout all outlets.
• Create strategies to meet long-term goals and budgetary targets.
• Identify and remedy issues that impact service delivery or team member engagement.
• Ensure staffing levels and scheduling are conducted to ensure service levels and operational efficiency are in balance.
• Stay current, knowledgeable of the latest in industry equipment, technology and techniques, impacting operations and guest experience.
• Responsible for managing expenses in all areas in relation to guest experience and business volumes.
• Ensure quality, consistency, presentation and all brand standards are met within all culinary departments.
• Uphold safety and sanitation standards within all restaurants and Food and Beverage spaces.
• Uphold policies and procedures in areas of oversight to ensure elevated guest service standards.
• Develop goals and prepare monthly & annual reporting to monitor key performance metrics such as financial, guest survey scores and team member engagement.
• Work closely with the revenue management for growth and operational efficiency opportunities as well as market positioning strategies.
• Monitor occupancy and business demands to maximize guest, flows, revenue capture and overall profitability.
• Work closely with department chefs, supervisors/managers within F&B and throughout the property to identify/resolve inefficient operations.
• Work in collaboration with the Marketing and F&B teams to active F&B events throughout the property.

SUPERVISORY RESPONSIBILITIES
This position oversees all positions within the Culinary and F&B support departments on the Food & Beverage team.
REQUIREMENTS

• Associate degree in culinary arts, hospitality administration or equivalent blend of experience and degree.
• Five or more years of Food & Beverage leadership experience in a large, fast-paced resort and casino.
• Strong technical knowledge of Food & Beverage management systems (InfoGenesis, Kronos, Stratton Warren, Workday), technical knowledge of data analytics systems.
• Experience leading large teams, both in a bargaining and non-bargaining environment.
• Strong leadership qualities, sound judgement and superior decision-making skills.
• Excellent working knowledge of Excel, Word, Outlook and Power Point.
• Work varied shifts, including weekends and holidays.
• Perform in a fast-paced, busy, and somewhat stressful environment, maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, team members and outside contacts while working under pressure and meeting deadlines.
• Strong track record of driving guest excellence through team member engagement and leadership development.
• Experience with planning and operations during system integrations and transitions.

PREFERRED

• Operational knowledge of working with a global brand (Marriot, Hyatt, Hilton, etc).

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Must be able to qualify for licenses and permits required by federal, state, and local regulations.

PHYSICAL REQUIREMENTS

• Must be able to work under time constraints and within established deadlines.
• Must regularly lift and/move up to 10 pounds, and must have the ability to push, pull, reach, bend, twist, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORKING CONDITIONS

• Work is performed indoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke.

Rio Las Vegas is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Dreamscape makes hiring decisions based solely on qualifications, merit, and business needs at the time.