SUMMARY OF POSITION: Under the direction of the Executive Chef direct, oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
RESPONSIBILITIES:
1. As part of the management team, work collaboratively to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
2. Manage and develop direct reports towards individual growth and quality standards of excellence
3. Ensure consistent, thorough, and timely communication to subordinates, peers, managers, customers and vendors
4. Understand and implement all policies, procedures, standards, specifications, guidelines and training programs
5. Ensure that all food is consistently prepared and served according to the recipes, portioning, cooking and serving standards of the property
6. Supervise the kitchen team, ensuring that direction and guidance is provided and quality standards are achieved
7. Participate in pre-shift meetings
8. Fill in where needed to ensure guest experience is never compromised as a result of operational challenges
9. Continually strive to provide opportunities to advance the education and development of staff as it relates to food, beverage, and service
10. Ensure all equipment is kept clean and in excellent working condition
11. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
12. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes
13. Know, follow and implement all policies and procedures regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures
14. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
15. Represent the Company professionally through effective communication and collaboration with business partners; internal and external. Demonstrate loyalty and pride in our restaurants
16. Be present and accessible to the staff and to our guests. On site presence is expected during peak hours/days such as the weekend and other high volume times
17. All other duties as assigned
Job Type: Full-time
Pay: From $75,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Tuition reimbursement
- Vision insurance
Experience level:
Pay rate:
Shift:
Supplemental pay types:
- Bonus opportunities
- Quarterly bonus
Weekly day range:
Work setting:
- Casual dining restaurant
- Upscale casual restaurant
Experience:
- Culinary experience: 7 years (Required)
- Cooking: 7 years (Required)
Ability to Commute:
- Las Vegas, NV 89109 (Preferred)
Ability to Relocate:
- Las Vegas, NV 89109: Relocate before starting work (Required)
Work Location: In person