Executive Chef, La Cote - Full Time

POSITION OVERVIEW

It is the primary responsibility of the Executive Chef for the restaurant of the day-to-day running of food service and overall quality of products produced for the restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Run all aspects of daily Mediterranean restaurant operations including but not limited to; managing Member schedules and station assignments, ordering, and receiving products, preparing prep lists and instruction for the team, quality checking products during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend
• Design and implement menus that fit the requirements of the restaurant as set out by the Executive Chef (Restaurants) and the VP of Culinary
• Provide training materials to front-of-house and back-of-house staff for relevant jobs as it pertains to menu knowledge and cooking procedures
• Set and maintain a very high standard of food quality in preparation and execution
• Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations
• Adhere to and enforce company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP
• Ensure safe and proper use of equipment
• Ensure kitchen equipment is in good working order and address any equipment issues promptly
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas
• Teach, develop, and support the culinary team as needed
• Work with General Manager and front-of-house staff to ensure a positive guest experience
• Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines
• Minimize waste and spoilage by monitoring occupancy forecasts
• Conduct daily pre-shift meetings with staff
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• Bachelor's degree or culinary degree in a related field; or equivalent combination of education and experience
•  Four (4) or more years of prior relevant experience in a luxury property required
• Previous leadership experience in the culinary field required 
• Complete knowledge of health and safety regulations
• Must have basic knowledge of Microsoft Office software
• In-depth skills and knowledge of all kitchen operations, especially large-volume production
• Extensive kitchen technical knowledge and current culinary trends
• Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Creative, innovative, and inspired to develop new and intriguing menus designed for appropriate clientele
• Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs
• Strong overall knowledge of menu preparation and presentation
• Excellent interpersonal skills to deal effectively with guests, management, Team Members, and other outside contacts
• Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
• Excellent customer service skills
• Able to lead and mentor a team
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
• Must be willing and able to work a flexible schedule to include nights and weekends
• Work in a fast-paced, busy, and somewhat stressful environment

SUPERVISORY RESPONSIBILITIES                  

This position will supervise all back-of-the-house Team Members within the restaurant.

DIVERSITY COMMITMENT 

Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect.  

CERTIFICATES, LICENSES, REGISTRATIONS

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

LANGUAGE SKILLS 

Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

REASONING ABILITY 

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS  

The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision.

The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

Member could be exposed to an environment containing unrestricted secondhand tobacco smoke.

PAY TRANSPARENCY 

Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment.

In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility.

SALARY

$98000.00 per year - $118000.00 per year