ESSENTIAL DUTIES AND RESPONSIBILITIES
Primary duties and responsibilities include, but are not limited to, the following:
- Develops innovative, one-of-a-kind dining experiences that differentiates GSR from competitors and enhances guest satisfaction.
- Drives the creation of gastronomic experiences that delights guests and elevates GSR's reputation as a premier dining destination.
- Supervises all cooking and culinary operations by inspecting food preparation of culinary team.
- Plans meals, develops menus, and coordinates various assignments to ensure the overall predetermined levels of quality are met.
- Collaborates with food vendors, Sales and Marketing to develop specialty food events that attract guests and promote the property.
- Uses available data and reports to effectively control food costs and labor costs.
- Interviews, hires, trains, coaches & counsels team members to promote a positive team environment.
- Appropriately schedules staff to ensure operations are functional, guest service standards are met, and labor costs are in line with budget.
- Sets expectations and holds culinary leadership team accountable for demonstrating desired service standards, cleanliness and food presentation standards.
- Ensures guest service is top of mind for the culinary team in the restaurants.
- Actively engages with guests to understand and adapt to their feedback and preferences.
- Ensures compliance with company policies, HACCP and health department regulations; conducts regular inspections of the kitchens to ensure compliance.
- Develops and monitors budgets, including development of cost-saving measures, and analyzing reports.
- Monitors food production to minimize food waste and increase yields.
- Collaborates with Facilities department to ensure all kitchen equipment is routinely inspected for preventative maintenance, up to date, and working properly.
- Attends F&B leadership meetings as required to ensure production and execution of culinary expectations.
- Any other duties as assigned within the scope of this position.
KNOWLEDGE/SKILLS/ABILITIES
- Knowledgeable of international and domestic foods, recipes, and safe handling procedures including proper rotation and inventory checks.
- Ability of complex reading, math, task completion skills, and simple writing is required.
- Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, precision working, following instructions, influencing others, memorization, problem solving, independent judgment, and decision making.
- Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.
- Must be a minimum of 21 years of age.
EDUCATION and/or EXPERIENCE
- Minimum 2-3 years' as an Executive Chef or Assistant Executive Chef, and 5-10 years of progressive culinary leadership in high-volume environments.
- Experience with multiple outlets is preferred.
- Culinary degree from a major culinary academy preferred.
- Casino/resort culinary senior leadership experience is preferred.