Executive Chef
20 hours ago
Las Vegas
Job Description The Executive Chef oversees the safe and efficient operation of the culinary and kitchen operations in accordance with company standards. He/She establishes and maintains standard operating procedures, kitchen systems including: preparation logs, inventories, product usage, and PMIX reporting, administrative and training programs for the development of his/her staff, financial prudency for food and labor costs, and programming/menus for all meal periods. This position is also responsible for ensuring that health and safety standards are maintained at all times per state and federal regulations. As a leader, ensures and is committed to the development of a cohesive staff that consistently produces high-quality food, which promotes profitability and a positive culture. General: This employee must display effective listening and communication skills, initiative, ability to work independently and in teams, and lead by example. He/she must be able to exercise good judgment and discretion, display effective problem-solving skills, and provide excellent customer service. Additionally, he/she must have the ability to multitask, maintain composure under pressure, and display a high level of professionalism, integrity, and follow-through. We expect our employees to approach their work with passion, enthusiasm, and attention to customer satisfaction. We also expect our employees to champion, embrace, and live the company values. Our Values embody: • Integrity: We are honest, genuine, and transparent in our interactions., • Concern for Others:We care for each other and our guests., • Collaboration: We value diversity and a “come as you are” spirit and personality., • Accountability:We make mistakes, learn from them, and strive for continuous improvement., • Hospitality Soul: We have fun creating lifelong memories for each other and our guests. Additional Information: To apply for this position, you must be legally authorized to work in the United States. Upon hire, you must complete the I-9 form within the first 3 days of employment. Essential Functions of the Job: • Regular attendance and reporting to work on time, ready to begin your shift, is an essential function of employment (being tardy places an unfair burden on the team), • Ability to work flexible schedules (including weekends, nights, holidays) to meet hotel/guest needs., • Communicating effectively, both verbally and in writing (i.e., use appropriate language, display proper tone, attitude, and body language when communicating), • Ability to understand and follow instructions as directed by supervisor/manager., • Working safely is a condition of employment. All employees must follow the safety policies., • Performing the job duties as described. (Reasonable accommodations will be considered in accommodating disabilities. If you believe you need an accommodation, please speak with your supervisor, General Manager, or Human Resources. Expectations of all Employees: • Be polite, courteous, and helpful to all guests and coworkers, displaying a positive “can-do” attitude while maintaining a high level of professionalism consistent with the company values., • Acknowledge our guests with a smile and a friendly “hello.” Promptly attend to guest needs, • Comply with all hotel policies and procedures, i.e., Employee Handbook, Conduct Policy, Safety Policy, etc., • Comply with guest privacy standards., • Report to your supervisor or the MOD, immediately, all injuries occurring while on duty, no matter how minor. (Fraud, Dishonesty, and False Statements regarding an injury will result in disciplinary action up to and including termination), • Act as a safety and security agent by identifying and reporting potential risks to guests and/or employees to the Manager or General Manager, • Arrive to work on time (follow call-out policy), and in appropriate work attire (uniform, footwear), neat in appearance., • Complete work in a timely manner and meet productivity standards/expectations., • Keep the work area clean, neat, and well-organized., • Demonstrate a team behavior and attitude of working together effectively to accomplish tasks (even if outside specific job duties), • Seek approval from management prior to working overtime (i.e., punching in early or staying beyond the scheduled shift), • Oversee production and operations in the kitchen, including planning, training, and directing of all food preparation, • Develop programs, menus, promotions, and advertising to enhance sales, increase revenues, and drive guests to the restaurant/outlets, • Communicate with the Sales Dept. to facilitate effective and professional delivery of all meetings/banquet contracts, • Prepare work schedules in accordance with forecasts, staffing guidelines, and labor productivity goals, • Follow and ensure accuracy of all recipe cards and standard operating procedures to provide consistency and uniformity, • Establish portion and quality control standards for all culinary outputs, • Prepare food as directed for banquet, dining room, and or in-room dining, in accordance with established portion and quality control standards, • Know the content in all training manuals and update when necessary, • Develop restaurant and banquet menus, • Create and monitor systems daily to meet the material consumption and order required food and equipment basis to satisfy the daily production plan and meet both the operational and financial goals for the hotel, • Manage food and beverage cost utilization of vendor sourcing and analysis, PMIX analysis, and quality assurance, • Oversee the Food Department Safety program to ensure compliance with company, local, state, and federal regulations, • Execute and supervise food production and food safety, • Conduct, coordinate, and supervise inventories on a monthly basis and as directed by the General Manager, and ensure adequate inventory is available at all times, • Design and execute an ordering system for all food, beverage, and other non-Food Department supplies, • Limit access tothe kitchen by non-department employees, • Develop and maintain the current checklist; supervise the execution of daily and weekly cleaning duties, • Train, supervise, and develop kitchen staff, • Coordinate withthe Facilities Manager on scheduling and bidding of 3rd party equipment repair and maintenance, • Ensure communication of service standards, hotel events, or any other relevant information through daily pre-meal meetings, daily standups, and monthly food & beverage department meetings for all associates 365 days a year, through Lead and Supervisors in your absence Safety Responsibilities Prior to employees commencing their job duties, provide department/position-specific safety orientation and safety training for any employees who are new to your department or are assuming new duties. Provide ongoing safety training as needed or required. For example: • If responsible for the kitchen or Food & Beverage staff, ensure that any hotel employees who will use a knife to prepare food (servers, bartenders, etc.) are properly trained in safe knife use., • Promote the company Safety Policies and Procedures; participate in Safety Committee meetings; take appropriate action to remedy safety concerns. (Lark Standards) Manager Responsibilities & Expectations: • Support the hotel in achieving high performance levels in service and profitability., • Hold yourself and others accountable for achieving results., • Support a culture that promotes high employee morale and performance., • Provide strong leadership, motivate staff to reflect a high level of enthusiasm, and ensure guest satisfaction., • Respond to guest/employee concerns or complaints in a timely and courteous manner; (ability to effectively problem solve), • Effectively coach, motivate, lead, and resolve employee concerns by timely communicating ongoing positive and constructive feedback., • Keep timely & accurate documentation via performance log, attendance record, and corrective action form. (Must partner with HR on all terminations.), • Schedule staffing and assignment of daily duties to meet hotel needs while effectively controlling payroll., • Interview, select, train, and orient employees per Larks process and procedures., • Set and adjust the rates of pay and status for direct reports (i.e., Full Time, Part Time, etc.), • Ensure that payroll standards are being met (Verify compliance with PTO and Holiday pay policy), • Review daily Time & Attendance punches in payroll. (Capture reasons for being tardy or absent.), • Review and maintain timely and accurate “status” of employees for benefit plans, i.e., Full Time, Part Time, and Terminations, • Train team how to punch in, out, and transfer departments (holds employees accountable), • Aggressively manage workers’ compensation claims (partners with GM/HR as needed), • Use meetings, memos, or bulletins to keep staff informed of hotel events, policies, etc., • Attend and participate in Department Manager meetings to foster open lines of communication., • Participate in the annual budgeting process and effectively manage department expenses in line with the budget., • Assume managerial responsibilities for the hotel in the absence of the GM (Must be knowledgeable of emergency procedures), • Use technology effectively to maximize productivity and efficiency, • Leadership:, • Ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation)., • People Skills:, • Deliver hospitable service that is attentive, friendly, and courteous, have the ability to collaborate, create rapport, and work effectively with others; earn and maintain trust and respect; demonstrate patience, tact, and diplomacy., • Communication Skills:, • Ability to communicate effectively both verbally and in writing. (Strong writing skills – spelling, punctuation, grammar.), • Problem-Solving & Analytical Skills:, • Ability to identify issues, collect and analyze information to understand the problem, and effectively resolve. Identify, recommend, and implement best practices., • Judgment & Discretion:, • Appropriately manage confidential and sensitive information; maintain confidentiality., • Organizational & Time Management Skills:, • Ability to appropriately schedule time to meet job demands, multitask, prioritize, follow through, and work efficiently with limited supervision., • Attention to Detail:, • Ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasks., • Computer skills/ Technology:, • Proficiency in computer technology, i.e., Microsoft Office and Google Suite. Proficient in operating general office equipment. About Company Nestled at 6,700 feet in Kyle Canyon, The Retreat on Charleston Peak offers a serene escape just 45 minutes from the Las Vegas Strip. Surrounded by the Spring Mountains National Forest, our rustic lodge provides a tranquil haven from city life. Guests can savor gourmet meals at the Canyon Restaurant, enjoy a cool drink amidst mountain vistas, relax in the bar room with a pool table, TVs, and other games, or explore nearby hiking trails. With three incredible event spaces, The Retreat is the perfect destination for weddings, celebrations, and special gatherings. Our Values embody: • Integrity: We are honest, genuine, and transparent in our interactions., • Concern for Others: We care for each other and our guests., • Collaboration: We value diversity and the “come as you are” spirit and personality., • Accountability: We make mistakes, learn from them, and strive for continuous improvement., • Hospitality Soul: We have fun creating lifelong memories for each other and for our guests.
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