Executive Chef - Category 10 Las Vegas
Ryman Hospitality Properties
As an Executive Chef, you'll lead the execution of the culinary experience for restaurant, bar, and private event functions and other outlets and experiences associated with a multi-experiential live music venue, bar and restaurant. You'll establish culinary brand standards by creating recipes and consistently looking to improve the menu. In collaboration with venue and corporate leadership, you'll be responsible for producing quality food, managing finances for kitchen operations, leading back-of-house staff, and overall culinary operations. As the ideal candidate, you'll model teamwork, service, and integrity to foster a positive and productive work environment to deliver exceptional service to guests through unforgettable experiences. Reports to the General Manager.
- Orchestrate planning and operation of venue kitchen(s) within multi-floor banquet/catering. Work hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage kitchen staff, delegate responsibilities, set deadlines, and maintain accountability.
- Provide overall leadership and support for culinary operations and corresponding staff functions by creating and influencing the appropriate culture and character of the venue. Maintain a healthy working relationship between front- and back-of-house operations.
- Responsible for the implementation and execution of policies, operating procedures and training programs, directives, menus, work schedules, rules and regulations for the staff.
- Develop direct reports by communicating performance expectations and delivering timely feedback through verbal communication, weekly meetings and goal-setting programming through designated performance management system.
- Actively participate in the attraction, selection, development and retention of culinary team. Support and guide the recruiting, scheduling, and payroll processes.
- Manage food production and presentation while leading culinary team to achieve exceptional standards and exceed guest experience expectations. Direct and oversee training on proper storage, preparation, cooking, garnishing, and presentation. Confirm culinary team is appropriately trained on the maintenance, cleaning and operation of all kitchen and service equipment, ensuring the highest levels of safety and sanitation.
- Implement menus, standard recipes and presentations by leveraging industry experience and current culinary trends. Customize menus for catering and banquet events and special artist-related requests.
- Partner with GM to prepare annual budgets and monthly forecasts and conduct P&L oversight/management.
- Responsible for attaining budgeted cost of goods, controllable expenses and culinary labor costs to meet and exceed financial goals/objectives of the venue.
- Maintain proper purchasing and inventory levels of all food, beverage and non-food and beverage products based on fiscal business projections. Ensure systems are in place for all inventories/controls.
- Execute and refine strategic sourcing plan resulting in maximum profitability through optimum purchasing, pricing and rebates.
- Verify, approve and submit invoices to Accounting promptly and within deadlines. Maintain procedural documentation to meet all internal accounting, audit and financial controls.
- Actively participate in meetings and trainings focusing on operational opportunities to contribute to the venue's success.
- Ensure understanding of and compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
- Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the values and principles of the company. Follow and support brand SOPs. Participate and respond to the annual company audits.
- Perform other duties as assigned.
- High school diploma or equivalent required
- Degree in hospitality or culinary preferred
- 10+ years' restaurant culinary experience required
- 5+ years' culinary management required
- High-volume and special event and/or banquet/catering experience required
- Experience managing operations in accordance with union and labor relations agreements preferred
- Effective interpersonal, written, and verbal communication skills
- Financial background with proven ability to identify opportunities for revenue enhancement and fiscal management
- Excellent analytical and problem-resolution skills with the ability to proactively recommend solutions
- Strong leadership and managerial skills that include the ability to coach, develop, discipline, and clearly communicate expectations
- Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
- Certified Food Safety Manager certification required within 90 days of hire
- Valid driver's license with satisfactory driving record required
- Position may require driving company vehicles for catering and private events
- State Food Handler Safety Card required upon hire
- Non-Gaming Work Permit Card required upon hire
Vacancy posted 2 days ago
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