Executive Chef, Casual QSR Operations at Resorts World Las Vegas

Paradise, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Feb, 26

Salary

0.0

Posted On

15 Nov, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership Skills, Menu Development, Food Quality, Health Compliance, Financial Acumen, Culinary Documentation, Communication Skills, Team Management, Training Programs, Culinary Trends, Inventory Management, Cost Control, Operational Performance, Collaboration, Culinary Techniques, Diverse Cuisines

Industry

Gambling Facilities and Casinos

Description

Summary Statement: The Executive Chef, Casual QSR Operations, oversees the culinary and operational performance of multiple casual dining outlets across the property. This role is responsible for menu development, food quality, and compliance with all health and safety standards. The Executive Chef also plays a key role in maintaining brand consistency, partnering on strategic sourcing initiatives, and developing training programs that build team capability, consistency, and long-term success. Primary Job Duties: – Includes but is not limited to: Lead all back-of-house operations for Quick Service Venues, including hiring, training, development, and performance management of culinary team members. Develop and maintain menu standards, ensuring exceptional food quality, presentation, and consistency across outlets. Stay current with culinary trends and introduce innovative techniques that enhance the guest experience and brand identity. Oversee food and supply purchasing, inventory, and receiving processes while managing labor and cost controls to meet or exceed budget targets. Ensure full compliance with health, safety, and sanitation regulations, maintaining required certifications and conducting regular inspections. Foster communication and collaboration through regular team meetings and cross-department partnerships to support property-wide success. Uphold all Resorts World policies, core values, and service standards while ensuring proper onboarding and team engagement. Perform other job-related duties as assigned, including maintaining necessary licenses and use of a personal device for operational needs. Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc. Other duties as assigned. Qualifications: Includes but is not limited to: Proven leadership skills with experience managing unionized teams and mentoring large culinary staffs. Demonstrated success in designing, implementing, and facilitating training programs that build team member skill, consistency, and long-term success. Strong financial acumen with demonstrated ability to cost recipes, engineer menus, and manage budgets effectively. Proficiency in culinary documentation and reporting, including menu development, recipe costing, allergen charts, and purchasing documentation. Familiarity with property management and restaurant systems (e.g., Purchasing Systems, Kronos, HotSOS). Exceptional communication skills with professional appearance and demeanor. Ability to work under pressure and maintain high service standards in a fast-paced environment. Flexibility to work varied shifts, including nights, weekends, and holidays. Ability to obtain and maintain required licenses and certifications in accordance with company and regulatory standards. Preferred: Degree in Culinary Arts. Experience cooking diverse types of cuisines, to include, American and Chinese Previous experience in a large, luxury resort setting. Minimum Education and Experience: At least 21 years of age. High School Diploma or equivalent. Minimum of eight years of experience as a chef in a full-service or similar high-volume environment, including at least three years in a culinary management role. At least five years of experience in a senior management chef position in a similar or related field. Certificates, Licenses, Regulations: Proof of eligibility to work in the United States. Ability to obtain the following: ServSafe Food Handling Card Physical Demands: The physical demands described here are representative of those that must be met by a team 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. Work is typically performed between the kitchen and office. Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. Prolonged sitting/standing. Bending and reaching. Transporting, pushing, pulling, lifting, and maneuvering items weighing up to 50 lbs Eye/hand coordination. Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions.

Responsibilities

The Executive Chef oversees the culinary and operational performance of multiple casual dining outlets, focusing on menu development and food quality. This role also ensures compliance with health and safety standards while maintaining brand consistency and developing training programs.