Hell's Kitchen Executive Chef at River Cree Resort & Casino

Enoch, Utah, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jan, 26

Salary

0.0

Posted On

12 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Culinary Excellence, Team Development, Menu Execution, Food Handling, Sanitation Standards, Guest Experience, Financial Management, Inventory Control, Communication, Mentorship, Organization, Attention to Detail, Culinary Techniques, Plating, Customer Service

Industry

Gambling Facilities and Casinos

Description

Overview The Executive Chef of Hell’s Kitchen is the driving culinary force of the restaurant, responsible for delivering world-class food execution, leadership, and consistency in line with standards. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related items. This individual will lead all kitchen operations, ensuring that every dish meets the highest levels of quality, taste, and presentation. The role requires exceptional leadership, discipline, and passion for culinary excellence in a high-pressure, fast-paced environment. Responsibilities LEADING KITCHEN OPERATIONS & TEAM DEVELOPEMENT Lead, coach, and inspire a large staff complement of up to thirty diverse team members of Cooks & Sous Chefs. Build a high-performance culture with strong accountability, energy, and passion. Oversee all aspects of kitchen operations, including menu execution, daily production, and ala carte service. Ensure dishes are prepared to all of Hell’s Kitchen standards of excellence in flavor, technique, and presentation. With adherence to all standard HK recipes. Actively involved in training kitchen associates on the fundamentals of cooking and excellent plate presentations Understands all employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Reviews staffing levels to ensure guest service, operational needs, and financial objectives are met. OPERATIONAL EXCELLENCE Works with the General Manager & Director of Food & Beverage to execute special menus, seasonal offerings, and events. Ensures compliance with food handling, sanitation standards local, provincial & federal regulations and employees maintain required food handling and sanitation certifications. Monitors the quality and proper handling of raw & cooked food products and confirm temperature adherence of all food products to ensure that all standards are met. Conducts briefings with the Restaurant staff for education on menu items including ingredients, preparation methods, and unique tastes. Understands and communicates to staff the operating and maintenance procedures of all departmental equipment. And maintains proper kitchen equipment functionality and cleanliness. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Manages accurate food costs, labor budgets, and inventory controls. Sets and maintains procedures for food & beverage portion and waste controls. Keeps track of invoice tracking and monthly inventory. GUEST EXPERIENCE Guarantee that every plate leaving the kitchen reflects Hell’s Kitchen standards. Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations. Collaborate with the front-of-house & management team to ensure seamless service. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and ensure VIP and high-profile guests receive personalized service. Monitor guest satisfaction results and other data to identify areas of improvement and handles guest concerns and complaints. Empowers employees to provide excellent customer service. Deliver a bold, engaging guest experience that reflects the high standards of the Hell’s Kitchen and the River Cree Resort and Casino FINANCIAL MANAGEMENT Understanding of budgets and P&L statements outlined by Director of F&B. Implement strategic plans to increase sales, manage margins, and optimize labor. Drive performance through smart purchasing, inventory control, and vendor management. OTHER To look out for the safety of yourself, co-workers and to follow all Health and Safety requirements in the workplace. All other duties assigned by the Director of Food & Beverage Qualifications Proven experience as an Executive Chef with a preferred minimum of 5 years’ experience in a fast-paced, high-volume, upscale kitchen environment or fine-dining environment. Strong knowledge of modern culinary techniques, plating, menu composition, and ingredient sourcing. Must be able to adhere to brand standards with consistency, precision, and high-performance execution. Exceptional leadership and communication skills, with the ability to thrive under pressure. Passion for mentorship and team development. High standards of discipline, organization, and attention to detail. Culinary degree or equivalent professional training strongly preferred. Must have exceptional writing, oral and computer skills. Additionally, be able to prepare written materials involving detailed descriptions and explanations requiring the accurate use of specialized terminology. Exceptional math skills and ability to quickly calculate food costs. Ability to meet deadlines in a rapidly changing business environment. Extensive food & beverage knowledge and ability to develop and apply practices, procedures, and principles in a casino environment. Self-planning skills are sufficient to schedule, organize, and carry out work assignments according to established work plans, adjusting work schedules according to changing priorities and business demands. Manages workload independently and works well in teams. Experience and proven success working with senior management and in a corporate environment. Must withstand the pressure and strain of working in close quarters, standing for hours at a time, lifting heavy items, and maintaining caution of potential workplace safety hazards. The schedule for this position may vary and require the ability to work shift work, late nights, weekends, holidays, and special events that may be occurring at Hell’s Kitchen Restaurant. If not currently authorized to work in Canada, the employer will not consider your job application. WE OFFER A competitive wage and excellent benefits. Shuttle service from West Edmonton location. All associates participate in our “Circle of Service” program which rewards and empowers individuals who provide outstanding customer service. An opportunity to work within a progressive, exciting team environment. An opportunity to work with a skilled Management team.

Responsibilities

The Executive Chef leads all kitchen operations, ensuring high-quality food execution and consistency. They are responsible for training staff, managing kitchen operations, and maintaining food safety standards.