Chef de Cuisine

ROLE EXPECTATIONS Responsibilities include, but are not limited, to the following: • Lead and inspire the culinary team to deliver an exceptional dining experience that reflects the restaurant’s vision and culinary standards. • Direct the preparation, portioning, garnishment, and presentation of all food to ensure consistent quality and visual appeal. • Develop and test new recipes that align with current trends and elevate the guest experience. • Ensure compliance with all health, safety, and sanitation regulations in accordance with state health department standards. • Lead, mentor, train, and assist the culinary team including line cooks and prep staff to foster growth and maintain high performance. • Monitor and manage food and labor costs, contributing to overall profitability while maintaining quality and consistency. • Oversee kitchen administrative responsibilities including payroll, scheduling, staffing, section assignments, and labor tracking. • Provide coaching, performance management, and disciplinary action when necessary, ensuring all teammates are trained in accordance with company policies. • Maintain a clean, organized, and safe kitchen environment. • Attend and participate in department and venue meetings to communicate updates, expectations, and ensure team alignment. • Demonstrate strong leadership presence during service, including interacting with guests and VIPs when appropriate. • Promote a culture of teamwork, professionalism, and hospitality across all areas of operation. • Uphold professional grooming standards and serve as a role model to staff in both conduct and appearance. • Stay up to date on industry trends and continuously seek opportunities for culinary innovation and excellence. • Ensure courteous and friendly interactions with vendors, guests, and team members at all times. • Perform all other job-related duties as assigned. SUPERVISORY RESPONSIBILITIES • Cooks • Fountain Workers REQUIREMENTS • At least 21 years of age • Minimum of 7-10 years previous experience as senior management or the equivalent in a high volume, multi-venue environment. • Excellent written and verbal communication skills with an aptitude for simplifying complex topics. • Ability to collaborate across teams and engage with Team Members at all levels. • Detail-oriented, well-organized, and adept at managing multiple projects simultaneously. • Proficient in Excel, Word, and other MS Office applications. • Have strong organizational skills with the capacity to meet strict deadlines. • High School Diploma or GED (required). PREFERRED • Bachelor’s Degree preferred or equivalent combination of education or experience • Previous experience working in a similar resort setting CERTIFICATIONS, LICENSES, REGISTRATIONS Must be able to qualify for licenses and permits required by federal, state and local regulations. • Food Handler – Health Card] • Alcohol Awareness • ServSafe – Nevada Bold souls and big thinkers wanted. Job Type: Full-time Pay: $70,000.00 - $90,000.00 per year Benefits: • 401(k) • 401(k) matching • Dental insurance • Flexible schedule • Health insurance • Paid time off • Vision insurance Work Location: In person