Executive Chef - Chart House

Overview

It is the responsibility of the Executive Chef to provide strategic direction and daily oversight for all back‑of‑house (BOH) culinary operations and staff. All duties are to be performed in accordance with departmental and property policies, practices and procedures. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

• Oversee the operation of all kitchens to ensure compliance with departmental goals, standards, and procedures as well as all applicable company, health, safety, and regulatory standards and requirements.
• Responsible for the oversight of F&B Back of House staff.
• Manage staffing levels consistent with departmental and business needs.
• Review and analyze financial reports and apply findings in a practical manner to improve the overall operations.
• Assist the Director of Culinary Operations in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages.
• Ensures customer service standards are followed by all employees and addresses issues as they arise. Responsible for the overall achievement of department customer service goals.
• Responsible for maintaining cost control methods and procedures by monitoring consistent pars and inventory.
• Constantly walking, standing, eye/hand coordination, handling, wrist motion, hearing, speaking, seeing and reading.
• Occasionally lifting and carrying up to a maximum of 55lbs alone for distances up to a maximum of 500 ft.
• Other duties as assigned by management.

• Prior experience in a similar position preferred.
• Must have thorough knowledge of food products, preparation styles, and recipes utilized on property.
• Must be knowledgeable of food products, preparation styles, and recipes utilized on property.
• Must be able to review and interpret financial reports and apply the information in a practical manner to improve operations.
• One‑year inventory and cost management experience.
• Computer skills helpful.
• Good people skills and a well‑groomed appearance.
• Ability to work efficiently, independently and cohesively, consistently producing quality results.
• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
• Working knowledge of Culinary and Bartender Union Contracts.
• Knowledge of cash registers and other front of the house equipment.
• Minimum five years of experience in a high‑volume kitchen operation, preferably in a Hotel/Casino environment.
• One‑year prior inventory/cost control experience.
• Minimum age requirement is 21.
• Ability to read and understand all policies and procedures.
• Must be able to communicate effectively with guests, employees, and members of management in English, specific to position duties and responsibilities.
• Must be able to complete standard forms and reports.
• Must possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities.

This position does not earn tips.

Disclaimer:
The above information is intended as a high‑level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

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