Executive Asian Chef

Oversee food preparation and kitchen service in all restaurants. Responsible for the normal flow of operation on every work shift. Ensures staffing coverage for all areas on each shift. Coordinate daily and weekly with Room Chefs in operation of all Food & Beverage venues.

• Minimum five years experience in related culinary field
• Must be able to read, write and understand English; bilingual ability is a plus
• Math and computer skills
• Knowledge on use of related kitchen equipment and knife skills are required
• Must be knowledgeable and proficient in all reporting positions
• Must read, write, speak and understand English.

Essential Job Functions:

• Monitors overtime, staff motivation
• Oversee product consistency and make necessary modifications according to business needs
• Monitors waste and over-production of food product; utilizes leftovers; ensures proper rotation and quality control
• Oversee training of new team members by room chefs to help them achieve higher status
• Monitors and enforces company and departmental safety policies, Health Department standards
• Responsible for various clerical duties regarding staff and kitchen operations, i.e. payroll, staff files, PTO, etc.
• Responsible for monitoring food cost for all food & beverage venues and ordering of all foodstuffs
• Responsible for maintaining the overall cleanliness and equipment maintenance of all food & beverage venues
• Oversees all kitchen-related activities pertaining to the normal operation of the restaurants, menus & staff
• Organizes and presides over daily and weekly meetings with room chefs, weekly meetings with front-of-house room managers to discuss operational needs
• Work closely with Director of Food & Beverage to achieve department goals
• Ensures all team members are trained and meet company standards
• Meet daily with executive steward addressing cleanliness of kitchen and meeting of health standards
• Perform other duties as assigned.

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