Chef De Cuisine, Stubborn Seed

Summary Statement:

The Executive Chef, Stubborn Seed is responsible for managing the daily kitchen and operations for this outlet. The Executive Chef develops an elevated menu selection, ensures proper sanitation and regulatory compliance. This position is a key partner in strategic sourcing of restaurant quality and company branding.

Primary Job Duties: - Includes but is not limited to:

• Manage all personnel aspects for back of the house staff in (the Ghost Kitchen, including hiring, training, development, and corrective planning.
• Develop menu standards and maintain food presentation quality.
• Remain current on industry trends and identify new culinary techniques and presentations.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Maintain food and supply inventory, purchasing, and receiving for both front and back of house products.
• Conduct regulatory inspections and ensure that all certifications are up to date.
• Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
• Conduct regularly scheduled meetings to ensure multi-lines of communication are open between management and team members.
• Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested.

Qualifications: Includes but is not limited to:

• Exhibit knowledge of translating industry trends into successful menu selections.
• Ability to write routine reports, purchase orders, menus and correspondence.
• Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.).
• Experience managing collective bargaining agreement(s) work groups.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer services skills.
• Ability to successfully lead and mentor a team.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to work varied shifts, including nights, weekends, and holidays.

Preferred:

• Degree in Culinary Arts.
• Experience cooking different types of cuisines.
• Previous experience working in a large, luxury resort setting.

Minimum Education and Experience:

• At least 18 years of age.
• High School Diploma or equivalent.
• At least eight years of experience as a chef in a full-service restaurant.
• 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:
  • 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 in a kitchen environment.
• 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.