Regional Corporate Chef

November 21, 2020
Job Type


•Corporate executive chef experience
• Las Vegas based
• Reports directly to the CEO & COO
 ~ Dotted line to EVP & DO in Las Vegas 
   > Works closely with R&D chef on menu development by brand
• manage and develop current and future leadership from CDP level and up
• approve culinary schedules and PTO-for Las Vegas Restaurants 
• conduct tastings with team members on a periodic basis to guide and develop future leaders
• ability to immediately step into any of our kitchens and run in absence of an executive chef or CDC 
• strong financial acumen •executes on food cost
•Able to not only manage Labor but also understands how to inter change labor among restaurants 
• Attend  all FOH pre-shifts; inspire and engage the staff
• proactive communicator sets expectations leads by example
• holds daily and weekly meetings with all chefs takes written notes and communicates those  to executive leader ship
• Understands the competitive landscape & constantly researchers and develops seasonal menu items as well as follows trends
• ability to use systems and analyzes menu sales & food costs, customer behavior
• shape and develop culinary culture and philosophy
• Ability to attract talent on any level
• Periodically opens and closes each of our kitchens in Las Vegas 
• ability and flexibility to travel as needed nationally and internationally
• Attend any national food festival events such as SOBE as needed to represent
• be an advocate to the brand 
• build a strong rapport with front of house leader ship
• A curator of relationships internally and externally
~ partners, vendors, Industry
• ability to streamline kitchen equipment proposals
• ability to read kitchen design plans and work with the Kitchen Designer's
• ability to write menus for different concepts
~ based on experience or on research
• Manage  set budgets
• create standards for all kitchens and translate this into a checklist
• Review and improve all VOH training materials for NRO &for current restaurants
Training and onboarding 
• spend sufficient time in all kitchens in the United States
• Spence sufficient time with executive leader ship team members in Miami
• provide detailed reports on experience and plan of action for each location
• be impactful in any new opening as needed
• Provide evaluation and succession plan on culinary teams
provide evaluation and succession plan on culinary teams

School Name & Address
Include Name & Address
Drop files here browse files ... Dropbox ...
Attach your CV or Resume here

Related Jobs

Sr. Marketing Manager   Baltimore, MD new
November 27, 2020
November 26, 2020
General Production - FULL-TIME   Abilene, TX new
November 26, 2020
General Labor   Beaver Dam, KY new
November 26, 2020
November 26, 2020