Regional Corporate Chef

Published
November 21, 2020
Location
Job Type

Description

•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

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