Executive Chef - Delilah in Las Vegas, NV at Wynn Careers

Date Posted: 8/8/2019

Job Snapshot

Job Description

The Executive Chef of Delilah is responsible for overseeing the overall culinary performance and strategy of Delilah Supper Club – a dynamic and innovative restaurant and entertainment venue coming soon to Wynn Las Vegas.  The Executive Chef ensures that the restaurant meets and exceeds Wynn’s and our operating Partner’s food quality, presentation and financial performance goals. This leader must also demonstrate commanding floor presence & charisma and is expected to play an active role entertaining guests in the dining room through thoughtful, innovative and refined service and tableside presentations when appropriate.  Primary responsibilities include recruiting, hiring, training and developing a talented staff, assigning tasks and priorities, coordinating resources, developing budgets and controlling operating expenses. The Executive Chef ensures that all government health regulations, industrial safety standards, corporate and departmental policies and the Culinary Bargaining Agreement are followed.

 

Job Responsibilities:

Operational Management will be approximately 35% of this role including, but not limited to, the following:

*Menu and service innovation in collaboration with Wynn’s operating partners.

*Monitor, maintain and improve food quality, consistency and presentation standards to meet and exceed Wynn and its operating partners’ expectations.

*Monitor and improve consistency of food quality to enhance the overall customer experience.

*Organize and conduct food tastings on a regular basis.

*Ensure standards and policies are available for staff to create and maintain a safe workplace environment.

*Identify, rectify and promptly report actual and potential situations to ensure workplace and environmental safety.

*Actively encourage and support team members to participate in decision making processes to assume responsibility and leadership

*Identify best practices and determine quality and efficiency measures as benchmarks for own performance.

*Ensure adequate staffing levels are maintained through proactive team leadership.

*Effectively manage projects assigned by executive management and delegate projects to reports appropriately.

*Partner with Front of House management team to facilitate daily pre-shifts with service staff. 

*All other tasks as assigned by senior management and the property Executive Chef.

 

Financial Management will be approximately 25% of this role including, but not limited to, the following:

*Maximize revenue and net contribution to achieve budgeted profit for the outlet.

*Maintain budgeted food cost.

*Manage financial progress and actively monitor labor costs, cost of goods, and other expenses.

*Prepare and submit a detailed business plan for the following financial year. This will include but is not limited to marketing, capital expenditures, operating budget and overall initiatives.

*All other tasks as assigned by senior management and the property Executive Chef.

 

Guest Relations will be approximately 10% of this role including, but not limited to, the following:

*Work directly with executive management team and Public Relations department on marketing plans.

*Promote restaurant through dining room presence and table touches.

*All other tasks as assigned by senior management and the property Executive Chef.

 

People Management will be approximately 30% of this role and include, but is not limited to, the following:

*Ensure direct reports conform to Wynn policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity.

*Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance.

*Maintain consistency of performance across varying conditions.

*Maintain the Wynn core values while conducting business.

*Mentor staff through ongoing on the job coaching and positive reinforcement.

*Provide ongoing reward and recognition of employees by utilizing applicable recognition programs.

*Encourage training for managers as part of their professional development and monitor the progress of participants.

*Involve all members of management in decision making process thereby giving the team a bigger picture prospective.

*All other tasks as assigned by senior management and the property Executive Chef.

 

to company and health department guidelines.

Job Requirements

*Must have a minimum of 8 years of culinary management experience in a similar role.

*Must be able to obtain and maintain any required licenses and/or work cards, including but not limited to the Food Manager Certification.

*Ability to communicate in a professional manner.

*Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy.

*Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement.

*Ability to prioritize, organize and follow through to meet deadlines and production schedules.

*Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.

*A ability to direct and lead staff.

*Must be able to work well with a team and be willing to assist in all phases of the operation.

*Knowledge of and exposure to a union environment is preferred.

*Must have basic computer skills and knowledge in Microsoft Office is required.

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