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Executive Chef

Company: Boathouse Asian Eatery
Location: Las Vegas
Posted on: May 28, 2023

Job Description:

REPORTING RELATIONSHIP: The Executive Chef reports to and takes direction from the General Manager and Corporate Chef of Boathouse Asian Eatery, Las Vegas, and directly supervises and directs all kitchen and sushi bar staff. BASIC FUNCTIONS: The Executive Chef works with the General Manager and Corporate Chef to oversee all kitchen and sushi bar operations and team members. The Executive Chef provides leadership and motivation to ensure all team members are properly trained, cross-trained and team-oriented. The Executive Chef sets high standards and establishes a positive work environment for their team to execute successful day-to-day kitchen operations. The Executive Chef will have an excellent foundation of food knowledge; must be capable of multi-tasking in a highly fast-paced and energetic dining environment. The Executive Chef will oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, kitchen staff retention, food quality, cleanliness, and sanitation for the kitchen and sushi bar. ESSENTIAL DUTIES AND RESPONSIBILITES: Kitchen and Sushi Bar Plan and direct all food preparation and culinary activity. Utilize and maintain correct recipes and ingredients. Thoroughly know all recipes and correct cooking procedures. Plan and design new daily or weekly specials with focus on designing and improving plate presentations. Properly place daily and/or weekly food and kitchen supply orders for entire kitchen and sushi bar. Know all aspects of kitchen operations and have ability to work all stations. Stay on top of food and cooking trends and best practices. Responsible for quality and quantity control of all ingredients, dishes, and menu items. Supervise all kitchen staff activity, addressing any issues, questions, or concerns immediately, and rectifying and/or correcting to prevent future concerns. Organize and arrange all kitchen equipment, utensils, smallware, etc., assessing for necessary repairs or new purchases. Recruiting and training all kitchen and sushi bar staff. Perform correct and accurate monthly inventory. Responsible for all food cost while maintaining integrity and quality of items and ingredients. Ensure the freshness, integrity, and quality of dishes at all times. Be proactive in obtaining feedback on quality of food and service, handling customer complaints if they arise. Always maintain a positive and professional approach with all staff, customers, and vendors. Quality Control Ensure that all food and kitchen products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Review and analyze all food and menu items on a quarterly basis to evaluate recipes, ingredients, portions, and profitability, eliminating low selling items to create and introduce new menu items. Oversee all paperwork, forms, reports, and kitchen work schedules, confirming all are organized, consistent, and accurate. Planning & Budget Properly estimate food and kitchen labor costs with General Manager and Corporate Chef to manage COG's, purchasing, and minimize waste. Work closely with General Manager and Corporate Chef to estimate purchasing needs for food and kitchen supplies and ensure kitchen is within budgetary guidelines and stocked, not out of product, or short on supplies to operate restaurant smoothly and efficiently. Responsible for planning and scheduling proper levels of kitchen and sushi bar staffing to manage the day-to-day operations within set budget, including recruitment, hiring, and training. Be knowledgeable of restaurant policies regarding kitchen personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules and procedures, and safety infractions. Policy & Procedure Thoroughly understand and abide by all Company policies, procedures, standards, specifications, guidelines, and training programs. Fully understand and comply with all federal, state, county, and municipal regulations that pertain to kitchen health and safety. Must maintain exemplary attendance record that sets an example for kitchen staff. Health & Safety Enforce and maintain sanitary practices for food handling, general cleanliness, and maintenance of kitchen and sushi bar areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Have a thorough understanding of the Company's IIPP, including LOTO, HazCom, Emergency Action Plan, mandatory training requirements, compliance, hazard assessment and abatement, and proper documentation; implement and maintain system to ensure all staff members are current and up to date with all mandatory kitchen safety training requirements. Maintain safe operating work environment to reduce the risk of injury and accidents; complete accident reports promptly and immediately notify HR in the event an employee is injured. Implement and maintain cleaning and maintenance schedules for all kitchen and sushi bar areas. Ensure all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Continually evaluate kitchen and sushi bar tasks, procedures, cleanliness, food quality, adherence to company policies and procedures, and safety requirements. Perform daily temperature checks and health and sanitation check lists. Always maintain a professional image, including clean and proper uniforms for all staff, and food appearance and presentation standards. Leadership Foster a favorable working environment for all kitchen and sushi bar staff members to promote a cooperative and harmonious working climate, conducive to positive employee morale, productivity, efficiency, and effectiveness. Hold weekly kitchen and sushi bar staff meetings; provide direction to staff regarding kitchen and sushi bar operational and procedural issues. Provide on-going education and development to kitchen and sushi bar staff by giving feedback, establishing performance expectations, and conducting periodic and yearly performance reviews in collaboration with the General Manager and Corporate Chef. Provide suggestions, support, and ideas to General Manager and Corporate Chef as appropriate or needed. Perform additional duties or special projects as assigned or requested by the General Manager and/or Corporate Chef. Minimum Qualifications and Skills Must Have or Possess: Minimum of 5+ years of culinary management experience in a high volume, fast-paced restaurant environment. Minimum of 3+ years of working with all Chinese and Japanese cooking techniques, specifically with commercial woks. Thorough knowledge and understanding of sushi and sashimi preparation. Experience in food and restaurant trends, including quality, production, sanitation, food cost controls, and presentation. Knowledge of food supplies, kitchen equipment and services, ordering and inventory control. Demonstrated creative and artistic approaches to plate presentation, utilizing research of new products and menu items on a regular basis. Excellent listening and communication skills; fluency in both written and spoken English. Proficient and accurate math skills. Ability to work well under pressure and resolve problems utilizing sound judgement. Demonstrated experience managing, directing, leading, and developing kitchen staff. Thorough knowledge and understanding of kitchen and food safety and hygiene standards. Desire to thrive in a fast-paced, high energy environment. Demonstrated organizational skills with strong attention to detail. High proficiency utilizing POS systems, MS Office including Word, Excel, and PowerPoint. Ability to work in a standing position for long periods of time (up to 8 hours). Strength and ability to frequently and repeatedly reach, bend, stoop, and lift up to 50 pounds. Stamina to work 50+ hours per week; must be able to work flexible hours and fill in for staff if emergencies arise. Ability to anticipate, identify, and avert problems; ability to problem-solve and create solutions when problems or challenges arise. Ability to establish and meet schedules and deadlines utilizing excellent time management skills. Ability to be adaptable and comfortable with ambiguity and change. Passion and interest in Asian cuisine and culture, staying current on food and beverage trends, and overall restaurant industry. High school diploma or equivalent, college degree in culinary arts or kitchen/restaurant management desirable; a combination of practical experience and education will be considered as an alternative. Fluency in both written and spoken English. ServSafe Manager's Certification. Employment Type: Full Time Years Experience: 5 - 10 years Salary: $65,000 - $80,000 Annual Bonus/Commission: No

Keywords: Boathouse Asian Eatery, Las Vegas , Executive Chef, Hospitality & Tourism , Las Vegas, Nevada

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