Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

• Develops innovative, one-of-a-kind dining experiences that differentiates GSR from competitors and enhances guest satisfaction.
• Drives the creation of gastronomic experiences that delights guests and elevates GSR's reputation as a premier dining destination.
• Supervises all cooking and culinary operations by inspecting food preparation of culinary team.
• Plans meals, develops menus, and coordinates various assignments to ensure the overall predetermined levels of quality are met.
• Collaborates with food vendors, Sales and Marketing to develop specialty food events that attract guests and promote the property.
• Uses available data and reports to effectively control food costs and labor costs.
• Interviews, hires, trains, coaches & counsels team members to promote a positive team environment.
• Appropriately schedules staff to ensure operations are functional, guest service standards are met, and labor costs are in line with budget.
• Sets expectations and holds culinary leadership team accountable for demonstrating desired service standards, cleanliness and food presentation standards.
• Ensures guest service is top of mind for the culinary team in the restaurants.
• Actively engages with guests to understand and adapt to their feedback and preferences.
• Ensures compliance with company policies, HACCP and health department regulations; conducts regular inspections of the kitchens to ensure compliance.
• Develops and monitors budgets, including development of cost-saving measures, and analyzing reports.
• Monitors food production to minimize food waste and increase yields.
• Collaborates with Facilities department to ensure all kitchen equipment is routinely inspected for preventative maintenance, up to date, and working properly.
• Attends F&B leadership meetings as required to ensure production and execution of culinary expectations.
• Any other duties as assigned within the scope of this position.

KNOWLEDGE/SKILLS/ABILITIES

• Knowledgeable of international and domestic foods, recipes, and safe handling procedures including proper rotation and inventory checks.
• Ability of complex reading, math, task completion skills, and simple writing is required.
• Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, precision working, following instructions, influencing others, memorization, problem solving, independent judgment, and decision making.
• Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.
• Must be a minimum of 21 years of age.

EDUCATION and/or EXPERIENCE

• Minimum 2-3 years’ as an Executive Chef or Assistant Executive Chef, and 5-10 years of progressive culinary leadership in high-volume environments.
• Experience with multiple outlets is preferred.
• Culinary degree from a major culinary academy preferred.
• Casino/resort culinary senior leadership experience is preferred.

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