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Job Title:   Executive Chef
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Monte Carlo
Food & Beverage - Kitchen/Chef/Cook/Helper
21 and over

  • Maintain operational control of purchasing, receiving, product and purveyor lists.
  • Establish cost analysis and control of food and labor cost budgets and play an active role in contributing to the outlets’ profits.
  • Provide Room Chefs, Sous Chefs and staff with proper training and developmental opportunities that will aid in their career aspirations.
  • Actively interact with guests and consistently coach Management team on guest relations skills.
  • Develop and maintain teamwork and morale of the culinary team.
  • Conduct a frequent walk-through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
  • Design and develop Restaurant menu and menu engineering for various outlets within Hotel.
  • Oversee and provide management and support of all Kitchen employees ensuring proper scheduling and vacation planning.
  • Maintain high customer satisfaction through consistently introducing innovative products.
  • Establish measurable goals and objectives that focus on profit, product and people.
  • Ensure Kitchens and employees meet both State, Departmental and Company standard requirements concerning sanitation and personal hygiene.
  • Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, State and Local laws as well as the Culinary Union.
  • Ensure that employees have all required certification validated, i.e., Sheriff Cards, Health Cards, and Alcohol Awareness.
  • Portray a professional, charismatic image when interacting with all media.
  • Maintain active market research on latest culinary trends, products and technology.
  • Coordinate with Engineering ensuring preventive and Kitchen maintenance.
  • Promote the Hotel; serve as a Spokesperson for Hotel with aid of Public Relations.
  • Remain actively involved with Corporate Purchasing Program.
  • Extensive knowledge of menu development and completion.
  • Oversee daily operation of Food and Beverage activities.
  • Ensure that employees adhere to Company and Departmental policies and standards.
  • Perform all performance evaluations and counseling of culinary employees.
  • Understand Stratton Warren System for purchasing and ensures completion of cost transfers.
  • Maintain complete knowledge of and comply with all Departmental policies, procedures, and standards.
  • Maintain complete knowledge of correct maintenance and use of equipment.
  • Anticipate guests’ needs, respond promptly and acknowledge all guests.
  • Maintain positive guest relations at all times.
  • Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
  • Resolve guest complaints, ensuring guest satisfaction.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Establish the day's priorities and assign production and prep task to staff to execute.
  • Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
  • Meet with the Executive Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up.
  • Inspect grooming and attire of staff; rectify any deficiencies.
  • Ensure that all staff prepare menu items following recipes and yield guides, according to Department standards.
  • Observe guest reactio.ns and confer with Service staff to ensure guest satisfaction
  • Inspect the cleanliness of the line, floor, and all Kitchen stations
  • Maintain proper storage procedures as specified by Health Department and Hotel requirements
  • Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
  • Develop new menu items, test and write recipes.
  • Assist Catering Department with developing special menus for functions; meet with clients as requested.
  • Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards.
  • Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands.
  • Other related duties as necessary.

  • At least 7 year of experience as an Executive Chef at a Four or Five Diamond property with high volume banquet business, expertise in budgeting, forecasting and capital expenditures.
  • Minimum Associate’s Degree in Culinary Arts or recognized formal certified training program from a National Culinary Association.
  • Food handling certificate.
  • Comprehension of English oral and written language.
  • Prior experience in labor and food cost control.
  • Previously worked with all products and food ingredients.
  • Knowledgeable with planning and developing menus and recipes.
  • Good communication, organizational, leadership and supervisory skills.
  • Strong coaching and development skills.
  • Ability to work in a high pressure environment.
  • Clear thinker, remaining calm and resolving problems using good judgment.
  • Knowledge of Microsoft Office applications.
  • At least 10 or more years experience as an Executive Chef in a similar environment.
  • Bi-lingual.
  • Bachelor’s degree in related field.