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Executive Chef
Wolfgang Puck Fine Dining Group
Executive Chef
Wolfgang Puck Fine Dining Group
Full Time
5
Years
Experience
To be discussed
Executive Chef
Wolfgang Puck Fine Dining Group
Full Time
5
Years
Experience
To be discussed
Skills
Inventory Management
Training Experience
Staff Scheduling
Menu Development
Microsoft Office
Fine Dining Experience
+8
Job description
Job Summary: It is the primary responsibility of the Executive Chef to oversee all culinary operations, including menu development, food purchase specifications and recipes. All duties are to be performed in accordance with Wolfgang Puck Fine Dining standards, policies, practices and procedures.
Essential Job Functions:
Qualifications: To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education:
Essential Job Functions:
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
- Directly responsible for operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.
- Directly responsible for restaurant menu development, production schemes, and menu engineering.
- Provides management and support of all kitchen employees ensuring proper scheduling and vacation planning.
- Maintains high customer satisfaction and adheres to the Wolfgang Puck philosophy and brand standard of innovative menu changes and development.
- Establishes measurable goals and objectives that focus on profit, product and people.
- Ensures kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene.
- In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards and principles.
- Ensures 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.
- Ensures that employees have all required certification validated, i.e., health card
- Coaches and provides leadership to all the staff of the kitchen, either directly or through the Executive Sous Chef, ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, within the values and standards of Wolfgang Puck and Bellagio.
- Ensures kitchen equipment is properly maintained and functioning.
- Actively interacts with guests and consistently coaches’ staff on guest relations skills. Frequently visits dining area when it is open to welcome guest.
- Performs other related duties as assigned or requested
Qualifications: To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education:
- Culinary degree or college or university; and/or training; or equivalent combination of education and experience.
Required Experience:
- Must have minimum 5 years of similar Food and Beverage experience
- Minimum 5 years technical food production experience in fine dining operation
- Well-rounded food background with extensive knowledge of all kitchen equipment
- Technical experience and demonstrated proficiency in Butchery, Garde Manger and Pastry
- Proficient in computer applications and software
- Formal culinary training preferred
- Proven track record of cost control including food, equipment, labor and waste
- Proficient knowledge of knives, knife skills and small wares equipment
- Must have a working knowledge of health, safety and sanitation procedures
- Must have a professional appearance and demeanor
Knowledge, Skills, & Abilities:
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl.
The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.
- Excellent verbal, written communication and math analyzation skills
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
- Ability to write routine reports and correspondence
- Confident and effective operational and motivational speaking skills
- Ability to calculate and apply figures and amounts in recipe and labor costing and control.
- Ability to follow delegation while providing technical and management troubleshooting and problem solving techniques
- Demonstrated operational logical: multi-unit prioritizing skills
- Strong interpersonal staff relations and leadership skills
- Ability to provide consistent food quality
- Excellent conflict resolution skills
- Demonstrates knowledge of current restaurant industry trends
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl.
The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.
Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to extreme heat. The employee is occasionally exposed to extreme cold. The noise level in the work environmental is usually loud.
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.
Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class. If you’d like more information about your equal employment opportunity rights as an applicant under the law, please click here: EEOC Poster.
Job Summary: It is the primary responsibility of the Executive Chef to oversee all culinary operations, including menu development, food purchase specifications and recipes. All duties are to be performed in accordance with Wolfgang Puck Fine Dining standards, policies, practices and procedures.
Essential Job Functions:
Qualifications: To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education:
Essential Job Functions:
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
- Directly responsible for operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.
- Directly responsible for restaurant menu development, production schemes, and menu engineering.
- Provides management and support of all kitchen employees ensuring proper scheduling and vacation planning.
- Maintains high customer satisfaction and adheres to the Wolfgang Puck philosophy and brand standard of innovative menu changes and development.
- Establishes measurable goals and objectives that focus on profit, product and people.
- Ensures kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene.
- In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards and principles.
- Ensures 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.
- Ensures that employees have all required certification validated, i.e., health card
- Coaches and provides leadership to all the staff of the kitchen, either directly or through the Executive Sous Chef, ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, within the values and standards of Wolfgang Puck and Bellagio.
- Ensures kitchen equipment is properly maintained and functioning.
- Actively interacts with guests and consistently coaches’ staff on guest relations skills. Frequently visits dining area when it is open to welcome guest.
- Performs other related duties as assigned or requested
Qualifications: To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education:
- Culinary degree or college or university; and/or training; or equivalent combination of education and experience.
Required Experience:
- Must have minimum 5 years of similar Food and Beverage experience
- Minimum 5 years technical food production experience in fine dining operation
- Well-rounded food background with extensive knowledge of all kitchen equipment
- Technical experience and demonstrated proficiency in Butchery, Garde Manger and Pastry
- Proficient in computer applications and software
- Formal culinary training preferred
- Proven track record of cost control including food, equipment, labor and waste
- Proficient knowledge of knives, knife skills and small wares equipment
- Must have a working knowledge of health, safety and sanitation procedures
- Must have a professional appearance and demeanor
Knowledge, Skills, & Abilities:
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl.
The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.
- Excellent verbal, written communication and math analyzation skills
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
- Ability to write routine reports and correspondence
- Confident and effective operational and motivational speaking skills
- Ability to calculate and apply figures and amounts in recipe and labor costing and control.
- Ability to follow delegation while providing technical and management troubleshooting and problem solving techniques
- Demonstrated operational logical: multi-unit prioritizing skills
- Strong interpersonal staff relations and leadership skills
- Ability to provide consistent food quality
- Excellent conflict resolution skills
- Demonstrates knowledge of current restaurant industry trends
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl.
The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.
Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to extreme heat. The employee is occasionally exposed to extreme cold. The noise level in the work environmental is usually loud.
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.
Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class. If you’d like more information about your equal employment opportunity rights as an applicant under the law, please click here: EEOC Poster.
We use eVerify to confirm U.S. Employment eligibility.
Executive Chef
Full Time
5
Years
Experience
To be discussed
Skills
Inventory Management
Training Experience
Staff Scheduling
Menu Development
Microsoft Office
Fine Dining Experience
+{{skillsLength}}
955 Kelly Johnson Dr, Las Vegas, NV 89119, USA