Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops®, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world’s largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power’s North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category.

HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes’ Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years.

The Regional Executive Chef will provide oversight and resources to ensure world-class execution in our Cafe BOH operations. Reporting to the Hard Rock Cafe Corporate Culinary Director, you will coordinate with other Regional Exec Chefs, partner with the AVP/GM, and work directly with Exec Chef/Kitchen Managers to support Cafe Kitchen teams. Your responsibilities include ensuring the highest standards are in place through onsite presence, coaching, and development.

Essential Functions

• Provide a positive “employee life cycle” for all staff members.
• Deliver an authentic experience for Hard Rock guests by adhering to proper menu specifications and attention to detail in food quality and presentation.
• Operate a financially profitable food and beverage business.
• Grow the business using innovative sales and marketing concepts.
• Ensure best in class execution of product by detailed recipe adherence.
• Continuously support Exec Chef/Kitchen Managers in teaching and coaching employees.
• Prioritize tasks and provide accountability across corporate and franchise locations.
• Maintain schedule flexibility including travel, sometimes exceeding 80% of the calendar.

Core Competencies

• Understanding the Business; Customer Focus; Drive for Results.
• Making Complex Decisions; Conflict Management.
• Getting Organized; Time Management.
• Getting Work Done Through Others; Delegation.
• Inspiring Others; Motivating Teams.
• Managing Relationships; Managerial Courage.
• Acting with Honor and Character; Integrity and Trust.
• Being Open and Receptive; Listening.

Physical Demands

Managers are expected to be able to perform the job functions with reasonable accommodations. Duties and responsibilities are typically performed in a professional office setting, but there may be times where you will need to be in operating areas. In these areas, you may be exposed to environmental factors including, but not limited to, secondhand smoke and excessive noise. While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear, and taste or smell. The employee must frequently lift and/or move up to 50 pounds.

• Professional development opportunities.
• Flexible schedule with travel opportunities.
• Dynamic work environment.
• Employee discounts and perks.

• 8-10 years of culinary experience in multi-functional organizations.
• Culinary Arts degree or equivalent work experience.
• Proficiency in Excel, Microsoft Word, and Outlook.
• Strong leadership and managerial skills.
• Ability to make complex decisions.
• Knowledge of health/safety and food safety regulations.