In this role, you will lead the culinary team in our new sports bar reporting to the property Executive Chef.

Essential Functions:

• Participates in strategic planning regarding the direction of the Food & Beverage Department.
• Analyzes current food trends to determine viability for the operation.
• Delivers planning messages in a clear, articulate manner to the executive and managerial teams, as well as the culinary staff.
• Develops long-range planning goals for the kitchen operation.
• Works closely with the Director of Food & Beverage as an administrator of the food and beverage operation.
• Researches, develops, and implements procedures impacting the direction of the operation.
• Serves as Assistant to the Executive Chef, and assumes full responsibility in his/her absence.
• May be assigned to train, give instructions, and add criticisms when necessary.
• Inspects the following day's menus and writes out food requisitions for necessary food portions.
• Responsible for checking the methods of food preparation sizes, portioning, and garnishing of food.
• Acts as a liaison with Brand purchasing personnel to identify specific products and maintain quality control.
• Maintains all facilities and equipment in sanitary, clean, and operational condition.
• Creates and ensures a fun-filled, entertaining, and exciting environment where the flawless delivery and execution of service excellence is paramount.
• Acts as a role model and coach while developing employees using a consistent, approachable demeanor and clearly articulating expectations.
• Coordinates with other departments to ensure total guest satisfaction and efficient operations.
• Participates in the financial operating and capital planning processes and makes recommendations that achieve desired financial results.

The term “management” includes duties such as interviewing; training; selecting and adjusting rates of pay and hours of work; directing the work of employees; maintaining production; appraising employees’ productivity and efficiency; handling employees’ grievances and complaints; disciplining employees; planning work; providing for safety and security; and monitoring or implementing legal compliance matters.

Education/Skills/Experience:

• Culinary degree preferred.
• 8-10 years culinary experience with 3-5 years as a Restaurant Chef.
• Must have the ability to plan, organize and implement daily assignments.
• Strong leadership, supervisory, communication, problem-solving, and team-building skills.
• Must present a well-groomed appearance.
• Ability to compile and analyze pertinent data needed for reports.

Work Environment Requirements:

• Must be able to stand for prolonged periods of time or entire shift.
• Must be able to bend, twist, turn, push and pull a minimum of 100 lbs. in a cart.
• Responds to visual and aural cues while adapting to extreme temperature changes.
• Must be able to read, write, speak and understand English.

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. Management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change.

• Medical, Dental, and Vision Insurance.
• 401(k) Retirement Plan with Company Match.
• Paid Time Off and Holidays.
• Complimentary Meals during Work Hours.

• Culinary degree preferred.
• 8-10 years culinary experience with 3-5 years as a Restaurant Chef.
• Familiarity with the proper preparation of most international and domestic dishes, especially French, German, Spanish, and Italian.
• Strong leadership, supervisory, communication, problem solving, and team building skills.
• Demonstrated ability in maintaining consistent, high-quality guest service levels.
• Proven ability in writing documentation, procedures, and training employees.
• Ability to manage F&B costs control and coordination.
• Must be able to stand for prolonged periods and work in a fast-paced environment.