Executive Chef

Description

About Our Company

Nothing is better than 17° South Booze & Bites at Tahiti Village! This casual dining option keeps with the relaxing, tropical island theme of the resort with subtle décor and an island-inspired menu. Whether you want to catch the game on one of our widescreen televisions while enjoying one of the 14 draft beers on tap, or enjoy a mixed drink with your loved one on the patio overlooking our beautiful pool, 17° South is the place to do it.

Role

The Executive Chef provides both strategic leadership and daily oversight of the back-of-house culinary team, ensuring excellence in execution, consistency in brand standards, and achievement of all business objectives. This role is accountable for driving culinary innovation, managing financial performance, and maintaining the highest levels of food quality, safety, and service. Responsibilities include, but are not limited to, menu planning and development, cost management, vendor relations, staff training, and overall, back-of-house operations. All duties are to be performed in alignment with departmental goals and property-wide policies, practices, and procedures.

Responsibilities

• Lead menu creation and development for all LGG outlets in collaboration with the Assistant Director and Director of Food & Beverage, ensuring creativity, innovation, and alignment with brand standards.
• Oversee all culinary operations of the LGG outlets with support from the Director of Food & Beverage, setting standards for execution, consistency, and quality.
• Develop, document, and implement all recipes and specifications, ensuring staff are trained and executing to standard.
• Maintain an expert understanding of all ingredients, products, and suppliers, ensuring quality, consistency, and availability at all times.
• Champion kitchen safety and sanitation, staying current on all regulations and proactively training staff on changes to standards.
• Directly participate in the planning, execution, and culinary design of special events, banquets, and promotional activations.
• Build and sustain strong vendor and supplier relationships, negotiating pricing, contracts, and sourcing to achieve cost savings and quality assurance.
• Establish and oversee all pars, prep standards, and production schedules, ensuring kitchens are properly prepared and resourced.
• Enforce accountability for proper cooling, labeling, and storage practices, maintaining a culture of food safety and compliance.
• Ensure the cleaning, maintenance, and care of all kitchen equipment, scheduling repairs or replacements as needed.
• Oversee and enforce proper receiving standards, ensuring accuracy of deliveries and rejecting any substandard product.
• Ensure the accurate use of order guides, prep lists, and par levels, making adjustments as business needs dictate.
• Oversee and approve all SOP documentation, including Prep Lists, Cooler/Freezer Logs, Line Checks, Cooling Logs, and other operational checklists.
• Provide leadership, mentorship, and support to culinary staff, fostering a culture of growth, accountability, and teamwork.
• Monitor and control labor and food costs, consistently achieving or exceeding budgetary targets through effective systems and oversight.
• Demonstrate mastery and enforce all Clark County Health & Safety Guidelines, ensuring operations maintain a consistent Grade A rating.
• Lead and supervise monthly inventories, ensuring accuracy, accountability, and alignment with financial reporting.

Requirements

• At least 5 years of culinary leadership experience.
• Bachelor's Degree Proffered or Equivalent Experience.
• Working knowledge of common safety hazards and precautions to establish a safe work environment.
• Working knowledge of the methods, processes, and tools for maintaining the books of the organization and preparing financial statements and reports.
• Able to lead and mentor a team. 
• Have interpersonal skill to deal effectively with all business contacts.
• Professional appearance and demeanor.
• Able to effectively communicate in English, in both written and oral forms.     
• Clark County Health Card, Alcohol Awareness Card
• A gracious, friendly, patient and helpful attitude towards guests and staff
• Flexible schedule with full availability on nights and weekends 
• Working knowledge of food and beverage laws and regulations 

Work Posture Requirements:

• Sitting: Occasionally
• Standing: Frequently
• Walking: Frequently
• Driving: N/A
• Bending (from waist): Frequently
• Crouching (squat): Occasionally
• Kneeling: Occasionally
• Crawling: Rarely
• Climbing (stairs): Frequently
• Climbing (ladder): Rarely
• Twisting: Occasionally
• Reaching: Occasionally
• Wrist Motion: Frequently

Carrying Requirements:

• Items Carried: Supplies in all food and beverage outlets
• Distance: 20 feet
• Times Per Day: Constantly
• Maximum Weight: 50 LBS

Moving/Lifting Requirements:

• Items Moved/Lifted: Supplies in Food and Beverage Outlets
• Times Per Day: Constantly
• Maximum Weight: 50 LBS

Moving/Lifting Levels/Heights:

• Floor: Occasionally
• Knee: Occasionally
• Waist: Frequently
• Chest: Frequently
• Overhead: Occasionally

Eeo/Drug Free Workplace