Assistant Executive Chef

The Assistant Executive Chef is a senior culinary leader instrumental in driving the gastronomic vision and operational excellence of our upscale, fine-dining restaurant within a premier casino environment. This position is responsible for upholding the highest standards of culinary artistry, guest satisfaction, and team mentorship. The Assistant Executive Chef will exhibit exceptional culinary talent by personally performing advanced cooking tasks, leading a dynamic team of chefs and culinary professionals, and managing all aspects of the kitchen to ensure a consistently superior product. This role is critical for enhancing guest and team member satisfaction while maximizing the financial performance of the culinary department.

Responsibilities

• Leadership & Team Management : Provide exemplary leadership by supervising, mentoring, and inspiring the culinary team, including Sous Chefs, Chefs de Partie, and Line Staff. Ensure seamless coordination of schedules, station assignments, and workflows to meet the demands of a high-volume, fine-dining environment while fostering a culture of accountability and excellence.
• Operational Excellence : Oversee all aspects of daily kitchen operations, ensuring the flawless execution of standardized recipes, plating presentations, and service standards. Continuously monitor and refine processes to maintain consistency, quality, and efficiency in a fast-paced, upscale setting.
• Guest Experience : Actively champion a culture of hospitality by engaging with guests, addressing special requests, and ensuring every dish contributes to a positive, memorable dining experience that reflects the restaurant’s fine-dining reputation.
• Menu Development : Collaborate with the Executive Chef to conceptualize, develop, and implement innovative, sophisticated menu offerings that align with the restaurant’s brand. Regularly analyze guest feedback, dining trends, and market insights to identify opportunities for menu enhancements and service improvements.
• Training & Development : Design and lead comprehensive training programs to elevate the skills, creativity, and professionalism of the culinary team. Provide ongoing mentorship and education on advanced culinary techniques, fostering a collaborative environment that encourages innovation and professional growth.
• Financial Oversight : Partner with the Executive Chef to manage the culinary department’s financial performance, including food costs, labor costs, and operating expenses. Analyze profit and loss statements, identify budget variances, and implement cost-control strategies without compromising quality or guest satisfaction.
• Safety & Compliance : Enforce the highest standards of food safety, sanitation, and health code compliance. Conduct daily inspections of kitchen areas, storage, and equipment to ensure cleanliness, organization, and adherence to ServeSafe and HACCP protocols. Promptly address any maintenance or repair needs to uphold safety and operational efficiency.
• Collaboration : Establish and maintain open, collaborative relationships with front-of-house management, service teams, and vendors. Work together to ensure a cohesive and exceptional guest experience from arrival to departure, while securing high-quality ingredients and managing inventory effectively.

Qualifications

Benefits