Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $105,000.00 - $110,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Annual bonus plan
long-term incentive plan
Job Description
Carversteak at Resorts World Las Vegas is a premier dining establishment brought to life by Carver Road Hospitality, launching its first concept in the winter of 2021. This exclusive steakhouse is situated in the heart of the vibrant Las Vegas Strip, offering a unique blend of mid-century modern nostalgia with contemporary design and cutting-edge culinary techniques. Spanning 14,500 square feet, Carversteak features a lavish bar and lounge area, a refined main dining room, and an expansive terrace complete with an outdoor bar, dining area, and lush lounge gardens that overlook the iconic Las Vegas skyline. The venue's interior is enriched... Show More
Job Requirements
- Minimum 2 years experience as an Executive Chef in full service, moderate to high volume restaurants
- proficient with computers including Microsoft products and POS systems
- strong interpersonal skills and financial acumen
- ability to communicate professionally verbally and in writing
- organized, self-motivated and proactive with attention to detail
- ability to stand, lift and bend for extended periods
- ability to lift up to 50 lbs
- current SNHD food handler card
- role may require repetitive motion
- exposure to hot kitchen elements and cleaning materials
- ability to work flexible schedule including days, evenings, weekends and holidays
Job Qualifications
- Minimum 2 years experience as an Executive Chef in full service, moderate to high volume restaurants
- proficient with Microsoft products, POS systems, and other technology
- strong interpersonal and financial skills
- professional verbal and written communication skills with guests, employees, vendors, and ownership
- organized, self-motivated, proactive with strong attention to detail
- ability to stand, lift and bend for extended periods
- ability to bend and lift up to 50 lbs
- current SNHD food handler card
- ability to work flexible schedules including days, evenings, weekends and holidays
Job Duties
- Handle all allergy and dietary restrictions and modifications
- ensure back of house employees accurately follow all orders from the POS system or expeditor directions
- conduct interview, hiring and training processes for new kitchen staff
- manage kitchen job performance reviews and employee development
- oversee kitchen operations for safety, quality, recipe accuracy and profitability
- supervise execution of regular service, catering, take-out, delivery and in/off-venue events
- manage payroll, inventory, and purchasing operational systems
- maintain monthly Profit & Loss standards with the General Manager
- ensure compliance with Department of Health and company sanitation standards
- ensure compliance with federal, state, local laws and company policies
- coach and develop heart-of-house employees with clear guidelines and expectations
- ensure all mechanical systems are operational and compliant with regulations
- ensure employee compliance with heart-of-house standards and procedures
- possess in-depth menu and venue knowledge
- organize, develop and create new recipes and specials
- ensure expediting standards are met
- understand job duties of all supervised employees
- oversee repair or replacement of equipment or furniture
- attend and lead training sessions, meetings, and daily pre-shift meetings
- meet or exceed budget expectations by controlling Profit & Loss items
- maintain professional appearance standards
- ensure cleanliness of heart-of-house and entire venue
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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