Executive Chef, Catering and Banquets

Las Vegas, NV, USA|Onsite

Job Overview

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career Development

Military leave

Job Description

Resorts World Las Vegas is a premier luxury resort located on the Las Vegas Strip, known for providing exceptional hospitality, world-class entertainment, and distinctive culinary experiences. As a leading destination in the hospitality industry, Resorts World Las Vegas continually strives to deliver an extraordinary guest experience through innovation, quality service, and a dynamic work environment that fosters growth and collaboration. The resort’s commitment to excellence is reflected in its dedication to maintaining high standards across all departments, including its acclaimed culinary operations. With a vibrant team culture and a strong emphasis on professional development, Resorts World Las Vegas is recognized not only as a top-tier destination for guests but also as an employer of choice for hospitality professionals seeking rewarding career opportunities.

The Executive Chef, Catering and Banquets, is a pivotal leadership role within Resorts World Las Vegas responsible for overseeing all back-of-the-house culinary operations related to banquets and group dining experiences. This role requires managing the full scope of banquet culinary activities, including menu planning, product purchasing, and culinary budget management. The Executive Chef serves as a mentor and role model to the culinary team, ensuring that all personnel maintain a high level of professionalism, culinary excellence, and operational efficiency. This position demands exceptional leadership skills to coach and develop the banquet culinary leadership team and hourly employees, fostering teamwork, accountability, and continuous improvement.

The Executive Chef is responsible for planning and executing banquet menus for a variety of events, ranging from conventions, meetings, weddings, galas to VIP functions and special events. They ensure precise interpretation of Banquet Event Orders (BEOs) for accurate production and flawless event execution. Maintaining consistent food quality, presentation, and adherence to brand standards is essential while managing food cost, labor cost, and operational expenses to meet financial goals. As a strategic partner, the Executive Chef collaborates closely with various departments such as Purchasing, Catering, Stewarding, Restaurants, and Pastry teams to ensure seamless event operations.

In addition to operational management, this role involves recruitment, training, performance evaluation, and development of culinary team members, emphasizing a culture of mentorship. The Executive Chef must also enforce strict compliance with food safety, sanitation, HACCP guidelines, health department regulations, and OSHA standards to maintain a safe and organized kitchen environment. The position requires active involvement in banquet planning meetings, forecasting staffing needs, and implementing innovative culinary concepts and seasonal menus to enhance guest satisfaction. Exceptional problem-solving skills, the ability to manage high-volume operations under pressure, and strong communication abilities are critical to success in this role. Overall, the Executive Chef, Catering and Banquets at Resorts World Las Vegas plays a vital role in delivering exceptional dining experiences while promoting the resort’s brand and commitment to quality and innovation.

Job Requirements

At least 21 years of age
High school diploma or equivalent
Minimum five years of experience as a chef in a resort banquet environment
Minimum five years of culinary leadership/management experience
Proof of eligibility to work in the United States
Position required licenses

Job Qualifications

Ability to expedite service VIP casino guests and prepare custom menus
Advanced knowledge of the principles and practices within the fine dining profession including experiential knowledge required for management of people and/or complex problems and food management
Ability to read and interpret documents such as safety rules operating and maintenance instructions and procedure manuals
Ability to write routine reports purchase orders menus and correspondence
Excellent written and verbal communication skills
Effective time management skills
Experience in a fast-paced environment
Ability to effectively communicate in English
Ability to work varied shifts including nights weekends and holidays
Polished appearance and demeanor
Excellent customer services skills
Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations policies and procedures
Ability to lead and mentor a team

Job Duties

Oversee all banquet culinary operations ensuring flawless execution of every event
Lead mentor coach and develop the banquet culinary leadership team and hourly team members
Plan organize and execute banquet menus for conventions meetings weddings galas VIP functions and special events
Review and interpret Banquet Event Orders (BEOs) to ensure accurate production planning and execution
Develop daily production schedules and coordinate all kitchen banquet activities to meet operational timelines
Ensure all food is prepared and presented in accordance with company quality consistency presentation and brand standards
Maintain exceptional culinary standards while delivering outstanding guest experience
Manage departmental food cost labor cost productivity and operating expenses while achieving financial objectives
Forecast staffing requirements and develop labor schedules based on business volume and operational needs
Recruit interview hire train coach evaluate and develop culinary team members
Conduct regular performance reviews and create development plans for culinary leaders and employees
Foster a culture of accountability teamwork engagement and continuous improvement
Maintain standardized recipes portion control production methods and plating consistency
Monitor inventory levels and oversee purchasing receiving storage and product utilization to minimize waste and maximize profitability
Ensure proper rotation handling labeling and storage of all food products
Collaborate with Purchasing to source high-quality products while maintaining budget targets
Partner closely with Catering Banquets Stewarding Restaurants Butchery Garde Manger Pastry Engineering and Warehouse teams to ensure seamless event execution
Participate in banquet planning meetings pre-shift briefings and operational reviews
Support the development of new banquet menus seasonal offerings and innovative culinary concepts
Evaluate guest feedback and implement improvements to enhance food quality and service
Resolve operational challenges quickly during banquet service while maintaining high standards of execution
Ensure compliance with all food safety sanitation HACCP health department OSHA and company policies and procedures
Maintain a clean organized and safe kitchen environment while promoting a culture of workplace safety
Ensure all kitchen equipment is properly maintained and coordinate repairs when necessary
Monitor banquet production to optimize efficiency minimize waste and maximize productivity
Maintain accurate production records inventories ordering and operational documentation
Support budgeting forecasting and long-range operational planning
Identify opportunities to improve operational efficiencies and implement best practices
Ensure all events are executed on time within budget and according to guest expectations
Demonstrate strong leadership during high-volume operations while maintaining composure under pressure
Promote open communication and collaboration across all culinary and hotel departments
Perform additional duties and special projects as assigned by senior culinary leadership
Ensure that required licensing is maintained and updated
Use personal device/cellular phone for job related operational tasks job duties review of company documents etc
Other duties as assigned