Executive Chef - Nashville Live!

Executive Chef Responsibilities include, but are not limited to:

The Executive Chef is responsible for managing the activities and processes, procedures and training of chefs, cooks, and other kitchen workers engaged in preparing and cooking food and ensuring a quality, efficient and effective food service and product. The Executive Chef will be the focal point for enhancing the gaming and entertainment experience of dining guests with quality food offerings while maintaining operational culinary excellence.

• Supervise the daily production of food for all the F&B venues; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.

• Supervise culinary employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.

• Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

• Assist in the creation and planning of menus and implement changes to continue to attract business.

• Thorough knowledge and experience in multi venue high volume locations, familiarity with a variety of classical, regional and ethnic cuisine.

• Expert level understanding in food preparation technique across a broad spectrum of menu items and production methods

• Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. 

• Perform special projects and other responsibilities as assigned.  Participate in task forces and committees as required.

• Ability to hear and speak clearly.

• Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. 

• Ability to perform assigned job duties in an interruptive environment under frequent time pressures.

• Ability to supervise a team of up to 300 Team Members.

• Ability to organize and be creative.

• Other duties as assigned.

Executive Chef Qualifications

• A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred.
• 4 years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen.

• Previous experience in high volume quality and minimum 4 Diamond/4 Star rating in a similar position. 

• Exude confidence in cooking skills and abilities.
• Attention to detail
• Good people management skills, communication and listening skills.
• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Must be flexible and adaptable to change.
• Demonstrated time management and organizational skills.
• Must be internally motivated and detail oriented and have a passion for teaching others.
• Exceptional time management and organization skills.
• Ability to work evenings, weekends and holidays.

Executive Chef position requires the ability to perform the following:

• Carrying or lifting items weighing up to 75 pounds.
• Moving about the kitchen in a safe and secure manner.
• Handling food, objects, products and utensils effectively and safely.
• Bending, stooping, standing and kneeling.
• Withstand potential climate temperature changes in assigned work area.