Scope
Spiegelworld is looking for an experienced Executive Chef to join the team for our newest venture at Caesars Atlantic City Hotel & Casino - Superfrico Restaurant. This position will be responsible for cooperating with the Culinary Director collectively overseeing the creative development and direction, execution, training, and successful opening of Superfrico, an Italian-American Psychedelic. As a leader, the Executive Chef will work in accordance with the executive management team while overseeing Kitchen Staff to ultimately execute a successful culinary program. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit and strive to continually improve guest and employee satisfaction. The Executive Chef will be invited to participate in, influence and contribute to Spiegelworld’s BEAF (Beverage, Entertainment, Art & Food) experience. This role reports to the Restaurant General Manager.

Responsibilities

• Responsible for the overall quality and profitability of the restaurant’s culinary program.
• Working closely with Spiegelworld and resort partners to ensure an expertly coordinated launch of this new concept.
• Writing and coordinating the creation of SOPs for the kitchen activities to ensure all standards are being met and train staff appropriately.
• Overseeing all kitchen operations for restaurant and theater, ensuring an integrated experience.
• Being visible in the kitchen operation, actively participating in service and daily operations.
• Ensuring consistent execution of all menus and recipes, training and accountability of the culinary team in execution.
• Designing new recipes, planning menus, and selecting plate presentations.
• Interviewing, hiring, training, and overseeing new BOH leadership and staff.
• Maximizing revenue and managing to a budget through effective inventory management and planning for additional resources during high volume periods.
• Selecting, training, evaluating, leading, motivating, and coaching all employees to ensure that established cultural and core standards are met.
• Maintains knowledge of all state health department regulations, policies and procedures and oversees daily operations to make sure all conditions and standards are met with 100% accuracy.
• Controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory.
• Actively developing their F&B knowledge and instilling excitement and passion for food, beverage, and service in their team. Conducting regular education sessions for staff on products and techniques.
• Appropriately engaging with guests during service and taking ownership of guest feedback on dishes.
• Ensuring all resources for an efficient operation are in place, directing routine inventories, conducting routine inspections of the kitchen, refrigeration, and prep spaces.
• Performing pre-shift line up and post-service checks; ensuring kitchen staff are aware of daily specials, new preparations, and VIP guests.
• Participates in departmental and venue meetings, facilitating the flow of pertinent information from management to employees.
• Holding and attending regular operational meetings to ensure effective coordination and cooperation between departments.
• Performing administrative tasks, taking stock of food and equipment supplies, scheduling staff, and doing purchase orders.
• Supervising overall kitchen operations including routine cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, refrigeration, and prep areas.
• Maintains a safe and professional work environment at all times.
• Assists in the hiring, coaching/counseling, termination of employees in their respected kitchen.
• Maintains knowledge and understanding of the CBA and operates in accordance working with union representation to create a cohesive working environment.