Chef de Cuisine- Egg Slut

ROLE EXPECTATIONS

Responsibilities include, but are not limited, to the following:

• Lead and inspire the culinary team to deliver an exceptional dining experience that reflects the restaurants vision and culinary standards.
• Direct the preparation, portioning, garnishment, and presentation of all food to ensure consistent quality and visual appeal.
• Develop and test new recipes that align with current trends and elevate the guest experience.
• Ensure compliance with all health, safety, and sanitation regulations in accordance with state health department standards.
• Lead, mentor, train, and assist the culinary team including line cooks and prep staff to foster growth and maintain high performance.
• Monitor and manage food and labor costs, contributing to overall profitability while maintaining quality and consistency.
• Oversee kitchen administrative responsibilities including payroll, scheduling, staffing, section assignments, and labor tracking.
• Provide coaching, performance management, and disciplinary action when necessary, ensuring all teammates are trained in accordance with company policies.
• Maintain a clean, organized, and safe kitchen environment.
• Attend and participate in department and venue meetings to communicate updates, expectations, and ensure team alignment.
• Demonstrate strong leadership presence during service, including interacting with guests and VIPs when appropriate.
• Promote a culture of teamwork, professionalism, and hospitality across all areas of operation.
• Uphold professional grooming standards and serve as a role model to staff in both conduct and appearance.
• Stay up to date on industry trends and continuously seek opportunities for culinary innovation and excellence.
• Ensure courteous and friendly interactions with vendors, guests, and team members at all times.
• Perform all other job-related duties as assigned.

SUPERVISORY RESPONSIBILITIES

• Cooks
• Fountain Workers

REQUIREMENTS

• At least 21 years of age
• Minimum of 7-10 years previous experience as senior management or the equivalent in a high volume, multi-venue environment.
• Excellent written and verbal communication skills with an aptitude for simplifying complex topics.
• Ability to collaborate across teams and engage with Team Members at all levels.
• Detail-oriented, well-organized, and adept at managing multiple projects simultaneously.
• Proficient in Excel, Word, and other MS Office applications.
• Have strong organizational skills with the capacity to meet strict deadlines.
• High School Diploma or GED (required).

PREFERRED

• Bachelors Degree preferred or equivalent combination of education or experience
• Previous experience working in a similar resort setting

CERTIFICATIONS, LICENSES, REGISTRATIONS

Must be able to qualify for licenses and permits required by federal, state and local regulations.

• Food Handler Health Card]
• Alcohol Awareness
• ServSafe Nevada