EXEC CHEF

Overview

Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops®, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world’s largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power’s North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category.

HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes’ Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit www.hardrock.com or shop.hardrock.com.

Responsibilities

The Executive Chef is responsible for the overall operations for the back of house and kitchen area of the cafe. In addition, the Executive Chef will ensure that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also, the Executive Chef supports the cafe’s senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives.

• Demonstrate financial comprehension of Cafe’s budget and P&L.
• Effectively control costs of food and related purchases in alignment with budgeted expectations.
• Manage staff schedules in accordance with the cafe’s budget and forecast models.
• Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements.
• Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand standards.
• Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the Cafe.
• Develop kitchen team in all aspects of kitchen execution from 100% recipe adherence to banquet service.
• Foster an environment of customer service in which all team members put the guest first in every situation.
• Execute established food standards for overall guest satisfaction that meet or exceed brand standards.
• Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to guests.
• Attract and retain the most exceptionally talented culinary talent available in the market and place them in positions that leverage their skills and expertise for maximum impact.
• Clearly define goals and expectations for Heart of House hourly team members using performance review tools and hold your people accountable for successful performance.
• Support staff development and advancement along well-defined career paths.
• Manage a diverse team ensuring a balanced and proactive approach to increasing individual potential across the team
• Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employee
• Possess a self-motivated approach to his/her own personal and professional

This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned.

Qualifications

EXPERIENCE, EDUCATION, AND CERTIFICATIONS

• Minimum 15 years of experience in the hospitality industry inclusive of restaurant culinary operations.
• Possess all local food management and safety certifications.

SKILLS

• Ability to learn and bring "out of the box" ideas to their team.
• Genuine enthusiasm and aptitude for food.
• Excellent verbal and written communication skills.
• High level of business acumen and common sense.
• Demonstrates strong problem solving skills through ability to diagnose and implement solutions.
• Must possess strong communication and listening skills, excellent speaking, reading and writing.
• Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas.
• Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization.
• Multiple language abilities a plus, fluency in English required.

PHYSICAL DEMANDS

• Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, bending) for extended periods of time.
• Ability to sit for extended periods of time.
• Ability to make repeating movements of the arms, hands, and wrists.
• Ability to express or exchange ideas verbally and perceive sound by ear.
• Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
• Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds.
• Ability to turn or twist body parts in a circular motion.
• Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.
• Ability to travel via auto or airplane for long periods of time.

ADDITIONAL REQUIREMENTS

• N/A