Summary Statement:
The Executive Chef, Catering and Banquets is responsible for the entirety of daily operations of the back of the house functions in banquet and group dining spaces within Resorts World Las Vegas. This position will oversee all activity in the kitchen, training of personnel, menu planning, overseeing product purchasing, and managing culinary budget. The Executive Chef, Banquets serves as a role model and mentor to the chefs and line cooks, and must maintain a professional appearance, language skills and demeanor. The Executive Chef, Banquets is an ambassador for the organization as they promote the employer brand. They are a key partner in the strategic sourcing that ensure quality, quantity & diversity in the applicant pool. Your ability to successfully represent Resorts World Las Vegas will make us the premier employer of choice.
Primary Job Duties: – Includes, but is not limited to:
- 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 & updated.
- Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
- Other duties as assigned.
Qualifications: – Includes, but is not limited to:
- Ability to expedite, service VIP casino guests and prepare custom menus.
- Advanced knowledge of the principles and practices within the fine dining profession. This includes 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.
Minimum Education and Experience:
- 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.
Preferred :
- At least five years of experience in a catering and banquet environment
- Degree in Culinary Arts.
- Previous experience cooking multiple cuisines.
- Previous experience with specialty cooking and production techniques.
- Previous experience managing a team using a collective bargaining agreement.
- Previous experience in a large, luxury resort setting.
Certificates, Licenses, Regulations:
- Proof of eligibility to work in the United States.
- Position required licenses.
Physical Demands:
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Work is typically performed in a kitchen environment.
- Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality.
- Prolonged sitting/standing.
- Bending and reaching.
- Transporting, pushing, pulling, lifting, and maneuvering items weighing up to 50 lbs .
At Resorts World Las Vegas, we believe that every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities.
- Everyone is an Ambassador –No matter where you work at Resorts World Las Vegas, it is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need.
- Everyone works in Safety –If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual.
- Everyone works in Security –If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern.
- Everyone works in EVS –If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual.
- Everyone works in Guest Experience –If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.
