Gecko Hospitality (Corporate)
Assistant Executive Chef
Gecko Hospitality (Corporate), Verona Beach, New York, United States
Overview
The Assistant Executive Chef is a senior culinary leader instrumental in driving the gastronomic vision and operational excellence of our upscale, fine-dining restaurant within a premier casino environment. This position upholds the highest standards of culinary artistry, guest satisfaction, and team mentorship. The Assistant Executive Chef will perform advanced cooking tasks, lead a dynamic team of chefs and culinary professionals, and manage all kitchen aspects to ensure a consistently superior product. This role aims to enhance guest and team member satisfaction while maximizing the culinary department's financial performance. Responsibilities
Leadership & Team Management:
Supervise, mentor, and inspire the culinary team (Sous Chefs, Chefs de Partie, and Line Staff); coordinate schedules, station assignments, and workflows in a high-volume, fine-dining environment while fostering accountability and excellence. Operational Excellence:
Oversee daily kitchen operations, ensure flawless execution of standardized recipes, plating, and service standards; continuously refine processes for consistency, quality, and efficiency. Guest Experience:
Engage with guests, address special requests, and ensure each dish contributes to a memorable dining experience that reflects the restaurant’s fine-dining reputation. Menu Development:
Collaborate with the Executive Chef to conceptualize, develop, and implement innovative menu offerings; analyze guest feedback and trends to identify opportunities for enhancements. Training & Development:
Design and lead training programs to elevate culinary skills, creativity, and professionalism; mentor staff to foster innovation and growth. Financial Oversight:
Partner with the Executive Chef to manage food costs, labor costs, and operating expenses; analyze P&L, identify variances, and implement cost-control strategies without compromising quality. Safety & Compliance:
Enforce food safety, sanitation, and health code compliance; conduct daily inspections and ensure adherence to ServeSafe and HACCP protocols. Collaboration:
Maintain open relationships with front-of-house, service teams, and vendors to ensure a cohesive guest experience and inventory management. Qualifications
A degree in Culinary Arts is highly preferred; a combination of extensive experience and education will be considered. Minimum of 7-10 years of progressive culinary leadership experience. Minimum of 5 years in a high-volume, upscale, or fine-dining environment (preferably within a four or five-star hotel or casino). Proven experience managing and developing a large culinary team. Proficiency in menu development, costing, and culinary engineering. Advanced financial management skills including budgeting, P&L analysis, and cost control. Expert knowledge of food safety regulations (HACCP and ServeSafe; Manager Certification required). Excellent communication skills with guests, staff, and leadership. Proficiency with Microsoft Office Suite and inventory management software. Benefits
Competitive base salary plus a performance-based bonus program Comprehensive medical, dental, and vision insurance Flexible spending account options Group life, AD&D, and voluntary life insurance Short- and long-term disability coverage 401(k) retirement plan with matching contributions Employee assistance program Paid holidays Discounts on a wide range of services and products Relocation assistance provided Details
Base pay range: $120,000.00/yr - $140,000.00/yr Seniority level: Mid-Senior level Employment type: Full-time Job function: Management Industries: Hospitality, Restaurants, and Gambling Facilities and Casinos
#J-18808-Ljbffr
The Assistant Executive Chef is a senior culinary leader instrumental in driving the gastronomic vision and operational excellence of our upscale, fine-dining restaurant within a premier casino environment. This position upholds the highest standards of culinary artistry, guest satisfaction, and team mentorship. The Assistant Executive Chef will perform advanced cooking tasks, lead a dynamic team of chefs and culinary professionals, and manage all kitchen aspects to ensure a consistently superior product. This role aims to enhance guest and team member satisfaction while maximizing the culinary department's financial performance. Responsibilities
Leadership & Team Management:
Supervise, mentor, and inspire the culinary team (Sous Chefs, Chefs de Partie, and Line Staff); coordinate schedules, station assignments, and workflows in a high-volume, fine-dining environment while fostering accountability and excellence. Operational Excellence:
Oversee daily kitchen operations, ensure flawless execution of standardized recipes, plating, and service standards; continuously refine processes for consistency, quality, and efficiency. Guest Experience:
Engage with guests, address special requests, and ensure each dish contributes to a memorable dining experience that reflects the restaurant’s fine-dining reputation. Menu Development:
Collaborate with the Executive Chef to conceptualize, develop, and implement innovative menu offerings; analyze guest feedback and trends to identify opportunities for enhancements. Training & Development:
Design and lead training programs to elevate culinary skills, creativity, and professionalism; mentor staff to foster innovation and growth. Financial Oversight:
Partner with the Executive Chef to manage food costs, labor costs, and operating expenses; analyze P&L, identify variances, and implement cost-control strategies without compromising quality. Safety & Compliance:
Enforce food safety, sanitation, and health code compliance; conduct daily inspections and ensure adherence to ServeSafe and HACCP protocols. Collaboration:
Maintain open relationships with front-of-house, service teams, and vendors to ensure a cohesive guest experience and inventory management. Qualifications
A degree in Culinary Arts is highly preferred; a combination of extensive experience and education will be considered. Minimum of 7-10 years of progressive culinary leadership experience. Minimum of 5 years in a high-volume, upscale, or fine-dining environment (preferably within a four or five-star hotel or casino). Proven experience managing and developing a large culinary team. Proficiency in menu development, costing, and culinary engineering. Advanced financial management skills including budgeting, P&L analysis, and cost control. Expert knowledge of food safety regulations (HACCP and ServeSafe; Manager Certification required). Excellent communication skills with guests, staff, and leadership. Proficiency with Microsoft Office Suite and inventory management software. Benefits
Competitive base salary plus a performance-based bonus program Comprehensive medical, dental, and vision insurance Flexible spending account options Group life, AD&D, and voluntary life insurance Short- and long-term disability coverage 401(k) retirement plan with matching contributions Employee assistance program Paid holidays Discounts on a wide range of services and products Relocation assistance provided Details
Base pay range: $120,000.00/yr - $140,000.00/yr Seniority level: Mid-Senior level Employment type: Full-time Job function: Management Industries: Hospitality, Restaurants, and Gambling Facilities and Casinos
#J-18808-Ljbffr