Corporate Chef Job at Blau & Associates, Las Vegas, NV

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  • Blau & Associates
  • Las Vegas, NV

Job Description

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Blau & Associates is a strategic restaurant planning and development company that specializes in creating exceptional food-and-beverage concepts. Founded by Elizabeth Blau in 2003, our team applies extensive industry experience with modern analytics to help a wide range of clients conceptualize, establish, operate, and reinvigorate food and beverage outlets.

This is an excellent opportunity for a motivated and ambitious individual looking to further their career in hospitality. As the Corporate Chef, this position will work directly with the leadership team to manage the day-to-day kitchen operations in Las Vegas and Dallas, as well as assist in consulting projects from Blau & Associates clients.

OBJECTIVES

  • Ensures food quality & food safety measures are executed to the companys expectations.
  • Ensures food and labor costs are maintained.
  • Continually evaluates equipment, inventory, labor, & business volume and takes appropriate actions to ensure all areas are prepared and in working order.
  • Ensures consistency and quality standards.
  • Assists in menu planning, in house marketing, and food related promotions supporting the operation.
  • Ensures the Culinary Team is properly trained, managed and developed.
  • Lead the team to contribute to improving performance initiatives by defining roles, purpose, responsibility, accountabilities, and monitor performance.
  • Mentor staff through ongoing on the job coaching and positive reinforcement.
  • Work with Blau and Associate team members to ensure highest quality and timely completion on necessary deliverables.
  • Assist in analyzing local market, trends, and competitive sets, local vendor relations and procurement.
  • Internal project organization and development
  • Attend selected meetings, if necessary, to represent Blau and Associates
  • Assists in analysis of client documents, deliverable drafting and authorship
  • Assist with research and concept development, if needed

QUALIFICATION STANDARDS

  • 7+ years of culinary management experience
  • Experience in Fine Dining and Hotel operations
  • Experience in fast paced high-volume atmosphere
  • Exceptional organizational and communication skills
  • Strong leadership experience and business acumen
  • Culinary degree and pedigree
  • Flexible schedule and work locations
  • Ability to travel domestic and internationally for a length of time and on short notice
  • Position is full-time and requires regular, reliable attendance

COMPENSATION AND BENEFITS

  • Starting salary: Salary commensurate on experience
  • Annual bonus depending on performance and contribution

Seniority level

  • Seniority level

    Director

Employment type

  • Employment type

    Full-time

Job function

  • Job function

    Management, Strategy/Planning, and Project Management
  • Industries

    Hospitality, Restaurants, and Food and Beverage Services

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Medical insurance

Vision insurance

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Job Tags

Hourly pay, Full time, Local area, Flexible hours,

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