Executive Chef

Overview

Come join Team Atlantis! The Executive Chef is responsible for maintaining exceptional guest service standards, overseeing the daily operations of all food and beverage outlets, and ensuring compliance with company policies and health regulations. This position involves team leadership, financial management, operational oversight, and creative input for menu development, aiming to achieve guest satisfaction, team member engagement, and overall profitability.

Monarch Casino & Resort, Inc. (MCRI), is publicly traded and the parent company of Atlantis. Atlantis is recommended by Forbes Travel Guide with a Four Star Spa. Atlantis is rated by AAA as a Four Diamond resort; less than five percent of the nearly 31,000 properties approved by AAA achieve this Four Diamond designation. The Steakhouse and Bistro Napa restaurants at Atlantis are recommended by Forbes Travel Guide and consistently receive the highest ratings by TripAdvisor. Since 2000 Atlantis Steakhouse and Bistro Napa restaurants at Atlantis have received the Award of Excellence from Wine Spectator.

Atlantis was the first casino in northern Nevada to launch an organics recycling program, single-stream recycling program, and biodiesel fuel recycling program, and has been awarded the prestigious top rating of Four Green Globes by the Green Building Initiative (GBI) and is recognized as a property that demonstrates national leadership and excellence in the practice of water, energy, and environmental efficiency to reduce environmental impacts.

Responsibilities

• Guest Service Excellence: Implement and uphold exemplary guest service standards. Address guest concerns and ensure a pleasant atmosphere across all facilities.
• Team Leadership: Supervise, train, evaluate, and coach team members to maintain high performance and promote a positive team environment.
• Operational Oversight: Monitor food and beverage outlets to ensure compliance with cleanliness, presentation, and service standards. Maintain a consistent floor presence to oversee operations and interact with guests and staff.
• Policy Compliance: Enforce company policies, health department regulations, and sanitation standards. Conduct regular inspections to ensure adherence.
• Menu Development: Collaborate on menu design, additions, and modifications, considering food costs and preparation standards.
• Budget Management: Assist in developing and monitoring budgets, implementing cost control measures, and analyzing financial reports to improve profitability.
• Facilities Maintenance: Ensure the upkeep, safety, and efficient utilization of equipment and facilities. Communicate with the engineering team regarding maintenance needs.
• Scheduling and Staffing: Manage schedules to ensure adequate coverage during holidays, events, and regular business operations.
• Strategic Contributions: Develop marketing and action plans to increase guest satisfaction, revenue, and market share. Lead initiatives for innovation and operational improvements.
• Other duties as assigned my management.

While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus.

Qualifications

• Associate’s degree or higher in Food & Beverage Management, Culinary Arts, or a related field. A Bachelor’s or Master’s degree is preferred.
• Executive Chef certification from the American Culinary Federation and Serv-Safe certification (or ability to obtain within 180 days).
• At least 5 years as an Executive Chef and 10 years of progressive culinary leadership in high-volume environments. Experience with multiple outlets is preferred.
• Strong written and oral communication skills.
• Ability to mentor and inspire team members.
• Creative thinking for menu and service innovations.
• Strong organizational and multitasking abilities.

Physical Requirements

• Regular physical activity, including standing, walking, lifting (50+ lbs.), and performing tasks requiring flexibility and strength.
• Excessive walking and standing is required for approximately 80% of the assigned shift.
• Moderate computer use with minimal eye strain.

Performance Expectations

• Foster a safe and enjoyable work environment for team members and guests.
• Lead by example, inspiring excellence in guest service and team performance.
• Effectively manage resources and make sound decisions to enhance operations and financial outcomes.
• Maintain property standards, protect assets, and ensure operational efficiency.
• Demonstrate professionalism, integrity, and a commitment to continuous improvement.
• This role demands a high level of leadership, creativity, and operational expertise to deliver an exceptional dining experience while meeting organizational goals.

***Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair colors. ***

Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following:

• Comprehensive benefits (medical, dental, vision, supplemental coverage)
• 401K retirement savings plan + discretionary match
• Education Tuition Reimbursement Program
• Paid Vacation
• Holiday Pay
• Recreation /Fitness Discounts
• Weekly Resort Prizes
• Career Development and Training Workshops
• FREE daily meal
• Internal Advancement