Executive Chef - Events and Logistics

Job Purpose
The Executive Chef for Events & Logistics is responsible for overseeing all culinary operations related to conferences and events at Wynn Al Marjan Casino. This role involves designing and executing high-quality menus, managing kitchen staff, and ensuring that all food preparation and presentation meet the highest standards. The Executive Chef will work closely with the events team to create memorable dining experiences for guests, while maintaining cost control and adhering to health and safety regulations. This position requires a blend of creativity, leadership, and operational expertise to deliver exceptional culinary services for a variety of events. Additionally, this role will oversee the main kitchen, colleague dining, and staff housing, ensuring consistent quality and service across all areas. Catering for 20,000 meals daily

Job Purpose
The Executive Chef for Events & Logistics is responsible for overseeing all culinary operations related to conferences and events at Wynn Al Marjan Casino. This role involves designing and executing high-quality menus, managing kitchen staff, and ensuring that all food preparation and presentation meet the highest standards. The Executive Chef will work closely with the events team to create memorable dining experiences for guests, while maintaining cost control and adhering to health and safety regulations. This position requires a blend of creativity, leadership, and operational expertise to deliver exceptional culinary services for a variety of events. Additionally, this role will oversee the main kitchen, colleague dining, and staff housing, ensuring consistent quality and service across all areas. Catering for 20,000 meals daily
Essential Duties
Menu Planning and Execution

• Design innovative and diverse menus tailored to the specific needs of each event
• Ensure the highest quality of food preparation and presentation
• Incorporate seasonal and locally sourced ingredients to enhance menu offerings
  

• Lead, manage, and motivate the culinary team to achieve high performance
• Conduct regular training sessions to ensure staff are knowledgeable about best practices and safety protocols
• Schedule and supervise daily activities of the kitchen staff
• Foster a positive and collaborative work environment, encouraging teamwork and professional development
  

• Oversee the day-to-day operations of the main kitchen, colleague dining, and event kitchens, ensuring efficiency and productivity
• Maintain and manage inventory of ingredients, supplies, and equipment
• Ensure proper maintenance and use of all kitchen equipment
• Coordinate with the maintenance team for timely repairs and servicing of equipment
  

• Ensure compliance with all health and safety regulations, including food handling and sanitation standards
• Conduct regular inspections to identify and address any potential safety hazards. Implement and enforce proper cleaning routines for all kitchen areas and equipment
• Develop and update health and safety policies and procedures as needed
  

• Collaborate with the events team to plan and execute successful events
• Communicate effectively with other departments to coordinate activities and resolve any issues
• Provide regular updates to senior management on the status of culinary operations
• Participate in departmental meetings to discuss operational improvements and address any concerns
  

• Conduct regular inventory checks and manage stock levels to prevent shortages
• Monitor and control costs related to culinary operations, ensuring budget adherence
• Implement measures to reduce waste and improve efficiency
• Prepare and manage the culinary budget, ensuring cost-effective use of resources
  

• Ensure that all culinary operations contribute to a seamless and exceptional guest experience
• Address any guest concerns related to food quality and presentation promptly and professionally
• Support the events team in delivering high-quality service during events
  

• Maintain accurate records of inventory, equipment maintenance, and staff training
• Prepare reports on culinary operations for senior management
• Ensure compliance with all company policies and procedures
  

• Continuously strive for culinary excellence by incorporating the latest trends and techniques in food preparation and presentation
• Develop and implement innovative culinary concepts that set the standard for quality and creativity in the industry
• Ensure that all dishes reflect the highest standards of taste, texture, and visual appeal
• Foster a culture of innovation within the culinary team, encouraging creativity and experimentation
  

• High School Diploma: This is the minimum educational requirement
• Culinary School: training from a culinary school, earning an associate's or a degree in culinary arts
  

• At least 5 years of experience in a comparable role within the hospitality sector
• Proven ability to manage large teams and oversee culinary operations for events
• Extensive experience in catering for large volumes, handling up to 20,000 covers daily
• Expertise in high-end banqueting for events with 1,500+ guests
  

• Extensive knowledge of culinary techniques and trends
• Ability to create innovative and high-quality menus
  

• Strong leadership and supervisory skills to effectively manage and direct the culinary team
• Ability to motivate, mentor, and guide team members to ensure optimal performance
  

• Excellent verbal and written communication skills to facilitate smooth coordination with other departments
• Ability to communicate clearly and effectively with staff and management
  

• Strong organizational skills to manage inventory, schedules, and daily operations efficiently
• Attention to detail to ensure cleanliness and compliance with health and safety standards
  

• Proficiency in using computer applications such as Word and Excel
• Familiarity with inventory management software and systems

• Seniority level Director

• Employment type Temporary

• Job function Management and Manufacturing
• Industries Hospitality

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