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in Las Vegas, NV

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The Assistant Executive Chef utilizes business expertise to provide strategic direction and daily oversight for all back-of-house (BOH) culinary operations and staff. All duties are to be performed in accordance with departmental and property policies, practices and procedures.

  • Ensure superior food quality and presentation consistent with the property standards and take corrective action to resolve any areas of concern.
  • Create a culture of excellence that promotes high-quality, fiscally responsible and efficient operations
  • Partner with Executive Chef to implement strategic plan consistent with the Company's strategic vision
  • Provide leadership in the development and monitoring of budgets and Profit & Loss statements to produce both short-term and long-term profitability
  • Establish measurable goals and objectives that focus on profit, product and people
  • Oversee the design, creation, testing and execution of menu items and presentation
  • Maintain exceptional menu knowledge and attention to detail and perform periodic reviews of all menus
  • Assist Catering Department with developing special menus for functions and meet with clients
  • Conduct staff meetings on a regular basis to review department progress on projects and assignments
  • Conduct frequent walk-throughs of kitchen areas and direct personnel to correct any areas of concern
  • Manage food costs and utilize analytics to identify potential efficiencies; ensure proper usage and rotation of all perishable food items
  • Establish guidelines for proper staffing to maximize efficiency and minimize labor costs, while supporting the properties commitment to service excellence
  • Oversee the cleanliness, sanitation and organization of assigned work areas for all outlets
  • Ensure all outlets maintain proper storage procedures as specified by Health department and division requirements
  • Instruct staff in the correct usage and care of all machinery in the kitchen operation, emphasizing safety
  • Maintain operational control of purchasing, receiving, product and purveyor lists
  • Ensure positive guest relations at all times
  • Portray the property with a professional, charismatic image when interacting with all media
  • Participate in the research, development, evaluation and implementation of new products, services, technology, and processes to ensure a competitive position
  • Conduct market research on latest trends, products and technology and remain actively involved with corporate programs and vendors
  • Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction
  • Maintain complete knowledge of all policies, procedures and standards to ensure employee compliance, including employee Food Handler cards
  • Ensure employees meet both state, departmental and company standard requirements concerning sanitation and personal hygiene
  • Oversee programs that provide staff with proper training and developmental opportunities to aid in career aspirations
  • Ensure that all hiring practices, employee disciplinary actions are in accordance with all laws and the culinary bargaining agreement
  • Provide performance feedback, coordinate disciplinary actions and counsel employees
  • Develop solid relationships with external partners and ensure their products and services align with property's standards
  • Drive Corporate Social Responsibility (CSR) initiatives to ensure successful outcomes
  • Perform all other job related duties as requested

Requirements:

  • At least seven (7) years of experience as an Executive Restaurant Chef in high volume and/or property or equivalent culinary environment
  • Bachelor's Degree in Culinary Arts or recognized formal certified training program from a national culinary association or equivalent education and experience

Preferred:

  • Previous experience working in a similar resort setting.
  • Previous supervisory experience
  • Previous experience at a multiple-outlet property
  • Previous experience managing employees using a Collective Bargaining Agreement