Assistant Chef - Convention/Banquets (ARIA)

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• Ensure all products are rotating on a first-in, first-out philosophy.
• Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply culinary and cooking techniques.
• Regularly restock all kitchen supplies and food items required for service.
• Assist Executive Chef, Master Cook, Cooks, Pantry Workers and Helpers as needed in execution of service.
• Conduct training for Master Cooks, Cooks, Pantry Workers, Helpers and Kitchen Workers on job responsibilities.
• Conduct inventory on a regular basis to ensure proper par levels.
• Ensure all requisitions are processed properly and placed in designated area.
• Identify and safely use all kitchen equipment.
• Properly label and date all products to ensure safekeeping and sanitation.
• Apply advanced knife skills required for service.
• Create, read, measure, and execute recipes.
• Maintain an exceptional menu knowledge and attention to detail with plate presentation.
• Versatile in preparing both hot and cold items.
• Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups.
• Skillfully and knowledgably work each kitchen stations.
• Maintain supervisory role in the absence of the Executive Chef.
• Ensure food quality is superior and takes action to correct any irregularities.
• Produce production list to ensure efficient execution of service.
• Work as a team, assisting all guests and employee's needs and inquiries.
• Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Assist Executive Chef by controlling food and labor cost and establishing goals and objectives that focus on profit, product and people.
• Assist Executive Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items.
• Ensure kitchen equipment is properly maintained and functioning.
• Perform all other job related duties as requested.

Required:

• At least 3 years of similar work experience.
• Working knowledge of knives, knife skills and small wares equipment.
• Working knowledge of health, safety and sanitation procedures.
• Working knowledge of weights and measures and various cooking techniques.
• Working knowledge of equipment to include, slicing machine, juicer, Cryovac machine, small wares equipment.
• Ability to lead and mentor a team.
• Excellent customer service skills.
• Have interpersonal skills to deal effectively with all business contacts.
• Professional appearance and demeanor.
• Work varied shifts, including weekends and holidays.
• Basic computer use skills.
• High School diploma or equivalent.
• Able to effectively communicate in English, in both written and oral forms.

Preferred:

• Formal culinary training.
• Previous experience working in a similar resort setting.
• Previous experience managing employees using a Collective Bargaining Agreement.