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POSITION SUMMARYOversees all food preparation and kitchen service in Banquets. Responsible for the normal flow of operations on every work shift. Responsible in maintaining and control of all food and labor cost that has been budgeted. All duties are to be performed in accordance with department and property policies, practices and procedures.

POSITION RESPONSIBILITIES/DUTIES:

  • Oversee all kitchen-related activities pertaining to the normal operation of the Banquets, Menu & Staff.
  • Continuously create new menu items and specialty dishes for banquets; conduct tastings as needed to test new menu items. Includes creating special menu items for special events and groups/guests.
  • Manage Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements.
  • Continuously evaluate staffing levels in accordance with business demand, forecasts, and budgetary guidelines; ensuring necessary adjustments are made as needed.
  • Monitor and enforce Company and Departmental safety policies, Health Department Standards and all other applicable.
  • Responsible for all direct purchases and buying duties for the Banquet Kitchen including monitoring food cost.
  • Monitor waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.
  • Oversee service of menu – Supervise and assists in plate up, coordinate the buffet and reception setup. Delegate station assignments. Checks food items.
  • Oversee product consistency and make necessary modifications according to business needs.
  • Monitor training of new employees to help them achieve higher status.
  • Oversee for all banquet events production duties list and scheduling.
  • Attend and review all banquet event and pre-convention meetings when required.
  • Collaborate all menus and specs with Banquet Director
  • Other job related duties as requested

This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.

SUPERVISORY RESPONSIBILITIES:

  • Banquet Sous Chef

EDUCATION and/or EXPERIENCE:

Required:

  • A four (4) year degree in Culinary Arts or equivalent work experience.
  • Minimum five (5) years of experience in related culinary position with experience in management/supervision of employees.
  • Effectively communicate in English, in both written and oral formsPreferred:
  • Bilingual, English as the primary or secondary language
  • Previous experience working in a similar resort setting

CERTIFICATES, LICENSES, REGISTRATIONS:

  • MA Gaming License as required
  • Valid Health Card / Food Handlers Card
  • Proof of eligibility to work in the United States

KNOWLEDGE/SKILLS/ABILITIES:

  • Excellent culinary skills
  • Ability to work/perform in front of a live audience
  • Strong organizational skills with attention to detail and quality
  • Ability to effectively prioritize, organize and follow-up with tasks
  • Working knowledge of kitchen equipment
  • Excellent customer service skills.
  • Interpersonal skills to effectively communicate with all business contacts.
  • Ability to effectively communicate in English, in both oral and written forms.WORK SCHEDULE/HOURS:
  • Regular scheduled hours : Work Days: Varies Hours: Varies
  • Other – Must be flexible if needed for occasional work outside of normal business hours.