Assistant Room Chef

Summary:

Responsible for the assigned day to day operation(s) and direct supervision of all activities within the kitchen and back of house of the culinary departments. Ensure daily operations and experiences meet guest expectations. Appropriately respond to and manage any escalated departmental concerns and guest and/or employee challenges. Assist the Executive Chef with the development and execution of the division’s strategic plans.

Essential Functions and Responsibilities:

• Hire, train, develop, measure performance, discipline, and schedule department staff
• Assist the Executive Chef with leading the tactical execution of strategic initiatives under the direction of division leadership
• Enforce standards of service within assigned department(s) and ensure achievement
• Monitor and control labor within the department while maintaining adequate coverage in the department based on business demands
• Maintain knowledge of all recipes to ensure food preparation is correct and of high quality
• Ensure all plates that leave the kitchen meet the recipe specs and plate presentation guidelines of the room
• Ensure proper handling, preparation, storage, portioning and presentation of food
• Ensure the kitchen area remains clean at all times
• Order and maintain all food and beverage supplies, ensuring proper expense controls, when assigned
• Ensure all food is served and prepared within health, safety and sanitation guidelines
• Provide outstanding guest service in a timely manner to both guests and fellow team members that meets the company’s guest service culture standards
• Perform other duties as assigned

Qualifications

• Minimum 2 years’ experience in a leadership position in a F&B venue or restaurant performing same or similar job duties preferred
• Experience using collaborative leadership and team building techniques to develop and facilitate a positive working environment
• Proven successful experience maintaining staffing and labor costs preferred
• Understanding ordering, forecasting, and scheduling preferred
• Previous experience with point-of-sale systems, computers and calculators
• Ability to manage multiple tasks and remain calm in a very high-paced, busy environment
• Previous experience exercising sound judgment when dealing with difficult guest situations
• Experience overseeing and maintaining a professional workplace
• Previous gaming experience preferred
• At least 21 years of age
• Graduate of a culinary arts program preferred
• Ability to communicate effectively in English
• Bi-lingual in Spanish a plus
• Obtain and maintain all work cards as required by the company
• Verify right to work in the United States

Work Cards

•   Clark County Health card

Physical Requirements

• Ability to push and/or pull up to 100 lbs.
• Frequently lift and/or carry up to 50 lbs. at floor, knee, waist, and/or chest levels
• Occasionally sit
• Frequently bend, reach, twist, squat, kneel, and communicate via radio
• Constant use of hearing and vision, walk, stand, communicate using a paging system, distinguish between shades of color, taste, and use tools or equipment requiring a high degree of dexterity

Work Environment Potential Conditions

• Indoor
• Smoky and noisy
• Slippery surfaces

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice. Must be able to perform the essential functions of the position with or without reasonable accommodation.