City
Las Vegas
State
NV
Shift
Varies
Type of Shift
Full Time
Department
Food & Beverage

Tavern Chef 571

PT’s Tavern Group (Las Vegas, NV)

Description:

Summary:

Responsible for the overall operation and facilitating the flow of food preparation in the kitchen, including service standards, staffing and efficiency.

 

Ensure daily operations and experiences meet guest expectations. Appropriately respond to and assist Regional Operations Manager with any escalated departmental concerns and guest and/or team member challenges.

 

Essential Functions and Responsibilities:

  • Train, develop, measure performance, discipline, and schedule tavern staff
  • Lead the tactical execution of strategic initiatives under the direction of division leadership
  • Establish standards of service within assigned tavern(s) and ensure achievement
  • Monitor and control labor while maintaining adequate coverage in the tavern based on business demands
  • Assume complete charge of the kitchen 
  • Plan, organize and implement daily assignments; maintain knowledge of all cook classifications and understand their duties and assignments
  • Know the proper preparation of all menu items to specifications and guidelines   
  • Check the methods of preparation, sizes or portions, and the garnishes, inventory
  • Oversee food deliveries and proper rotation of all perishable food items
  • Maintain and enforce all company and health department sanitation requirements and must adhere to all health department regulations
  • Observe each team member in the classification assigned at least once a shift to ensure duties are performed to Company’s specifications
  • Enforce dress code and appearance standards
  • Adapt crew to changes in volume of business
  • Maintain a daily production inventory
  • Assist in the cooking, portioning and cleaning in the kitchen on a daily basis
  • Provide outstanding customer service in a timely manner to both guests and fellow team members
  • Perform other duties as assigned

Requirements:

Qualifications

  • Minimum two years of previous experience in Kitchen Management
  • Ability to effectively communicate in one-on-one, small group, and large group settings 
  • Able to effectively present information to top management and public groups
  • Ability to apply common sense reasoning to variety of situations
  • Able to read, analyze, and interpret the most complex of documents, such as technical journals, financial reports and legal documents
  • Ability to write effective letters, memos, speeches, and articles for publication. Ability to respond to inquiries or complaints from staff members at all levels, guests, regulatory agencies, or members of the business community
  • Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals, and work with mathematical concepts such as probability and statistical inference
  • Intermediate computer skills
  • Must be at least 21 years of age
  • High school diploma or equivalent preferred
  • Ability to functionally communicate occupational-based English, both written and verbal
  • Obtain and maintain all work cards as required by the company
  • Verify right to work in the United States

 

Work Cards

  • Health  

 

Physical Requirements

  • Frequently lift and/or carry up to 50 lbs. at floor, knee, waist, and/or chest levels, and over head
  • Occasionally bend, reach, twist, climb, squat, kneel, and sit
  • Constantly standing and walking
  • Constant use of hearing and vision, distinguish between shades of color, and use tools or equipment requiring a high degree of dexterity

 

Work Environment Potential Conditions

  • Indoor
  • Smoky and noisy
  • Extreme hot and cold temperatures, including humidity
  • Slippery surfaces and chemical agents 

 

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.