Job Title:   Assistant Chef - Production Kitchen
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Vdara Hotel & Spa
Food & Beverage - Kitchen/Chef/Cook/Helper
18 and over

  • Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
  • Maintain an exceptional menu knowledge and attention to detail with plate presentation.
  • Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
  • Maintain and exhibit a solid knowledge and understanding of all food products and is able to skillfully apply culinary and cooking techniques.
  • Provide food and beverage for all Food and Beverage outlets, including but not limited to: Room Service, Employee Dining Room, Pools, Gourmet Grocery and Banquet Events.
  • Maintain supervisory role in the absence of the Executive Chef.
  • Ensure all products are rotated on a first-in, first-out philosophy.
  • Properly label and date all products to ensure safekeeping and sanitation.
  • Assist Chef, Master Cooks, Cooks, Pantry Workers and Helpers as needed in execution of service.
  • Skillfully work each kitchen stations.
  • Ensure that food quality is superior and takes action to correct any irregularities.
  • Conduct training for Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilities.
  • Conduct inventory on a regular basis to ensure proper par levels.
  • Work as a team, assisting all guests’ and employees’ 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.
  • Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.
  • Assist with designing and implementing new menus and menu engineering.
  • Provide management and support of all kitchen employees ensuring proper scheduling and vacation planning.
  • Check on all ongoing events, staffing, reviewing changes, and last minute Banquet Event Order updates.
  • Read and make sure all Banquet Event Orders are correct and product has been ordered.
  • Assist Banquet staff with their job functions to ensure optimum service to guests.
  • Maintain positive guest relations at all times.
  • Establish the day's priorities and assign production and prep task to staff to execute.
  • Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
  • Requisition the day’s supplies and ensure that they are received and stored correctly, communicating with warehouse.
  • Inspect grooming and attire of staff; rectify any deficiencies.
  • Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
  • Review sales and food cost daily, resolve any discrepancies.
  • Monitor and ensure that all closing duties are completed to standard before staff sign out.
  • Foster and promote a cooperative working climate, maximizing productivity and employee morale.
  • Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands.
  • Other related duties as necessary.

  • At least 5 years of related experience at a high volume, five star quality operation.
  • At least 3 years of management experience in food and beverage management.
  • Previous experience in labor and food cost control.
  • Working knowledge of all products, food ingredients, planning and developing menus and recipes.
  • Excellent customer service skills.
  • Ability to lead and mentor a team.
  • Professional appearance and demeanor.
  • Good communication and organizational skills.
  • Strong coaching and development skills.
  • Associates Degree in Culinary Arts or recognized formal certified training program from a national association.
  • Ability to speak, read and write in English.


  • Previous experience working in a similar resort setting.

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