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EXECUTIVE CHEF - HECHO (FT)
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VP FINANCE SHARED SERVICES
Assistant Chef - Production Kitchen
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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