Job Title:   Assistant Chef - Brew Pub
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Monte Carlo
Food & Beverage - Kitchen/Chef/Cook/Helper
21 and over

  • Ensure all products are rotated on a first-in, first-out philosophy.
  • Ensure all requisitions are processed properly and placed in designated area.
  • Maintains and exhibits a solid knowledge and understanding of all food products and is able to skillfully apply culinary and cooking techniques
  • Able to identify and safely use all kitchen equipment.
  • Regularly restocks all kitchen supplies and food items required for service.
  • Properly labels and dates all products to ensure safekeeping and sanitation.
  • Able to apply advanced knife skills required for service.
  • Able to create, read, measure, and execute recipes.
  • Maintaining an exceptional menu knowledge and attention to detail with plate presentation.
  • Versatile in preparing both hot and cold items.
  • Assisting Chef, cooks, and pantry workers and helpers as needed in execution of service.
  • Maintaining a solid knowledge, understanding and preparation of base sauces, stocks and soups.
  • Skillfully and knowledgably working each kitchen stations.
  • Maintaining supervisory role in the absence of the Chef.
  • Ensuring food quality is superior and takes action to correct any irregularities.
  • Conducting training for cooks pantry workers, helpers and kitchen workers on job responsibilities.
  • Producing production list to ensure efficient execution of service.
  • Conduction inventory on a regular basis to ensure proper par levels.
  • Working as a team, assisting all guests and employee’s needs and inquiries.
  • Effectively communicating with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
  • Following all procedures and policies set forth by the company, division and department.
  • Follow all health and safety regulations.
  • Able to assist Executive Chef by controlling food and labor cost.
  • Able to assist Executive Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items.
  • Able to do kitchen scheduling.
  • Assisting executive Chef by establishing goals and objectives that focus on profit, product and people.
  • Ensures kitchen equipment is properly maintained and functioning.

  • At least 3 years of similar chef experience.
  • Working knowledge of knives, knife skills, and small wares equipment.
  • Working knowledge of health, safety, and sanitation procedures.
  • Working knowledge of weights, measures, and various cooking techniques.
  • Excellent customer service skills.
  • Ability to lead and mentor a team.
  • Professional appearance and demeanor.
  • Ability to speak, read and write in English.
  • 5 or more years of similar experience as a Chef.
  • Degree in Culinary Arts or related field.
  • Previous experience working in a similar resort setting.
  • Previous experience managing employees using a Collective Bargaining Agreement.

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