Assistant Chef, Catering & Banquets - Resorts World Las Vegas

Summary Statement:

The Assistant Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of house and personnel functions for assigned venue(s). The Assistant Chef serves as a role model and mentor to the chefs, line cooks, and will act as an ambassador for the organization as they promote the employer brand.

Primary Job Duties: – Includes but is not limited to:

• Conduct meetings and work alongside Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution.
• Manage all aspects of personnel for back of house staff in catering/banquet including hiring, training, development, and corrective planning.
• Achieve daily sales and assigned cost goals.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Assist with food prep, station cooking and plating of food when necessary.
• Manage inventory, purchasing and receiving of both front of house and back of house products.
• Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
• Develop menu standards and maintain presentation quality.
• Assist with conducting daily line-ups and/or pre-shift meetings.
• Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members.
• Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc.
• Other duties as assigned.

Qualifications: – Includes but is not limited to: 

• Degree in Culinary Arts or a related field or training.
• Previous experience in catering/banquet operations.
• Previous experience in a large, luxury resort setting.

Minimum Education and Experience:

• At least three years of experience within Culinary or a directly related operational area/field.
• At least two years of directly related operational management experience at a similar leadership level.

Preferred:

• Degree in Culinary Arts or a related field or training.

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States.
• Ability to obtain the following:
  • Food Handling Card