Assistant Chef - Main Kitchen (overnight shift) - Wynn Las Vegas

The Assistant Chef in the Main Kitchen is responsible for supporting culinary management in all aspects of cost control, completing inventories and food requisitions, managing and training kitchen staff, supporting the chef de parties and cooks as necessary, supervising the production of food at all stations while ensuring food quality is according to outlet standards.  This positions ensures that all government health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are followed. 

Key Responsibilities

Operational Management includes, but is not limited to, the following: 

• Maintain consistent Wynn food quality standards.
• Monitor and improve consistency of food quality to enhance overall customer experience. 
• Ensure standards and policies are available for staff to create and maintain a safe workplace and environment. 
• Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety. 
• Actively encourage and support team members to participate in decision making processes to assume responsibility and authority. 
• Identify best practices and determine quality and efficiency measures as benchmarks for own performance. 

People Management includes, but is not limited to, the following: 

• Ensure direct reports conform to Wynn policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity. 
• Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance. 
• Maintain the Wynn core values in conducting business.
• Mentor staff through ongoing on the job coaching and positive reinforcement. 
• Provide ongoing reward and recognition of employees by utilizing applicable recognition programs. 
• Involve all members of management in decision making process thereby giving the team a bigger picture prospective. 

• Must have a minimum of three (3) years of culinary management experience in similar environments (banquets, main kitchen, EDR, etc.)
• Knowledge of and exposure to a union environment is preferred
• Must have basic computer skills and knowledge in Microsoft Office is required
• Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification.  Requires a valid health card
• Ability to communicate, read, and write in English fluently and in a professional manner.  Second language is a plus
• A culinary degree is preferred, but not required
• Must exhibit accurate knife skills and the ability to manage all aspects of the kitchen operation
• Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy
• Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement
• Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules
• Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis
• Must also demonstrate the ability to direct and lead staff
• Must be able to work well with a team and be willing to assist in all phases of the operation

All your information will be kept confidential according to EEO guidelines.