ASSISTANT CHEF RESTAURANT ROOM - Treasure Island Las Vegas

It is the primary responsibility of the Assistant Restaurant Room Chef – F & B Admin to assist in managing and operating the outlets. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.

Specific Job Functions:

• Ensure products are rotated on a first-in, first-out philosophy
• Ensure requisitions are processed properly and placed in a designated area
• Maintain and exhibit a solid knowledge and understanding of food products and skillfully apply culinary and cooking techniques
• Identify and safely use kitchen equipment
• Regularly restock kitchen supplies and food items required for service
• Properly label and date products to ensure safekeeping and sanitation
• Apply advanced knife skills required for service
• Create, read, measure and execute recipes
• Maintain an exceptional menu knowledge and attention to detail with plate presentation
• Versatility in preparing both hot and cold items
• Assist Chef, Master cook, cooks, pantry workers and helpers as needed in execution of service
• Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups
• Skillfully and knowledgably work each kitchen stations
• Maintain supervisory role in the absence of the Chef
• Ensure food quality is superior and take action to correct any irregularities
• Conduct training for Master cooks, cooks, pantry workers, helpers and kitchen workers on job responsibilities
• Produce production list to ensure efficient execution of service
• Conduct inventory on a regular basis to ensure proper par levels
• Work as a team, assisting guest’s and employee’s 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
• Follow procedures and policies set forth by the company, division and department
• Follow health and safety regulations
• Able to assist Executive Chef by controlling food and labor cost
• Assist Executive Chef by control of purchasing, receiving, purveyor lists and inventory of all kitchen items
• Perform scheduling for the kitchen
• Assist Executive Chef by establishing goals and objectives which focus on profit, product and people
• Ensure kitchen equipment is properly maintained and functioning
• Perform all duties as deemed necessary for the success of the department

• Three years’ minimum experience in a similar position required
• Advanced knife skills required
• Equipment knowledge including small wares equipment
• Solid knowledge of health and safety procedures, sanitation practices, weights and measures and various cooking techniques
• Ability to perform kitchen job functions
• Ability to work in a high pressure environment a must
• Professional appearance and demeanor a must