Assistant Executive Chef - Resorts World Las Vegas

Summary Statement:  

The Executive Sous Chef is responsible for the daily operations and the back of house functions in all Food and Beverage outlets. This position will support and work alongside the Executive Chef in all activity throughout the property including training, menu planning, overseeing product purchasing and managing the culinary budget.

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

• Supervise Chefs, Team Members, and food preparation in main focused areas of Main Kitchen, Team Dining Room, Production Kitchens, Junior’s, Sun’s Out Bun’s Out, Mulberry Pizza, and Famous Foods.
• Be in constant contact with Procurement and Warehouse Departments on a daily basis
• Conduct daily walk-throughs of areas to ensure full compliance with Health Department regulations and enforce quality control of products.
• Prepare and analyze financial forecasts, budgets and goals.
• Recruit and train Chefs and Cooks within all outlets.
• Work closely with the Stewarding department to monitor cleanliness of all back of house areas, equipment, and dining ware.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly, especially in the Team Dining Room.
• Ensure that food stock and par levels within the department and warehouse areas are of high quality and meet forecasted needs based on resort occupancy.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested
• Understanding and dealing with Union contracts and employees.
• Other duties as assigned.

Qualifications: Includes but is not limited to:

• Ability to write routine reports, purchase orders, menus and correspondences.
• Ability to effectively communicate in English.
• Excellent customer services skills.
• Ability to successfully lead and mentor a team.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to work varied shifts, flexible, including nights, weekends and holidays.
• Polished appearance and demeanor.

Minimum Education and Experience:  

• At least five years of experience in an Executive Chef role in a similar or related field.
• At least ten years of experience as a Chef in a similar or related field.
• Must be 21 years of age.

Preferred:

• Degree in Culinary Arts or a related field.
• Previous experience in buffet, catering or banquet operation(s).
• Previous experience managing a multi-outlet venue.
• Fluent in more than one language.
• Previous experience working in a large, luxury resort setting.

Certificates, Licenses, Regulations:  

• Proof of eligibility to work in the United States.
• Position required licenses:
  • Alcohol Awareness Card
  • Food Handler Card