Assistant Chef, Starlight

Overview: The Assistant Chef, Starlight is responsible for assisting in the daily management for operations of the back of the 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.Job Duties:Core Job Responsibilities:
At Resorts World Las Vegas, we believe that every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities.

• Everyone is an Ambassador – No matter where you work at Resorts World Las Vegas, it is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need.
• Everyone works in Safety – If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual.
• Everyone works in Security – If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern.
• Everyone works in EVS – If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual.
• Everyone works in Guest Experience – If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.

Primary Job Duties - Includes, but is not limited to:

• Assist with managing the kitchen team including hiring, training, development, and corrective planning.
• Work to achieve or exceed budgeted labor and other cost centers, through proper planning and execution.
• 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.
• Obtain and maintain position-specific licensing.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc.
• Other duties as assigned.

Qualifications: Required:

• At least three years of culinary cooking experience in a similar restaurant enviornment.
• At least two years of directly related operational management experience at a similar leadership level.
• Food Safety/Manager Certification.
• Advance knowledge of principles and practices within the culinary field.
• Experience in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice.
• Ability to write routine reports, purchase orders, menus and correspondence.
• Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.).
• Previous experience in a fast-paced environment.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer services skills.
• Ability to successfully mentor a team.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• At least 18 years of age.

Preferred:

• Degree in Culinary Arts.
• Fluent in more than one language.
• Previous experience managing a team using a collective bargaining agreement.
• Previous experience in a large, luxury resort setting.