Area Chef

Four Queens Hotel & Casino•Las Vegas, NV

4d•Onsite

About The Position

The Area Chef is responsible for directing, supporting, and enforcing all tasks given by the Executive Chef. This role oversees a specific shift of Culinary and Sanitation Department Team Members, managing their performance and coordination. The Area Chef ensures proper service standards are maintained in all guest experiences and that all food and beverage outlet operations meet Clark County Health Department standards.

Requirements

High school diploma or equivalent.
Must be able to lift 50 pounds of product and push up to 250 pounds on a cart.
Must be able to go from extreme temperatures of -10 degrees to 120 degrees at any given time.
Position requires the physical ability to stand for long periods at a time, walk frequently, stoop, bend or reach to a height of 6 feet.
Position requires normal/corrective vision ranges and the absence of color blindness.
Position requires good eye to hand coordination.
Position requires normal sense of smell, taste, touch and sound.
Ability to read, speak and communicate effectively.
Computer knowledge to include Microsoft Office, Excel, Word and Power Point presentations.
Regular attendance to conform to the standards of the company.
Must follow established company rules and regulations.
Minimum 1-year experience as an Assistant Room Chef or Room Chef in a hotel operation.
Ability to obtain all government / county required licenses or certificates.

Responsibilities

Ensure valid work cards are on hand for all team members during the shift.
Conduct oneself in a manner that reflects a positive, professional image.
Practice and observe all safety rules and regulations and ensure team members do the same.
Ensure all overseen areas meet Clark County Health code standards.
Maintain professional personal grooming and uniform standards.
Have complete knowledge of MSDS booklet and locations.
Display knowledge of all emergency procedures.
Handle any team member or guest concerns or opportunities in English (written or verbal).
Evaluate and oversee job performance of all team members.
Set specific schedules and job duties, and maintain team member hours for proper staffing levels according to budgets.
Treat all staff members with care, dignity, fairness, respect, and recognition, maintaining an open door policy.
Work productively with direct/indirect supervisors and peers.
Display and encourage teamwork within the departments.
Coach and counsel individuals not meeting standards, understanding progressive disciplinary actions.
Ensure all Binions and Culinary Union policies and procedures are adhered to by all team members.
Attend all meetings deemed necessary by Executive Management, General Manager, Human Resources, Director of Food and Beverage, and Executive Chef.
Handle a flexible schedule.
Communicate with department supervisors and staff members to ensure smooth transitions of shifts and tasks.