Assistant Chef - Buffet Kitchen

Wynn Resorts•Las Vegas, NV

19h

About The Position

The Assistant Chef in The Buffet at Wynn Las Vegas supports culinary management with cost control, inventories, food requisitions, kitchen staff management and training, and supervision of food production across all stations. The role supports chef de parties and cooks as needed and ensures food quality meets outlet standards. It also ensures compliance with government health regulations, industrial safety standards, corporate and departmental policies, and the Culinary Bargaining Agreement. The position maintains Wynn food quality standards, monitors consistency, and promotes a safe workplace. It involves identifying and reporting actual or potential problems, supporting team participation in decision-making, and using quality and efficiency benchmarks. The Assistant Chef leads and mentors direct reports, monitors performance, upholds Wynn core values and policies, and recognizes employees through applicable programs.

Requirements

Minimum of three years of culinary management experience in a similar role.
Accurate knife skills and ability to manage all aspects of kitchen operations.
Ability to meet high-quality job standards with attention to detail, creativity, speed, and accuracy.
Ability to direct and lead staff.
Basic computer skills and knowledge of Microsoft Office.
Ability to obtain and maintain required licenses or active work cards, including Food Manager Certification.
Valid health card required.
Fluent, professional English communication, reading, and writing skills.
Ability to work well under pressure, think clearly, remain calm, and resolve problems using good judgment.
Ability to prioritize, organize, and follow through to meet deadlines and production schedules.
Ability to work well with a team and assist in all phases of the operation.

Nice To Haves

Culinary degree.
Knowledge of and exposure to a union environment.
Second language.

Responsibilities

Support culinary management in cost control, inventories, and food requisitions.
Manage and train kitchen staff; support chef de parties and cooks as necessary.
Supervise food production at all stations and ensure food quality meets outlet standards.
Ensure compliance with government health regulations, industrial safety standards, corporate and departmental policies, and the Culinary Bargaining Agreement.
Maintain Wynn food quality standards and monitor and improve consistency to enhance the customer experience.
Ensure staff have access to standards and policies for maintaining a safe workplace and environment.
Identify, rectify, and promptly report actual and potential workplace or environmental safety problems.
Encourage and support team members in participating in decision-making and taking responsibility and authority.
Identify best practices and use quality and efficiency measures as performance benchmarks.
Ensure direct reports conform to Wynn policies and procedures and report actual or potential issues with integrity.
Define team roles, purpose, responsibilities, and accountabilities; monitor performance.
Maintain Wynn core values in conducting business.
Mentor staff through ongoing on-the-job coaching and positive reinforcement.
Recognize and reward employees through applicable recognition programs.
Involve management team members in decision-making.