Assistant Chef - SW Steakhouse

Wynn Resorts•Las Vegas, NV

About The Position

The Assistant Chef supports culinary management in all aspects of cost control, completes inventories and food requisitions, manages and trains kitchen staff, supports chef de parties and cooks as needed, and supervises food production at all stations. The role ensures that food quality meets outlet standards and that government health regulations, industrial safety standards, corporate and departmental policies, and the Culinary Bargaining Agreement are followed.

Requirements

At least 3 years of culinary management experience in a similar role.
Ability to obtain and maintain required licenses or active work cards, including Food Manager Certification.
Valid health card.
Proficiency in Microsoft Office Suite, including Outlook, Word, Excel, and PowerPoint.
Fluent, professional English communication, reading, and writing skills.
Accurate knife skills and ability to manage all aspects of kitchen operations.
Ability to meet high job standards with attention to detail, creativity, speed, and accuracy.
Ability to work 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 develop creative and artistic plate presentations and regularly research new products and menu items.
Ability to direct and lead staff.
Ability to work well with a team and assist in all phases of the operation.
Must be at least 21 years old.

Nice To Haves

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

Responsibilities

Maintain consistent Wynn food quality standards and monitor and improve food quality consistency to enhance the customer experience.
Ensure workplace standards and policies are available to staff to support a safe workplace and environment.
Identify, promptly rectify, and report actual and potential workplace or environmental safety problems.
Encourage and support team members’ participation in decision-making and their assumption of responsibility and authority.
Identify best practices and establish quality and efficiency measures as benchmarks for performance.
Ensure direct reports follow Wynn policies and procedures, report actual or potential issues, and maintain integrity.
Lead the team by defining roles, purpose, responsibilities, and accountabilities, and monitoring performance.
Maintain Wynn core values in conducting business.
Mentor staff through ongoing on-the-job coaching and positive reinforcement.
Provide employee rewards and recognition through applicable programs.
Involve management team members in decision-making to give the team a broader perspective.
Support culinary management with cost control, inventories, and food requisitions.
Manage and train kitchen staff, support chef de parties and cooks, and supervise food production at all stations.
Ensure compliance with government health regulations, industrial safety standards, corporate and departmental policies, and the Culinary Bargaining Agreement.