Assistant Chef - Delilah Kitchen Service

Wynn Resorts•Las Vegas, NV

10d•Onsite

About The Position

The Assistant Chef is a critical role in Delilah's Kitchen Service by providing cost control, completing inventories and food requisitions, managing and training kitchen staff, supporting the chef de parties and cooks as necessary, supervising the production of food at all stations while ensuring food quality is according to outlet standards. Ensuring that Nevada health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are being followed by all staff. Operational Management includes, but is not limited to, the following: Maintain consistent Wynn food quality standards. Monitor and improve consistency of food quality to enhance overall customer experience. Ensure standards and policies are available for staff to create and maintain a safe workplace and environment. Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety. Actively encourage and support team members to participate in decision making processes to assume responsibility and authority. Identify best practices and determine quality and efficiency measures as benchmarks for own performance. People Management includes, but is not limited to, the following: Ensure direct reports conform to Wynn policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity. Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance. Maintain the Wynn core values in conducting business. Mentor staff through ongoing on the job coaching and positive reinforcement. Provide ongoing reward and recognition of employees by utilizing applicable recognition programs. Involve all members of management in decision making process thereby giving the team a bigger picture prospective.

Requirements

Minimum of three (3) years of culinary management experience in a similar role.
Must be multifaceted in steak cuisine types and cooking techniques in a high volume fine dining in a true supper club atmosphere.
Must exhibit accurate knife skills and the ability to manage all aspects of the kitchen operation.
Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification.
Requires a valid NV health card.
Must be computer savvy and knowledge in Microsoft Office applications (Outlook, Excel, Word).
Ability to communicate, read, and write in English fluently and in a professional manner.
Must also demonstrate the ability to direct and lead staff.
Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy.
Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement.
Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules.
Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.
Must be able to work well with a team and be willing to assist in all phases of the operation.
Must be able to work all shifts and have a flexible schedule.

Nice To Haves

A culinary degree is strongly preferred, but not required.
Second language is a plus.
Knowledge of and exposure to a union environment is preferred.

Responsibilities

Provide cost control, complete inventories and food requisitions.
Manage and train kitchen staff.
Support the chef de parties and cooks as necessary.
Supervise the production of food at all stations while ensuring food quality is according to outlet standards.
Ensure Nevada health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are being followed by all staff.
Maintain consistent Wynn food quality standards.
Monitor and improve consistency of food quality to enhance overall customer experience.
Ensure standards and policies are available for staff to create and maintain a safe workplace and environment.
Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety.
Actively encourage and support team members to participate in decision making processes to assume responsibility and authority.
Identify best practices and determine quality and efficiency measures as benchmarks for own performance.
Ensure direct reports conform to Wynn policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity.
Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance.
Maintain the Wynn core values in conducting business.
Mentor staff through ongoing on the job coaching and positive reinforcement.
Provide ongoing reward and recognition of employees by utilizing applicable recognition programs.
Involve all members of management in decision making process thereby giving the team a bigger picture prospective.