Assistant Executive Chef, FuHu

Resorts World Las Vegas•Las Vegas, NV

5d•Onsite

About The Position

The Assistant Executive Chef is responsible for assisting the Executive Chef in the daily management of operations for the back of the house and personnel functions for the assigned venue(s). The Assistant Executive Chef serves as a role model and mentor to the chefs, line cooks, and will function as an ambassador for the organization as they promote the employer brand.

Requirements

Advanced knowledge of principles and practices within a casual dining outlet(s).
Exhibit knowledge of translating industry trends into successful menu selections.
Experience in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice.
Ability to draft routine reports, purchase orders, menus, and correspondence.
Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.).
Ability to effectively communicate in English.
Polished appearance and demeanor.
Excellent customer services skills.
Ability to obtain maintain full knowledge and understanding of company and department rules and regulations, policies, and procedures.
Ability to successfully lead and mentor a team.
Ability to work varied shifts, including nights, weekends, and holidays.
At least 21 years of age.
High School Diploma or equivalent.
Minimum six years of experience as a Sous or Assistant Chef position in a similar or related environment.
Proof of eligibility to work in the United States.
Ability to obtain the following: ServSafe Certification

Nice To Haves

Degree in Culinary Arts or a related field.
Previous experience in catering and banquet operations.
Previous experience working in a large, luxury resort setting.

Responsibilities

Collaborate with the Executive Chef and General Manager in order to achieve/exceed budgeted labor and other cost centers, through proper planning and execution.
Manage all aspects of personnel for back of house staff in a casual dining environment, including hiring, training, development, and corrective planning.
Achieve daily sales and assigned cost goals.
Develop menu standards and maintain food presentation quality.
Maintain food and supply inventory, purchasing and receiving for both front of the house and back of the house products.
Ensure sanitation procedures and organization of work areas adhere to all health code regulations and standards.
Proxy to conduct regulatory inspections and ensure that all certifications are up to date.
Conduct regularly scheduled meetings to ensure multiple lines of communication are open between management and team members.
Assist with conducting daily line-ups and/or pre-shift meetings.
Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook.
Ensure all Resorts World core values and property and department standards are implemented and applied.
Obtain and maintain position-specific licensing.
Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
Perform other job-related duties as requested.