Assistant Room Chef - Wineaux - Full Time

J W Marriott•Las Vegas, NV

14d•Onsite

About The Position

Assist Room Chef with all culinary production in a designated kitchen throughout the property. Also, direct stewarding requirements as needed. Work directly with the Room Chef to plan and execute latest culinary trends and menu as needed. Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, Safety and Department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.

Requirements

Culinary Arts degree or similar program
A minimum 7 years’ experience in culinary food service and 3 years in a supervisor or role.
Advanced cooking techniques across multiple cuisines.
Strong knowledge of food safety, sanitation, and HACCP standards.
Menu development for in-room dining and special guest requests.
Ability to lead and motivate kitchen staff.
Scheduling, training, and performance management.
Budgeting and cost control for food and labor.
Managing inventory and procurement.
Ensuring timely delivery of in-room dining orders.
Coordinating with other departments (banquets, front desk, housekeeping).
Familiarity with kitchen management software.
Knowledge of food costing and recipe standardization.
Compliance with health and safety regulations.
Valid Clark County Health Card
Valid ServSafe Manager Certificate

Responsibilities

Prep and execute all menu items according to standards / station / restaurant or kitchen as directed by the Executive Chef and Room General Manager.
Ability to run an independent kitchen operation which includes front and back of house positions. Both management and line positions.
Ability to control food cost, labor costs, health department requirements and hotel expectations.
Supervise Sous Chefs, cooks, meal service, production and stewarding needs
Develop, mentor and motivate all associates.
Manage scheduling, payroll, attendance documentation, inventories, ordering, receiving and storage of products and discipline as needed.
Able to assess and direct the required work in any kitchens
Extensive knowledge in writing and costing menus for a variety of clients and events.
Document menu changes, temperatures, meeting information.
Attend meetings when required such as Chef meetings, B.E.O meetings, planning meetings etc.
Must be able to work all stations in any kitchen independently and with confidence
Must be able to write and direct recipes for all menu items in their kitchen that are productive, practical and profitable.
Work in a clean, safe and organized manner
Maintain proper fire and ticket times
Assist with replacing daily requisitions and rotating and storing them
Restocks dishes and silverware as required
Each associate is expected to carry out, within their capabilities, all reasonable requests by management.