The Room Chef is in charge of all food preparation for their assigned food outlet(s) and all other related duties as assigned.
Ensure the accurate and timely preparation and delivery of all assigned outlet(s) food items.
Work directly with the Director to develop and coordinate all assigned outlet(s) food products.
Oversee the entire kitchen staff, which includes duties such as hiring, training, leading, motivating, scheduling, evaluating, coaching, and disciplining food services employees.
Ensure quality and excellent service is maintained in all kitchen areas with in-depth focus in the food outlets.
Menu planning, menu engineering, cost analysis, operational evaluations and execution of company directives.
Other job related duties as assigned and instructed by management.
Previous kitchen management experience is required.
Strong attention to detail.
Ability to engage in multiple projects at a time, following timelines and quality expectations.
Conflict resolution and problem solving skills with both guests and fellow team players.
Ability to make 'on the spot' decisions.
Innovative, motivated, adaptable, and creative.
Intermediate computer skills.
Excellent leadership and motivational skills.
Starting rate D.O.E.
Minimum age requirement: 21 years old.
License/Certification: S. Nevada Health District Health Card and Valid Driver's License.