CHEF DE CUISINE - POOLSIDE RESTAURANT

The Venetian Las Vegas•Las Vegas, NV

About The Position

Position Overview:The primary responsibility of the Chef De Cuisine – Poolside Restaurant is to provide guidance for the team, maintain quality and consistency, meet budgeted food and labor costs for the Pool Restaurant and special events. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.Essential Duties & Responsibilities: Ensure food quality, presentation, and preparation of menu items are executed according to property standards. Order and restock kitchen supplies and food items required for service. Ensure all products are rotating on first in, first-out philosophy. Generate the production list to ensure efficient execution of service. Process all requisitions and place in designated area. Verify all food items received by the warehouse match the food order form. Work with departments to obtain needed goods and services. Provide management and support to the entire kitchen staff ensuring efficiency in the daily operation. Review and approve the food cost report and payroll sheet. Attend and participate in meetings and departmental hearings. Participate in food prep as needed, delegate individual daily assignments. Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods. Effectively communicate with management and cooks in order to fulfill and address any issues or needs requested by guest and/or other employees. Works to maintain food costs within set operating budget. Conduct training for all cooks on job responsibilities. Skillfully and knowledgably work each kitchen station. Additional Duties & Responsibilities: Versatile in preparing both hot and cold items. Create, read, measure, and execute recipes. Be able to manage scheduling needs to ensure sufficient staffing levels as determined by number and type of functions occurring at the hotel. Understand and issue discipline according to Human Resource policies and procedures. Follow all health, sanitation, and safety regulations. Mentor, teach, provide leadership, and serve as a resource to his/her team. Be accountable, manage constructive criticism, and continue to grow professionally in the culinary field. Safety is an essential function of this job. Consistent and regular attendance is an essential function of this job. Performs other related duties as assigned. Additional Duties & Responsibilities:Additional Duties & Responsibilities:Company Standards of Conduct All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

Requirements

21 years of age.
Proof of authorization/eligibility to work in the United States.
High school diploma or equivalent, preferably with an associate degree in Food and Beverage (F&B) and/or course completion from an accredited Culinary Institute.
Must be able to obtain and maintain Food Handler Safety Training Card, ServSafe Certification and any other certification or license, as required by law or policy.
5 years of experience in a high-volume setting that includes VIP presentations.
5 years supervisory experience.
Demonstrated experience in maintaining food costs within set operating budgetary constraints and providing management & support to the entire kitchen staff, ensuring efficiency in the daily operation.
Ability to communicate clearly and effectively in English, both in spoken and written form.
Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
Must be able to work varied shifts, including nights, weekends, and holidays.
Must be able to: Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
Physically access all areas of the property and drive areas with or without a reasonable accommodation.
Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
Ability for prolonged periods of time to walk, stand, stretch, bend, and kneel
Work in a fast-paced and busy environment.
Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

Responsibilities

Ensure food quality, presentation, and preparation of menu items are executed according to property standards.
Order and restock kitchen supplies and food items required for service.
Ensure all products are rotating on first in, first-out philosophy.
Generate the production list to ensure efficient execution of service.
Process all requisitions and place in designated area.
Verify all food items received by the warehouse match the food order form.
Work with departments to obtain needed goods and services.
Provide management and support to the entire kitchen staff ensuring efficiency in the daily operation.
Review and approve the food cost report and payroll sheet.
Attend and participate in meetings and departmental hearings.
Participate in food prep as needed, delegate individual daily assignments.
Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods.
Effectively communicate with management and cooks in order to fulfill and address any issues or needs requested by guest and/or other employees.
Works to maintain food costs within set operating budget.
Conduct training for all cooks on job responsibilities.
Skillfully and knowledgably work each kitchen station.
Versatile in preparing both hot and cold items.
Create, read, measure, and execute recipes.
Be able to manage scheduling needs to ensure sufficient staffing levels as determined by number and type of functions occurring at the hotel.
Understand and issue discipline according to Human Resource policies and procedures.
Follow all health, sanitation, and safety regulations.
Mentor, teach, provide leadership, and serve as a resource to his/her team.
Be accountable, manage constructive criticism, and continue to grow professionally in the culinary field.
Safety is an essential function of this job.
Consistent and regular attendance is an essential function of this job.
Performs other related duties as assigned.