Chef Tournant, Ghost Kitchen

Resorts World Las Vegas • Las Vegas, NV

3d • Onsite

About The Position

The Tournant Chef is responsible for the daily operations and the back of house functions in all Food and Beverage outlets, where the Chef is called to assist. This position will support and work alongside the Executive Chef and Assistant Executive Chef of the property, in all activity throughout the hotel, including training, menu planning, overseeing product purchasing and managing the culinary budget. The Chef will fill in for Chefs of all outlets that are shorthanded, fill in for Chefs on vacation, and cover outlets that needed extra support during high business volumes. Days off and hours will not be consistent due to the various coverage that are needed for the outlets on the property.

Requirements

• Strong knowledge of various cooking techniques and cuisines is essential, as they may be required to work in different areas of the kitchen.
• The ability to quickly adapt to different stations and tasks is crucial.
• A commitment to maintaining high standards of food quality and service is vital.
• Collaboration and communication with other kitchen staff are important aspects of the role.
• Ability to write routine reports, purchase orders, menus and correspondences.
• Ability to effectively communicate in English.
• Excellent customer services skills.
• Ability to successfully lead and mentor a team.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to work varied shifts, flexible, including nights, weekends and holidays.
• Polished appearance and demeanor.
• At least five years of experience in a Chef role in a similar or related field.
• At least ten years of experience in F&B in a similar or related field.
• Must be 21 years of age.
• Must have a valid Servsafe Manager Certification.
• Proof of eligibility to work in the United States.

Nice To Haves

• Degree in Culinary Arts or a related field.
• Previous experience in buffet, catering or banquet operation(s).
• Previous experience managing a multi-outlet venue.
• Fluent in more than one language.
• Previous experience working in a large, luxury resort setting.

Responsibilities

• Step in and work at different kitchen stations as needed, whether due to staff shortages, during busy service periods, or when a particular station requires extra support.
• Ensure that all dishes are prepared according to RWLV specific standards for taste, presentation, and portioning.
• Assist with food preparation, plating, and other tasks to maintain a smooth workflow within the kitchen.
• In some cases, they may be involved in inventory management, food requisitions, and staff supervision.
• Supervise Chefs, Team Members, and food preparation in main focused areas of property.
• Conduct daily walk-throughs of assigned outlets to ensure full compliance with Health Department regulations and enforce quality control of products.
• Work closely with the Stewarding department to monitor cleanliness of all back of house areas, equipment, and dining ware.
• Ensure that food stock and par levels within the department and warehouse areas are of high quality and meet forecasted needs based on resort occupancy.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested.
• Understanding and dealing with Union contracts and employee.

Benefits

• Resorts World Las Vegas is proud to be an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all team members.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level