Chef Tournant - Egg Slut
About The Position
The Chef Tournant oversees day-to-day operations within the Food & Beverage department at Rio Las Vegas Hotel & Casino. The role directly manages the Assistant Chef and hourly employees, and works closely with the Senior Chef Tournant on menu development and updates. The Chef Tournant is responsible for kitchen operations, food quality and presentation, staff training and supervision, cost and inventory controls, guest service, safety and sanitation, and administrative duties. The position collaborates with front-of-house staff and management to support seamless service, monitors financial performance and operational metrics, and keeps current with culinary industry trends. Work takes place indoors in a climate-controlled environment, with possible exposure to noise, dust, and smoke. The role includes physical activity such as lifting and moving items up to 30 pounds and pushing, pulling, reaching, bending, twisting, kneeling, and balancing.
Requirements
- At least five years of progressive culinary operations experience.
- Experience leading large teams in both bargaining and non-bargaining environments.
- Ability to work nights, weekends, and holidays as business demands.
- Strong organizational skills, a solution-driven approach, and analytical thinking.
- Proficiency with Microsoft Office Suite, including Word, Excel, PowerPoint, and Outlook.
- Excellent written and oral communication skills, including the ability to present and sell new ideas and strategies at all levels of the organization.
- Proactive approach and attention to detail.
- Ability to set priorities and work schedules and meet department deadlines.
- High school diploma or GED.
- At least 21 years of age.
- Must be able to qualify for licenses and permits required by federal, state, and local regulations.
- Must be able to work under time constraints and meet established deadlines.
- Must regularly lift and/or move up to 30 pounds and be able to push, pull, reach, bend, twist, kneel, and balance in varying work areas, including confined spaces.
Nice To Haves
- Technical knowledge of Food and Beverage management systems, such as Stratton Warren and Workday.
Responsibilities
- Work with the Senior Chef Tournant to create new menus and update existing menus.
- Oversee daily kitchen operations, including food preparation, cooking, plating, and presentation.
- Train and supervise kitchen staff, ensuring proper techniques, safety standards, and sanitation procedures are followed.
- Manage food costs by ordering ingredients, minimizing waste, and implementing inventory control procedures.
- Maintain exceptional customer service and build strong customer relationships on behalf of Rio Las Vegas.
- Uphold safety and sanitation standards in restaurants and Food & Beverage spaces.
- Enforce applicable policies and procedures to maintain elevated guest service standards.
- Ensure dishes meet quality, taste, and appearance standards.
- Collaborate with front-of-house staff and management to support seamless service and customer satisfaction.
- Keep up to date with industry trends, techniques, and innovations and incorporate them into menus and kitchen operations as appropriate.
- Handle administrative duties, including scheduling, payroll, and inventory management.
- Maintain a clean, organized, and safe kitchen environment.
- Engage with financial performance and analytic metrics in areas of oversight.
- Directly oversee the Food & Beverage Assistant Chef and hourly Team Members.
- Perform other reasonable duties and responsibilities as assigned.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
