Executive Sous Chef, Banquets - Garde Manger

Resorts World Las Vegas•Las Vegas, NV

2d•Onsite

About The Position

This role involves collaborating with the Executive Chef and General Manager to achieve budgeted cost centers through proper planning and execution. The position requires managing all aspects of back-of-house staff in a catering and banquet environment, including hiring, training, development, and corrective planning. The Executive Sous Chef will be responsible for achieving daily sales and cost goals, developing menu standards, maintaining food presentation quality, and managing food and supply inventory, purchasing, and receiving. Ensuring sanitation procedures and organization of work areas adhere to health code regulations and standards is crucial. The role also includes proxy duties for regulatory inspections, conducting meetings to ensure open communication, assisting with daily line-ups and pre-shift meetings, and ensuring team members adhere to company guidelines and core values. Obtaining and maintaining position-specific licensing and using personal devices for job-related tasks are also required.

Requirements

Advanced knowledge of principles and practices within the catering and banquet operation.
Exhibit knowledge of translating industry trends into successful menu selections.
Experience in meeting and exceeding VIP guest requests and preparing a custom menu on short term notice.
Ability to draft routine reports, purchase orders, menus, and correspondence.
Prior experience of utilizing property management applications (e.g., Purchasing Systems, Kronos, HotSOS, etc.).
Ability to effectively communicate in English.
Polished appearance and demeanor.
Excellent customer services skills.
Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies, and procedures.
Ability to successfully lead and mentor a team.
Ability to work varied shifts, including nights, weekends, and holidays.
At least 21 years of age.
High School Diploma or equivalent.
Minimum six years of experience as a Chef position in a similar or related environment.
Minimum two years of experience as an Assistant Executive Chef or Chef de Cuisine role in a Catering and Banquet operation/business.
Proof of eligibility to work in the United States.
Ability to obtain ServSafe Certification.

Nice To Haves

Degree in Culinary Arts or a related field.
Previous experience in catering and banquet operations.
Previous experience in a large, luxury resort setting.

Responsibilities

Collaborate with the Executive Chef and General Manager to achieve/exceed budgeted labor and other cost centers, through proper planning and execution.
Manage all aspects of personnel for back of house staff in a catering and banquet environment, including hiring, training, development, and corrective planning.
Achieve daily sales and assigned cost goals.
Develop menu standards and maintain food presentation quality.
Maintain food and supply inventory, purchasing and receiving for both front of the house and back of the house products.
Ensure sanitation procedures and organization of work areas adhere to all health code regulations and standards.
Proxy to conduct regulatory inspections and ensure that all certifications are up to date.
Conduct regularly scheduled meetings to ensure multiple lines of communication are open between management and team members.
Assist with conducting daily line-ups and/or pre-shift meetings.
Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook.
Ensure all Resorts World core values and property and department standards are implemented and applied.
Obtain and maintain position-specific licensing.
Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
Perform other job-related duties as requested.