Room Service Chef de Cuisine

Atlantis Casino Resort & Spa•Reno, NV

10h•Onsite

About The Position

Come join Team Atlantis! The Room Service Chef de Cuisine at Atlantis Casino Resort Spa leads the culinary operations for in-room dining, ensuring exceptional quality, presentation, and timely delivery of all menu offerings. This role oversees menu development, staff training, and daily kitchen execution while upholding the resort’s luxury service standards. The Chef de Cuisine collaborates closely with Food & Beverage leadership to maintain cost controls, enhance guest satisfaction, and support innovative culinary experiences. A strong commitment to quality, efficiency, and team leadership is essential. Atlantis is recommended by Forbes Travel Guide with a Four-Star Spa. Atlantis is rated by AAA as a Four Diamond resort; less than five percent of the nearly 31,000 properties approved by AAA achieve this Four Diamond designation. The Atlantis Steakhouse received Forbes 4 Stars and Bistro Napa restaurant at Atlantis is recommended by Forbes Travel Guide and consistently receives the highest ratings by TripAdvisor. Since 2000 Atlantis Steakhouse and Bistro Napa restaurants at Atlantis have received the Award of Excellence from Wine Spectator.

Requirements

7 years cooking experience
2 year experience in a Supervisory role
Knowledge of Healthy Cuisine/ Spa Cuisine
General knowledge of food and safety sanitation standards
Work in a fast-paced environment
Ability to stand for extended periods and lift heavy pots, pans, and trays.
Comfortable working in a hot and fast-paced kitchen environment.
Be able to lift 50 pounds safely.
Be able to stand for long periods of the time.
Must be able to move freely in confined spaces.
Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair colors.

Responsibilities

Lead daily kitchen operations, including preparation, production, plating, and cleanup across all shifts.
Ensure all menu items are executed according to recipes, presentation standards, and service style.
Collaborate on menu planning and development.
Supervise and manage kitchen staff, including scheduling, hiring, training, and performance management.
Monitor and control labor costs, payroll, staffing levels, and recruitment.
Order products and manage inventory through warehouse and purchasing systems.
Address disciplinary issues when necessary in accordance with company policy.
Maintain a clean, organized, and sanitary work environment.
Foster team morale and maintain positive guest relations.
Communicate effectively with staff and management to meet operational deadlines.
Perform other duties as assigned by management.