Senior Chef Tournant - High Steaks

Rio Las Vegas•Rio Las Vegas, NV

5d•Onsite

About The Position

The Senior Chef Tournant is responsible for the oversight and day to day operations within the Food & Beverage department for Rio Las Vegas Hotel & Casino. This position will directly manage and provide oversight to the Chef Tournant and hourly employees. Responsibilities include, but are not limited to, the following: Work closely with the Executive Chef and senior management team. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. Perform other reasonable duties and responsibilities as assigned.

Requirements

Minimum of 5 years of cooking experience required
Culinary school or apprenticeship preferred
Must have experience operating in a similar role for minimum of 1 year
Experience working in a fast-paced, high volume environment
Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants
Experience leading large teams, both in a bargaining and non-bargaining environment.
Ability to work nights and weekends and holidays as business demands.
Strong organizational skills, solution-driven, analytical thinker.
Proficiency with Microsoft Office Suite including Word, Excel, PowerPoint, Outlook, etc.
Excellent written and oral communication skills which include being able to comfortably sell new ideas/strategies at all levels of the organization.
Proactive with an attention to details.
Able to set priorities, work schedules, and meet department deadlines.
High School Diploma or GED (required)
At least 21 years of age.

Nice To Haves

Technical knowledge of Food and Beverage management systems (Stratton Warren, Workday).
Bachelor’s Degree preferred

Responsibilities

Work closely with the Executive Chef and senior management team.
Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend.
Ensure quality food product and presentations.
Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation.
Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.
Ensure safe and proper use of equipment.
Ensure kitchen equipment is in good working order, address any equipment issues promptly.
Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
Teach and develop and give support to culinary team as needed.
Hold team members accountable on a fair and consistent basis.
Support and foster a caring work environment.
Work with General Manager and front of house staff to ensure a positive guest experience.
Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.
Minimize waste and spoilage by monitoring occupancy forecasts.
Maintain high standards of appearance and good personal hygiene.
Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
Perform other reasonable duties and responsibilities as assigned.