Assistant Chef, Ghost Kitchen

Summary Statement

The Assistant Chef's role is to use their management and kitchen experience to make Ghost Kitchen a reality. The Assistant Chef is integral to ensuring the product is true to concept, both from themself and the staff under their supervision.

Primary Job Duties

• Oversee the kitchen and BOH staff to ensure the product is true to the concept
• Research and develop new menu items such as pizza specials and new entrees
• Assist with managing budgeted labor and other cost centers through proper planning and execution
• Oversee weekly and monthly inventories and ordering of food and supplies
• Assist with food prep, station cooking, and expo of food when necessary
• Manage inventory, purchasing, and receiving for both front-of-house and back-of-house products
• Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards
• Uphold menu standards and maintain presentation quality
• Assist with conducting daily line-ups and/or pre-shift meetings
• Conduct scheduled meetings to ensure lines of communication are open between management and team members
• Ensure team members adhere to company guidelines as stated in the training manual and handbook
• Absorb and maintain position-specific licensing
• Ensure all company core values and property and department standards are implemented and applied
• Use personal device or cellular phone for job-related operational tasks and review of company documents
• Perform other job-related duties as requested.

Qualifications

• Proficient knowledge of SNHD standards
• Advanced knowledge of principles and practices within the culinary field
• Working knowledge in meeting and exceeding VIP guests requests and preparing custom menu items on short notice
• Ability to write routine reports, purchase orders, menus, and correspondence
• Working knowledge of property management applications (e.g., Purchasing Systems, Kronos, HotSOS)
• Previous experience in a fast-paced environment
• Ability to work varied shifts, including nights, weekends, and holidays
• Ability to effectively communicate in English
• Polished appearance and demeanor
• Excellent customer service skills
• Ability to understand and follow company and department rules, regulations, policies, and procedures
• Ability to lead and mentor a team
• Preferred: 5 years operating a restaurant or pizzeria
• Strong ability to interact with customers
• Previous experience working in a large, luxury resort setting
• Minimum Education And Experience: Must be 21 years of age, High School Diploma or equivalent, At least three years within culinary or directly related operational experience, At least two years of directly related operational management experience
• Certificates And Licenses: Proof of eligibility to work in the United States, Ability to obtain the following licenses: TAM Card, SNHD Manager Health Card, ServeSafe Certification
• Physical Demands: Work and guide the team in a fast-paced environment with multiple stations across the restaurant, Tolerance to varying conditions of noise level, temperature, illumination, and air quality, Prolonged sitting and/or standing, Bending and reaching, Transporting, pushing, pulling, lifting, and maneuvering items weighing up to 10 lbs, Eye/hand coordination, Ability to comply with policies, procedures, job description, daily memorandums, chemical labels (MSDS), and other instructions.

Benefits

At Resorts World Las Vegas, we believe that every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities.

Schedule

Work and guide the team in a fast-paced environment with multiple stations across the restaurant.

Pay

Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.