Chef Tournant, Ghost Kitchen

Primary Job Duties

• Step in and work at different kitchen stations as needed, whether due to staff shortages, during busy service periods, or when a particular station requires extra support.
• Ensure that all dishes are prepared according to RWLV specific standards for taste, presentation, and portioning.
• Assist with food preparation, plating, and other tasks to maintain a smooth workflow within the kitchen.
• May be involved in inventory management, food requisitions, and staff supervision.
• Supervise Chefs, Team Members, and food preparation in main focused areas of property.
• Conduct daily walk-throughs of assigned outlets to ensure full compliance with Health Department regulations and enforce quality control of products.
• Work closely with the Stewarding department to monitor cleanliness of all back of house areas, equipment, and dining ware.
• Ensure that food stock and par levels within the department and warehouse areas are of high quality and meet forecasted needs based on resort occupancy.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested.

Qualifications

• Strong knowledge of various cooking techniques and cuisines is essential, as they may be required to work in different areas of the kitchen.
• The ability to quickly adapt to different stations and tasks is crucial.
• A commitment to maintaining high standards of food quality and service is vital.
• Collaboration and communication with other kitchen staff are important aspects of the role.
• A culinary degree is often preferred, but previous experience in a similar role, such as a chef de partie or sous chef, is typically required.
• Ability to write routine reports, purchase orders, menus and correspondences.
• Ability to effectively communicate in English.
• Excellent customer services skills.
• Ability to successfully lead and mentor a team.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to work varied shifts, flexible, including nights, weekends and holidays.
• Polished appearance and demeanor.

Understanding and Dealing with Union Contracts and Employee

(At least five years of experience in a Chef role in a similar or related field. At least ten years of experience in F&B in a similar or related field. Must be 21 years of age Preferred Degree in Culinary Arts or a related field. Previous experience in buffet, catering or banquet operation(s). Previous experience managing a multi-outlet venue. Fluent in more than one language. Previous experience working in a large, luxury resort setting.)

Physical Demands

• Prolonged standing, and working long hours
• Bending and reaching
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 50 lbs
• Eye/hand coordination

Position Required Licenses

(Proof of eligibility to work in the United States)

Physical Environment

Work is typically performed in a Kitchen. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality.

Company Expectations

Everyone is an Ambassador–No matter where you work at Resorts World Las Vegas, it is your responsibility to treat this property like you would your own home. Everyone works in Safety–If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual. Everyone works in Security–If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern. Everyone works in EVS–If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual. Everyone works in Guest Experience–If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.