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Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Employee wellness programs
Job Description
Resorts World Las Vegas is a premier luxury resort and entertainment destination known for its exceptional hospitality, state-of-the-art facilities, and commitment to providing unparalleled guest experiences. As a major player in the hospitality industry, Resorts World Las Vegas operates a variety of venues including fine dining, banquets, and large event catering, maintaining the highest standards of service and culinary excellence. The resort emphasizes a culture where every team member is considered an ambassador, playing a vital role in the overall success of the organization. Employees are encouraged to take ownership of their work and embody the core values that contribute... Show More
Job Requirements
- At least high school diploma or equivalent
- Minimum three years culinary or related experience
- At least two years operational management experience at a similar level
- Degree in Culinary Arts or related field preferred
- Eligibility to work in the United States
- Position required licenses
- Ability to work flexible shifts including nights, weekends and holidays
Job Qualifications
- Advanced knowledge of catering/banquet kitchen principles and practices
- Experience exceeding VIP guest requests and preparing custom menus on short notice
- Ability to write reports, purchase orders, menus and correspondence
- Prior experience with property management applications (e.g. Purchasing Systems, Kronos, HotSOS)
- Experience managing collective bargaining agreement work groups
- Effective communication in English
- Polished appearance and demeanor
- Excellent customer service skills
- Leadership and mentoring capabilities
- Ability to learn and apply company policies and procedures
- Ability to work varied shifts including nights, weekends and holidays
- Minimum age of 18 years
Job Duties
- Conduct meetings and work alongside Executive Chef, Assistant Executive Chef and Front of House Management to achieve or exceed budgeted labor and cost centers
- Manage personnel for back of house staff in catering/banquet including hiring, training, development, and corrective planning
- Achieve daily sales and assigned cost goals
- Oversee weekly/monthly inventories and ordering of food and supplies
- Assist with food preparation, station cooking and plating when necessary
- Manage inventory, purchasing and receiving of front and back of house products
- Ensure sanitation and organization comply with health regulations
- Develop menu standards and maintain presentation quality
- Assist with conducting daily line-ups and pre-shift meetings
- Conduct meetings to ensure communication between management and team members
- Ensure team adherence to Resorts World guidelines and company standards
- Obtain and maintain position-specific licensing
- Use personal device for job-related tasks
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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