Assistant Chef, Catering & Banquets

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Job Description

Resorts World Las Vegas is a premier, large-scale luxury resort and casino resort located on the Las Vegas Strip, known for its world-class amenities, entertainment options, dining experiences, and commitment to excellence in hospitality. As a modern destination for travelers and locals alike, Resorts World Las Vegas boasts a diverse range of restaurants, banquet facilities, and event spaces catering to a wide variety of guests and occasions. With a strong focus on delivering exceptional guest experiences and maintaining high standards across all operations, Resorts World exemplifies innovation, luxury, and superior service in the hospitality industry.

The Assistant Chef role at Resorts World Las Vegas is a critical position within the culinary team, supporting the Executive Chef and Assistant Executive Chef in managing the operations of banquet and catering kitchens. This role involves overseeing the back of house staff, ensuring that kitchen procedures comply with health and safety standards, and maintaining the quality and presentation of food served. The Assistant Chef acts as both a leader and mentor to the kitchen team, promoting a positive work environment while driving efficiency and cost management. Responsibilities include managing labor costs, ordering inventory, conducting team meetings, and developing menu standards. The position requires excellent communication skills and a passion for hospitality, as the Assistant Chef also embodies the employer brand by serving as an ambassador for Resorts World. This opportunity is ideal for individuals with culinary experience, strong leadership capabilities, and a desire to contribute to a dynamic, luxury resort setting. Employment type includes full-time positions that require working varied shifts including nights, weekends, and holidays. The role offers a competitive salary aligned with industry standards for culinary management in upscale resorts.

Job Requirements

Must be at least 18 years of age
At least three years of experience within Culinary or a directly related operational area/field
At least two years of directly related operational management experience at a similar leadership level
Proof of eligibility to work in the United States
Position required licenses

Job Qualifications

Advance knowledge of principles and practices within catering/banquet kitchen environment
Experience in meeting and exceeding VIP guest’s requests and preparing a custom menu on short term notice
Ability to write routine reports, purchase orders, menus and correspondences
Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.)
Experience managing collective bargaining agreement(s) work groups
Ability to effectively communicate in English
Polished appearance and demeanor
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, including nights, weekends and holidays

Job Duties

Conduct meetings and work alongside Executive Chef, Assistant Executive Chef and Front of House Management to achieve or exceed budgeted labor and other cost centers through proper planning and execution
Manage all aspects of 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 prep, station cooking and plating of food when necessary
Manage inventory, purchasing and receiving 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
Develop menu standards and maintain presentation quality
Assist with conducting daily line-ups and/or pre-shift meetings
Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members
Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook
Ensure all Resorts World core values and property and department standards are implemented and applied
Obtain and maintain position-specific licensing
Use personal device/cellular phone for job related operational tasks, job duties, review company documents, etc.
Other duties as assigned