Assistant Chef, Main Kitchen

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

wellness programs

Job Description

Resorts World Las Vegas is a premier luxury resort and entertainment destination located on the Las Vegas Strip. Known for its world-class amenities, exceptional service, and state-of-the-art facilities, Resorts World Las Vegas offers an unparalleled experience to its guests. The resort features exquisite dining options, top-tier entertainment, and a vibrant atmosphere, making it one of the most exciting places to work and visit in Las Vegas. Committed to fostering a culture of excellence and teamwork, Resorts World Las Vegas emphasizes its core values including safety, security, environmental responsibility, and an outstanding guest experience. The organization seeks dedicated professionals who are passionate about delivering superior service and contributing to a positive work environment.

The Assistant Chef role at Resorts World Las Vegas is a vital position within the culinary team, responsible for supporting the Executive Chef and Assistant Executive Chef in the day-to-day management of kitchen operations and personnel for assigned venues. This role requires a proactive leader who can act as both a mentor and role model to chefs and line cooks and who embodies the brand both internally and externally. The Assistant Chef assists with budget management, labor cost optimization, inventory control, and ensures that the highest standards of food preparation, safety, and sanitation are met. Additionally, this individual plays a key role in developing menu standards and maintaining high presentation quality. The position demands excellent communication skills, a polished professional demeanor, and the ability to lead and develop a diverse culinary team. At Resorts World Las Vegas, the Assistant Chef will be entrusted with critical operational responsibilities, including food preparation assistance, staff training, conducting meetings, and adherence to company policies and licensing requirements. This full-time role offers opportunities to work in a dynamic, fast-paced luxury resort environment that values innovation and exceptional guest service. The Assistant Chef must be adaptable to work varied shifts including nights, weekends, and holidays, reflecting the hospitality industry's demanding nature. Overall, this position offers a rewarding career path for culinary professionals dedicated to excellence in the upscale catering and banquet sector within a major luxury resort setting.

Job Requirements

At least three years of experience within culinary or a directly related operational field
At least two years of related operational management experience at a leadership level
Proof of eligibility to work in the United States
Position required licenses
Ability to work varied shifts including nights, weekends and holidays
At least 18 years of age

Job Qualifications

Advanced knowledge of principles and practices within catering/banquet kitchen environment
Experience in meeting and exceeding VIP guest requests and preparing custom menus on short notice
Ability to write routine reports, purchase orders, menus and correspondences
Prior experience with property management applications such as Purchasing Systems, Kronos, HotSOS
Experience managing collective bargaining agreement work groups
Ability to effectively communicate in English
Polished appearance and demeanor
Excellent customer service skills
Ability to successfully lead and mentor a team
Ability to obtain and maintain full knowledge of company rules, regulations, policies and procedures
Ability to work varied shifts including nights, weekends and holidays
At least 18 years of age

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 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 of front of house and back of house products
Ensure sanitation procedures and organization of work area adhere to health code regulations
Develop menu standards and maintain presentation quality
Assist with conducting daily line-ups and pre-shift meetings
Conduct regularly scheduled meetings to ensure communication between management and team members
Ensure team members adhere to Resorts World Company guidelines and core values
Obtain and maintain position-specific licensing
Use personal device for job-related operational tasks
Perform other duties as assigned