Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,300.00 - $92,800.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Flexible Schedule
Job Description
Our company is a distinguished establishment within the hospitality industry, renowned for delivering exceptional dining experiences across multiple culinary styles and settings. As a major player in the hotel and casino segment, we have a longstanding reputation for excellence, catering to a diverse clientele that expects high-quality food service and impeccable customer care. Committed to sustaining this legacy, we invest in innovative culinary practices and embrace a culture of continuous improvement, staff development, and guest satisfaction. Our team-oriented environment encourages collaboration among various departments including food and beverage, front of house, and event management, to ensure seamless service delivery at... Show More
Job Requirements
- High school diploma
- Culinary or apprenticeship program highly preferred
- Minimum five years of chef experience preferred
- Experience working in a fast-paced high volume environment
- Five or more years as a professional chef for a major hotel resort or chain concept restaurant corporation
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures and HACCP
- Knowledge of all kitchen equipment operations
- Ability to establish and maintain an effective working relationship with management, staff and guests
- Must be able to effectively communicate in English
- Must have Microsoft Office experience and basic computer skills
- Clark County Nevada food handler's card
- Clark County Nevada non-gaming employee card
- Valid driver license
Job Qualifications
- High school diploma
- Culinary or apprenticeship program highly preferred
- Minimum of 5 years of chef experience preferred
- Experience working in a fast-paced, high volume environment
- 5 or more years as a professional chef for a major hotel, resort or chain concept restaurant corporation
- Experience must include continental cuisine, high volume three meal/coffee shops, international buffets, steakhouse, Mexican and American
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
- Knowledge of all kitchen equipment operations
- Ability to establish and maintain an effective working relationship with management, staff, and guests
- Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
- Must be able to effectively communicate in English
- Must have Microsoft Office experience and basic computer skills
Job Duties
- Maintains operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items
- Understands and assists in the creation of the departmental budget
- Efficiently operates within pre-established food and labor cost controls and plays an active role in contributing to the outlet's profits
- Ensures kitchens and employees meet both state, departmental and company standard requirements concerning sanitation and personal hygiene
- Understands the Stratton Warren System for purchasing and ensures completion of cost transfers
- Reviews Banquet Event Order sheets and make note of any changes
- Maintains high customer satisfaction through consistently introducing innovative products
- Ensures that employees have all required certification validated, i.e., gaming registration, health cards and alcohol awareness
- Actively interacts with guests and consistently coaches team on guest relations skills
- Utilizes historical cover counts/trends to effectively forecast business levels, kitchen work schedules and food production pars
- Acts as a liaison with restaurant managers and serving staff
- Provides recipes, training, and experience to all staff to adhere to the quality standards of the department/company
- Culinary skills for menu design & pricing, garde mange, cost analysis and creating innovative dishes
- Manages budgets for food and labor costs including schedules
- Adheres to all sanitary and food safety regulations governing handling and serving food
- Operates equipment in a safe manner
- Able to create strategies, problem solve and use critical thinking skills
- Responsible for catering and private functions on and off premise
- Physical presence on the floor during key result times
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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