Executive Sous Chef, Banquets - Garde Manger

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

flexible scheduling

Job Description

Resorts World Las Vegas is a world-class luxury resort and casino located on the Las Vegas Strip, known for its commitment to excellence, guest satisfaction, and innovative hospitality services. As a premier resort destination, it offers a wide range of dining, entertainment, and accommodation options that provide guests with unforgettable experiences. Part of the operations at Resorts World includes a robust catering and banquet division that caters to a variety of events, from intimate gatherings to lavish celebrations. The company prides itself on maintaining the highest standards of quality, service, and safety, ensuring each guest’s experience is seamless and memorable. The resort emphasizes a strong team culture where every member is considered an ambassador and plays a critical role in the overall success of the establishment. Employment at Resorts World is based on fostering growth, professionalism, and leadership within a dynamic and inclusive environment.

The role of Assistant Executive Chef in the catering and banquet environment at Resorts World Las Vegas is a pivotal leadership position focused on collaborating closely with the Executive Chef and General Manager to meet and exceed financial goals while delivering consistently high standards of food quality and presentation. This position requires hands-on involvement in managing back of house personnel, including staff hiring, training, mentoring, and performance improvement plans. The Assistant Executive Chef is tasked with developing and maintaining menu standards, ensuring operational efficiencies through proper cost control, and maintaining food inventory and purchasing processes. Responsibility for sanitation adherence according to health regulations and facilitating inspections ensures compliance and safety for both employees and guests. This role requires excellence in communication, a polished professional demeanor, and a proactive approach to team engagement through regular meetings, briefings, and enforcement of company policies. The ideal candidate will have extensive experience in catering and banquet operations, be adept in utilizing property management applications such as Kronos and HotSOS, and be capable of managing complex events including VIP guest requests and custom menus. This role also demands physical stamina due to the environmental demands of a commercial kitchen and requires flexibility to work varied shifts including nights, weekends, and holidays. The position offers a unique opportunity to contribute to a leading resort’s culinary operations and advance one’s career in a vibrant, fast-paced hospitality setting focused on luxury service and guest satisfaction.

Job Requirements

At least 21 years of age
high school diploma or equivalent
minimum six years of experience as a Chef position in a similar or related environment
minimum two years of experience as an Assistant Executive Chef or Chef de Cuisine role in a Catering and Banquet operation/business
proof of eligibility to work in the United States
ability to obtain ServSafe Certification

Job Qualifications

Advanced knowledge of principles and practices within the catering and banquet operation
exhibit knowledge of translating industry trends into successful menu selections
experience in meeting and exceeding VIP guest requests and preparing a custom menu on short term notice
ability to draft routine reports, purchase orders, menus, and correspondence
prior experience of utilizing property management applications (e.g., Purchasing Systems, Kronos, HotSOS, etc.)
ability to effectively communicate in English
polished appearance and demeanor
excellent customer services skills
ability to obtain maintain full knowledge and understanding of company and department rules and regulations, policies, and procedures
ability to successfully lead and mentor a team
ability to work varied shifts including nights, weekends, and holidays
degree in Culinary Arts or a related field preferred
previous experience in catering and banquet operations preferred
previous experience in a large, luxury resort setting preferred

Job Duties

Collaborate with the Executive Chef and General Manager to achieve/exceed budgeted labor and other cost centers through proper planning and execution
manage all aspects of personnel for back of house staff in a catering and banquet environment including hiring, training, development, and corrective planning
achieve daily sales and assigned cost goals
develop menu standards and maintain food presentation quality
maintain food and supply inventory, purchasing and receiving for both front of the house and back of the house products
ensure sanitation procedures and organization of work areas adhere to all health code regulations and standards
proxy to conduct regulatory inspections and ensure that all certifications are up to date
conduct regularly scheduled meetings to ensure multiple lines of communication are open between management and team members
assist with conducting daily line-ups and/or pre-shift meetings
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 of company documents, etc.
perform other job-related duties as requested