Room Chef - GVR

Las Vegas, NV, USA|

Job Overview

Compensation

Type:

Hourly

Rate:

Range $16.00 - $30.00

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible scheduling

performance bonuses

Job Description

This position is offered by a well-established hospitality company recognized for its commitment to excellence in food and beverage services within a high-volume environment. The company is dedicated to delivering outstanding culinary experiences while maintaining strict adherence to safety and quality standards. As part of a dynamic and fast-paced operation, the organization values strong leadership and comprehensive industry knowledge to uphold its reputation and achieve operational goals. The employment type for this role is typically full-time, offering competitive compensation commensurate with experience and responsibilities.

The role focuses on overseeing the financial and operational performance of culinary units by creating... Show More

Job Requirements

Relevant food and beverage or culinary experience
experience in high volume kitchen operations
leadership capability
strong communication skills
ability to make sound decisions
understanding of profit and loss statements
knowledge of cost control and budgeting
capability to maintain compliance with health and safety standards
ability to support and enforce executive directives
experience with inventory control and production management

Job Qualifications

Food and beverage and culinary experience in high volume environments
experience with profit and loss responsibilities
strong leadership skills
effective communication abilities
sound judgment in decision making
comprehensive food knowledge including menu planning and budgeting
proficiency in training and inventory control
knowledge of sanitation procedures
ability to work in diverse kitchen environments
familiarity with scheduling, payroll, ordering, and inventory systems

Job Duties

Create annual budgets for culinary units
lead and manage forecasting and cost control activities
oversee requisitioning, production, fabrication, and quality assurance processes
ensure kitchens and equipment are maintained and compliant with health and safety regulations
maintain clean and hazard-free work environments
adhere to Department of Health, OSHA, and company guidelines
enforce scheduling, payroll, ordering, and inventory management policies
support initiatives from Executive Chef and Food & Beverage Director
supervise high-volume kitchen production activities

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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