Overview:
The Assistant Chef is responsible for assisting in the daily management for operations of the back of the house and personnel functions for assigned venue(s). The Assistant Chef serves as a role model and mentor to the chefs, line cooks and will act as an ambassador for the organization as they promote the employer brand.
Job Duties:
Primary Job Duties: – Includes but is not limited to:
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Assist with managing the kitchen team including hiring, training, development, and corrective planning.
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Oversee weekly/monthly inventories and ordering of food and supplies.
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Assist with food prep, station cooking and plating of food when necessary.
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Manage inventory, purchasing and receiving of both front of house and back of house products.
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Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
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Develop menu standards and maintain presentation quality.
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Assist with conducting daily line-ups and/or pre-shift meetings.
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Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members.
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Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook.
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Obtain and maintain position-specific licensing.
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Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
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Perform other job-related duties as requested.
Qualifications:
Qualifications: Includes but is not limited to:
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Advance knowledge of principles and practices within the culinary field.
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Ability to write routine reports, purchase orders, menus and correspondence.
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Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.).
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Previous experience in a fast-paced environment.
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Ability to effectively communicate in English.
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Polished appearance and demeanor.
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Excellent customer services skills.
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Ability to successfully mentor a team.
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Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
Preferred:
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Degree in Culinary Arts.
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Experience managing a team using a collective bargaining agreement.
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Previous experience in a large, luxury resort setting.
Minimum Education and Experience:
- Must be 18 years of age or older.
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High school diploma or equivalent certification
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At least three years of culinary cooking experience in a similar restaurant environment.
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At least two years of directly related operational management experience at a similar leadership level.
Certificates, Licenses, Regulations:
- Proof of eligibility to work in the United States
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Ability to obtain the following:
