Assistant Chef Tap - Mgm Grand

THE JOB:

As an Assistant Restaurant Chef, you will be responsible for ensuring food quality is superior. You will also set the stage for guest experience with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to create WOW memories they will carry with them far and beyond their stay with us.

THE DAY TO DAY:

• Ensure food quality is superior and take action to correct any irregularities
• Ensure requisitions are processed properly and placed in designated area
• Assist the Executive Chef by controlling purchasing, receiving, purveyor lists and inventory of all kitchen items
• Communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and employees
• Assist Executive Chef by establishing goals and objectives that focus on profit, product and people
• Train Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilities
• Label and date all products to ensure safekeeping and sanitation
• Maintain knowledge, understanding and preparation of base sauces, stocks and soups
• Perform other job-related duties as requested
• Prepare and administer kitchen schedule

KNOWLEDGE, SKILLS, AND ABILITIES:

• General knowledge of mathematical skills including addition, subtraction, multiplication and division
• Apply advanced knife skills required for service
• Ability to multi-task and work well in a fast paced, team-oriented environment
• Ability to work under pressure
• Able to lead and mentor a team
• Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts
• Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail
• Knowledge of large production kitchen equipment
• Knowledge of F&B preparation and presentation

A GREAT CANDIDATE WILL HAVE:

• Work varied shifts, to include weekends and holidays
• Experience managing employees using a Collective Bargaining Agreement
• Five (5) years of experience in a high volume restaurant production as well as in a hotel/casino environment
• High school diploma or equivalent
• Two (2) years of experience as a supervisor
• Associate Degree in F&B and/or course certification from an accredited Culinary Institute
• Experience working in a similar resort setting