Assistant Chef, Junior's

Summary Statement:

The Assistant Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of 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.

Primary Job Duties: – Includes but is not limited to:

• Work alongside Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution.
• Manage all aspects of personnel for back of house staff in a casual dining, including hiring, training, development, and corrective planning.
• Achieve daily sales and assigned cost goals.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Assist with food prep, station cooking and plating of food when necessary.
• Manage inventory, purchasing and receiving of both front of house and back of house products.
• Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
• Develop menu standards and maintain presentation quality.
• Assist with conducting daily line-ups and/or pre-shift meetings.
• Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members.
• 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.

Qualifications: Includes but is not limited to:

• Advance knowledge of principles and practices within a causal dining.
• Experience in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice.
• Ability to write routine reports, purchase orders, menus and correspondences.
• Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.).
• Polished appearance and demeanor.
• Excellent customer services skills.
• Ability to successfully lead and mentor a team.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to effectively communicate in English.
• Ability to work varied shifts, including nights, weekends and holidays.

Preferred :

• Experience managing collective bargaining agreement(s) work groups.
• Degree in Culinary Arts or a related field.
• Previous experience working in a large, luxury resort setting.

Minimum Education and Experience:

• At least 18 years of age.
• High School Diploma or equivalent.

Certificates, Licenses, Regulations :

• Proof of eligibility to work in the United States.
• Ability to obtain the following:
  • ServSafe Certification

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical kitchen/restaurant environment.
• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality.
• Prolonged sitting/standing.
• Bending and reaching.
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 25 lbs.
• Eye/hand coordination.
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.