Assistant Chef - Agave

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.

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

• Assist with managing the kitchen team including hiring, training, development, and corrective planning.
• 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.
• 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 the culinary field.
• Ability to write routine reports, purchase orders, menus and correspondence.
• Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.).
• Previous experience in a fast-paced environment.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer services skills.
• Ability to successfully mentor a team.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.

Preferred :

• Degree in Culinary Arts.
• Experience managing a team using a collective bargaining agreement.
• Previous experience in a large, luxury resort setting.

Minimum Education and Experience:

• Must be 18 years of age or older.
• High school diploma or equivalent certification
• At least three years of culinary cooking experience in a similar restaurant environment.
• 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
• Ability to obtain the following:
  • Food Handling Card

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.

• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality.
• Standing, climbing, bending and reaching, walking, twisting, running.
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 40 lbs.
• Sitting 50-75%.
• Reaching, squatting, kneeling, eye/hand coordination.
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions.