The ideal candidate is a seasoned chef with a background in Mexican cuisine. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Direct and train all culinary team members. Including but not limited to Banquet, Room Service, Ethic, Fine and Casual Dining restaurants and Team Member Dining. All production areas inclusive of Bakery, Pastries, Cold, Food Prep. Hot Prep related to Asian Specialty areas.
- Manage daily quality of service, develop and implement receipts and presentations; cover shifts as required.
- Ability to remember, recite and promote the variety of menu items and standard recipes used by the F&B department
- Audit food storeroom items for quality and consistency, food cost and revenues. Enforce daily sanitation, hand washing and safety needs codes
- Must possess sufficient mathematical skills needed to complete recipes, schedules, forecasts and budgets
- Supervises production of all Areas of Food Production including but not limited to butchering, sauce, vegetable and ganish production
- Ensures good rotation and turnover of products by practicing proper rotation and maintaining
- Monitor staff performance, product quality and production flow. Foster improvements where needed.
- Participates in activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost control and special needs
- Direct staff in proper job functions and proper guest interaction
- Manage sanitation and operational standards
- Provides leadership and daily management of the entire Culinary Team under his/her direction
QUALIFICATIONS:
- Management experience in a fine dining restaurant
- Minimum 10 years of continuous growth experience in varied Asian dining venues(high volume required)
- Banquets and VIP experience has held position of Asian Executive Chef in medium to large multi- outlet hotel with high volume banquets or equivalent any combination of education, training or experience that provides the required knowledge, skills, and abilities.
- Collective bargaining experience preferred
- Experience in taking inventory and maintain par levels of beverages.
- Health Department certified and Alcohol Awareness Certified
EDUCATION:
- High School Diploma, Culinary Degree (AOS), Equivalent Asian Diploma, Serve Safe Certification
LICENSES/REGISTRATION:
- Must obtain and maintain appropriate licensing with the Nevada Gaming Board(if applicable) and Alcohol Awareness Card
