JOB SUMMARY:
The Chef Tournant is responsible for the supervision of kitchen staff in assigned outlet in absence of the Room Chef and creating and fostering a sanitary, productive and team oriented work environment.
ESSENTIAL JOB FUNCTIONS:
- Assume responsibilities of room in absence of Room Chef.
- Work with Restaurant Manager and front of the house staff to ensure positive guest experience.
- Ensure quality food product and presentations.
- Teach and develop staff while serving a consistent product with pride.
- Maintains food cost, labor cost and expenses within budget guidelines.
- Meets attendance guidelines and adheres to regulatory, departmental and Company policies.
- Must be able to cook and create new, innovative and imaginative recipes.
- Must be able to react quickly and resolve problems.
- Support and foster loyalty and conduct business in a professional manner at all times.
QUALIFICATIONS:
- Work requires effective communication in English, both verbal and written form in a professional manner.
- Work prefers a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry.
- Minimum of two years’ experience as line level Supervisor or Chef in specialty room, Casual Dining or Buffet Restaurant environment.
- Must present a neat and professional appearance.
- Work prefers Bilingual abilities
- Work requires flexibility to work various shifts.
- Food Safety Employee Training required
- Food Handler’s Card
PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:
Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Job Type: Full-time
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Retirement plan
- Tuition reimbursement
- Vision insurance
Experience level:
Pay rate:
Shift:
- 10 hour shift
- 12 hour shift
- Day shift
- Evening shift
- Morning shift
Weekly day range:
Work setting:
- Bakery
- Café
- Casino
- Casual dining restaurant
- Hotel
Experience:
- Sous Chef or equivalent: 2 years (Required)
- high volume restaurant: 1 year (Required)
- crepe/french cuisine: 1 year (Preferred)
- multi-unit management: 2 years (Preferred)
- Front of house: 1 year (Preferred)
License/Certification:
- Servsafe (Preferred)
- NV Food Handler Certification (or ability to obtain) (Required)
Shift availability:
- Day Shift (Required)
- Night Shift (Required)
- Overnight Shift (Preferred)
Ability to Commute:
- Las Vegas, NV 89109 (Required)
Ability to Relocate:
- Las Vegas, NV 89109: Relocate before starting work (Required)
Work Location: In person