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* Assumes complete charge of kitchen on respective shifts. Supervises and maintains cooking standards and techniques of line level employees. * Works all stations as required. * Provides leadership for subordinates. * Assumes the accountability and the responsibilities of Supervisors in their absence. * Enforces proper procedures. * Prepares orders for daily and up coming functions. Ensures proper usage and rotation of all food items. Checks freshness and quality of food and presentation. * Maintains proper inventory levels. * Oversees all food preparation and production. Expedites all event food orders. * Maintains safety and Health Department standards. * Handles employee complaints and resolves problems as they arise. * Participates in menu design and implementation. * Performs other job related duties as assigned.
Required: * At least 5 years of fine/specialty dining experience. * Possess a full knife set and advanced knife skills (cut, dice, mince and slice). * Extensive knowledge of Food and Beverage preparation and presentation and extensive knowledge of large production kitchen equipment. * Ability to work without direct supervision. * Excellent customer service skills. * Ability to lead and mentor a team. * Professional appearance and demeanor. * Have interpersonal skills to deal effectively with all business contacts. * Work varied shifts, including weekends and holidays. * High School diploma or equivalent. * Able to effectively communicate in English, in both written and oral forms. Preferred: * Previous experience managing employees using a Collective Bargaining Agreement. * Formal culinary training. * Previous experience working in a similar resort setting.