Assistant Chef - Delilah Kitchen Service

Location: Las Vegas, NV
Job Type: Full-time
FLSA Status: Exempt
Division: 22700 - F&B
Country/Region: United States
Career Areas: Food & Beverage
Status: Full-Time
Brands: Wynn Las Vegas
Company: Wynn Las Vegas

Job Description

The Assistant Chef is a critical role in Delilah's Kitchen Service by providing cost control, completing inventories and food requisitions, managing and training kitchen staff, supporting the chef de parties and cooks as necessary, supervising the production of food at all stations while ensuring food quality is according to outlet standards. Ensuring that Nevada health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are being followed by all staff.

Operational Management includes, but is not limited to, the following:

• Maintain consistent Wynn food quality standards.
• Monitor and improve consistency of food quality to enhance overall customer experience.
• Ensure standards and policies are available for staff to create and maintain a safe workplace and environment.
• Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety.
• Actively encourage and support team members to participate in decision making processes to assume responsibility and authority.
• Identify best practices and determine quality and efficiency measures as benchmarks for own performance.

People Management includes, but is not limited to, the following:

• Ensure direct reports conform to Wynn policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity.
• Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance.
• Maintain the Wynn core values in conducting business.
• Mentor staff through ongoing on the job coaching and positive reinforcement.
• Provide ongoing reward and recognition of employees by utilizing applicable recognition programs.
• Involve all members of management in the decision-making process thereby giving the team a bigger picture perspective.

Qualifications

• Must have a minimum of three (3) years of culinary management experience in a similar role. A culinary degree is strongly preferred, but not required.
• Must be multifaceted in steak cuisine types and cooking techniques in a high volume fine dining in a true supper club atmosphere.
• Must exhibit accurate knife skills and the ability to manage all aspects of the kitchen operation.
• Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification. Requires a valid NV health card.
• Must be computer savvy and have knowledge in Microsoft Office applications (Outlook, Excel, Word).
• Ability to communicate, read, and write in English fluently and in a professional manner. Second language is a plus.
• Must also demonstrate the ability to direct and lead staff.
• Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy.
• Ability to work well under pressure, be a clear thinker, remain calm, and resolve problems using good judgment.
• Must possess the ability to prioritize, organize, and follow through in order to meet deadlines and production schedules.
• Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.
• Must be able to work well with a team and be willing to assist in all phases of the operation.
• Knowledge of and exposure to a union environment is preferred.
• Must be able to work all shifts and have a flexible schedule.

Additional Information

Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state, or local laws confidential according to EEO guidelines.