SUMMARY:

The Assistant Chef works with the assigned Room Chef to manage kitchen operation in an efficient and professional manner to ensure quality product to guests.  Monitor operation expenses while ensuring all employees maintain quality standards and ensuring the highest levels of kitchen safety and sanitation.  Interact with other Food and Beverage managers and other Department Heads to help outlet operations proceed smoothly.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Maintain accurate paperwork for inventory levels, scheduling, payroll and employee records.
• Monitor daily production. 
• Ensure food items are prepared and distributed in a timely manner. 
• Assist with food preparation as needed.
• Continually monitor all daily sales, ordering, par levels and costs for outlet.
• Create, implement and monitor action plans to minimize expenses.
• Control labor expenses based on business levels.
• Ensure product consistency.
• Monitor waste and over production, utilize leftovers, ensure proper rotation of food items and quality control.
• Maintain par levels of outlet and Stewards supplies.
• Ensure employees adhere to established policies and procedures and Health regulations.
• Responsible for counseling all employees.  Ensure all supervisors maintain consistency of rule enforcement.
• Ensure adherence to the Union Contract.
• Monitor and follow-up on employee training.
• Have working knowledge of I.P. ordering system.
• Introduce new menu items to the Director of Culinary, Executive Chef, or Room Chef
• Create/improve and implement new recipes and food presentations.
• Responsible for menu planning.
• Attend meetings as required.
• Maintain the overall cleanliness of the kitchen.
• Ensure employees have valid work cards while they are working.
• Provide Human Resources with the necessary information to keep personnel files current.
• Responsible for staffing and scheduling all and employees.
• Encourage and motivate employees.
• Be accessible and available to employees.
• Consistently demonstrate excellent people skills when dealing with employees.
• Communicate with Director of Culinary, Executive Chef, or Room Chef regarding any problems relating to the food or the kitchen.
• Communicate with Engineering to ensure quality physical appearance of the kitchen.
• Ensure a neat, clean and safe working environment.
• Present needs of the outlet to the Executive Chef or Executive Sous Chef.
• Complete special projects as requested by Food and Beverage Management.


SUPERVISORY RESPONSIBILITIES:
Under direct supervision of the Room Chef, oversee Master Cooks, Cooks, Helper and Food Runner

QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Working knowledge of Culinary and Bartender Union Contracts. 
• Must have a well-rounded food background with knowledge of kitchen equipment and knife skills.   
• Computer skills helpful. 
• Good people skills and a well-groomed appearance. 
• Must speak, read, write and understand English. 
• Must be able to perform basic math (addition, subtraction, multiplication and division). 
• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams
• Possess Health Card or be able to successfully obtain Nevada state-required food handling card.


EDUCATION and/or EXPERIENCE:

• Minimum five years’ experience in a high volume kitchen operation, preferably in a Hotel/Casino environment. 
• Prior management experience is preferred. 
• One-year inventory and cost management experience. 
• Minimum age requirement is 21