Assistant Chef - The Buffet Kitchen at Wynn Resorts

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Jul, 26

Salary

0.0

Posted On

01 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary management, Kitchen operations, Staff training, Food quality control, Inventory management, Knife skills, Menu development, Team leadership, Safety compliance, Microsoft Office, Problem solving, Communication, Time management, Organization, Plate presentation

Industry

Hospitality

Description

Job Description The Assistant Chef in The Buffet at Wynn Las Vegas is responsible for supporting culinary management in all aspects of 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. This position ensures that all government health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are followed. Essential Job Duties & Responsibilities 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 decision making process thereby giving the team a bigger picture prospective. Qualifications Must have a minimum of three (3) years of culinary management experience in a similar role A culinary degree is preferred, but not required Must exhibit accurate knife skills and the ability to manage all aspects of the kitchen operation Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis Must also demonstrate the ability to direct and lead staff Knowledge of and exposure to a union environment is preferred Must have basic computer skills and knowledge in Microsoft Office is required 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 health card Ability to communicate, read, and write in English fluently and in a professional manner. Second language is a plus Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules Must be able to work well with a team and be willing to assist in all phases of the operation 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. FLSA Status: Exempt Division: 22700 - F&B Career Areas: Food & Beverage Status: Full-Time

Responsibilities

The Assistant Chef supports culinary management by overseeing daily kitchen operations, maintaining food quality standards, and managing kitchen staff. They are responsible for inventory control, food requisitions, and ensuring compliance with health and safety regulations.