EXECUTIVE ROOM CHEF Job Vacancy at Circus Circus Las Vegas Hotel and Casino (2880 Las Vegas Blvd S, Las Vegas, NV 89109)

Vacancy : EXECUTIVE ROOM CHEF
Company Name : Circus Circus Las Vegas Hotel and Casino
Company Location : 2880 Las Vegas Blvd S, Las Vegas, NV 89109

Job Description

Overview :
It is the primary responsibility of the Executive Room Chef to oversee all food side operations of the food and beverage department including hiring, scheduling, ordering, food quality and preparation. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.

Specific Job Functions:

Oversee Food and Kitchen operations
Establish operating policies and staff schedules for the operation of kitchens to achieve maximum service at desired profit levels
Maintain effective food cost, labor costs, budgets, forecasts and marketing policies to achieve profit objectives and desired standards
Order food products through Food and Beverage Buyer and Warehouse Supervisor
Maintain close supervision with daily monitoring of all food outlets and staff, food quality, production, product and presentation
Attend meetings for in-house functions, food design and menu development
Handle employee relation issues, paperwork consisting of records, disciplinary situations and commendations
Complete forms, write memos, administrator company and departmental rules
Train management staff on the technique of property expectation of culinary skills
Interact with upper executives on miscellaneous issues
Oversee menus for outside banquet functions and food shows
Recruit staff for chefs
Achieve service, financial, and Human Resource goals set forth by the property executives

Responsibilities/Qualifications :

Minimum 10 years experience in high volume food and beverage operations
Must have extensive culinary background, people skills and administrative skills
Extensive knowledge of all kitchen equipment and operations is a must
Thorough understanding of profit and loss management
Previous hands on experience in presenting culinary training and development of new programs
Communicate effectively in English both verbally and written forms
Professional appearance and demeanor a must

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