Assistant Chef - Peppermill & Western Village

If interested, please apply in person at the Peppermill Restaurant & Fireside Lounge in Las Vegas Nevada.

The Assistant Chef is responsible for managing, producing and directing the daily production. Capable of assuming all strategic functions of the Chef de Cuisine when necessary. Key roles to include: Leader, Teacher, Administrator, Trainer, Team Player, Mentor, Creator, Culinarian and Communicator.

Duties:

• To supervise and prepare high quality and consistent food products for his/her individual outlet.
• To be a team leader and mentor by example, continually emphasizing day to day communication skills and commitment to excellent cuisine.
• Responsible and accountable for all food and labor costs within the department. Identifies and defines business needs and implements solutions which may result in beneficial changes in assigned operations.
• Works in close conjunction with Purchasing Department on all items pertaining to said area, maintaining proper par stocks, inventory control and quality of purchased goods.
• Coaches, guides, trains and instructs assigned personnel in the proper performance of their duties.
• Prepares reviews, evaluations and other employee documentation, maintaining consistency, fairness and respect within the framework of established guidelines.
• Works in conjunction with upper management on all menus, specials and future developmental plans for said area.
• Insures that all culinarians maintain the highest levels of professionalism, including the proper dress code (full clean uniform, hats, nametags, scarves, aprons, etc.).
• Checks the maintenance of all kitchen equipment and reports any damaged or broken pieces to Engineering and upper management as quickly as possible.
• Insures all safety standards are followed and reports on all unsafe conditions to upper management.
• Rewards and recognizes outstanding culinary employees when it is deserved.
• Conducts employee meetings (monthly), pre and post shift meetings and counseling sessions in order to maximize culinary team morale and productivity; to foster a sense of community.
• Keeps immediate supervisor promptly and fully informed on all problems or unusual matters of significance coming to his/her attention so prompt corrective actions can be taken when appropriate.
• Maintains a ‘hands on’ philosophy and jumps in with fellow culinarians whenever and wherever necessary.
• Creates and institutes all recipe files, production schedules, specification and cost analysis sheets for his/her units.
• To implement creative menus and strive for excellence by being the best restaurant in Northern Nevada.
• Drives all sanitation issues in conjunction with Asst. Executive Chef and/or Executive Steward, maintaining the highest degree of cleanliness and organization within their outlet.

Qualifications:

• Three or more years in hotel restaurant/casino outlets or individual restaurants pertaining to the specialized high volume area (i.e. Room Service, Coffee Shop, Buffet, Banquets, or Food Court, etc.).
• Must be familiar with all aspects of the particular cuisine for said area (Wok cookery, Continental cuisine, etc.).
• Culinary background must have an emphasis on high volume, quality cuisine as well as teambuilding, interpersonal and managerial skills.
• High school graduate or G.E.D, culinary apprenticeship or culinary school graduate.
• Posses ability to teach, train and motivate culinary team members.
• Working knowledge of computers, including Microsoft Word and Excel (preferred).
• Background of pre and post opening of hotel/casinos or major restaurants (preferred).

We offer a competitive benefits package which includes comprehensive medical, dental and vision after 90 days of employment.