Assistant Chef - (US-NV-Las Vegas - 89199)

Minimum Education: None
Job Type: Full Time
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Responsibilities : The primary responsibility of the Assistant Chef Mangia is to manage and operate the Mangia outlet. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.Specific Job Functions:Ensure all products are rotated on a first-in, first-out philosophy.Ensure all requisitions are processed properly and placed in designated area.Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply culinary and cooking techniques.Identify and safely use all kitchen equipment.Regularly restock all kitchen supplies and food items required for service.Properly label and date all products to ensure safekeeping and sanitation.Apply advanced knife skills required for service.Create, read, measure, and execute recipes.Maintain an exceptional menu knowledge and attention to detail with plate presentation.Versatile in preparing both hot and cold items.Assist Chef, Master cook, cooks, and pantry workers and helpers as needed in execution of service.Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups.Skillfully and knowledgably work each kitchen stations.Maintain supervisory role in the absence of the Chef.Ensure food quality is superior and takes action to correct any irregularities.Conduct training for Master cooks, cooks, pantry workers, helpers and kitchen workers on job responsibilities.Produce production list to ensure efficient execution of service.Conduct inventory on a regular basis to ensure proper par levels.Work as a team, assisting all guest and employee needs and inquiries.Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.Assist Executive Chef by controlling food and labor cost and establishing goals and objectives that focus on profit, product and people.Assist Executive Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items.Ensure kitchen equipment is properly maintained and functioning.

Requirements :At least three years of similar Food and Beverage experienceWorking knowledge of knives, knife skills and small wares equipmentWorking knowledge of health, safety and sanitation proceduresWorking knowledge of weights and measures and various cooking techniquesProfessional appearance and demeanorFormal culinary training preferred.

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