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Assistant Chef

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USA-NV-Las Vegas
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Ensure all products are rotated on a first-in, first-out philosophy.
Ensure all requisitions are processed properly and placed in designated area.
Maintains and exhibits a solid knowledge and understanding of all food products and is able to skillfully apply culinary and cooking techniques.
Able to identify and safely use all kitchen equipment.
Regularly restocks all kitchen supplies and food items required for service.
Properly labels and dates all products to ensure safekeeping and sanitation.
Able to apply advanced knife skills required for service.
Able to create, read, measure, and execute recipes.
Maintaining an exceptional menu knowledge and attention to detail with plate presentation.
Versatile in preparing both hot and cold items.
Assisting Chef, cooks, and pantry workers and helpers as needed in execution of service.
Maintaining a solid knowledge, understanding and preparation of base sauces, stocks and soups.
Skillfully and knowledgably working each kitchen stations.
Maintaining supervisory role in the absence of the Chef.
Ensuring food quality is superior and takes action to correct any irregularities.
Conducting training for cooks pantry workers, helpers and kitchen workers on job responsibilities.
Producing production list to ensure efficient execution of service.
Conduction inventory on a regular basis to ensure proper par levels.
Working as a team, assisting all guests and employee’s needs and inquiries.
Effectively communicating with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
Following all procedures and policies set forth by the company, division and department.
Follow all health and safety regulations.
Able to assist Executive Chef by controlling food and labor cost.
Able to assist Executive Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items.
Able to do kitchen scheduling.
Assisting Executive Chef by establishing goals and objectives that focus on profit, product and people.
Ensures kitchen equipment is properly maintained and functioning.
At least 3 years of similar chef experience.
Working knowledge of knives, knife skills, and small wares equipment.
Working knowledge of health, safety, and sanitation procedures.
Working knowledge of weights, measures, and various cooking techniques.
Excellent customer service skills.
Must have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
High school diploma or equivalent.
Must be able to effectively communicate in English, in both written and oral forms.
At least 5 or more years experience as a chef in a similar environment
Previous experience in a similar resort setting.

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