Chef Tournant, Ghost Kitchen
Job Description
Summary Statement:
The Tournant Chef is responsible for the daily operations and the back of house functions in all Food and Beverage outlets, where the Chef is called to assist. This position will support and work alongside the Executive Chef and Assistant Executive Chef of the property, in all activity throughout the hotel, including training, menu planning, overseeing product purchasing and managing the culinary budget. The Chef will fill in for Chefs of all outlets that are shorthanded, fill in for Chefs on vacation, and cover outlets that needed extra support during high business volumes. Days off and hours will not be consistent due to the various coverage that are needed for the outlets on the property.
Primary Job Duties: – Includes but is not limited to:
The primary function is to step in and work at different kitchen stations as needed, whether due to staff shortages, during busy service periods, or when a particular station requires extra support.
They ensure that all dishes are prepared according to RWLV specific standards for taste, presentation, and portioning.
The chef tournant may assist with food preparation, plating, and other tasks to maintain a smooth workflow within the kitchen.
In some cases, they may be involved in inventory management, food requisitions, and staff supervision.
Supervise Chefs, Team Members, and food preparation in main focused areas of property
Conduct daily walk-throughs of assigned outlets to ensure full compliance with Health Department regulations and enforce quality control of products.
Work closely with the Stewarding department to monitor cleanliness of all back of house areas, equipment, and dining ware.
Ensure that food stock and par levels within the department and warehouse areas are of high quality and meet forecasted needs based on resort occupancy.
Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
Perform other job-related duties as requested
Understanding and dealing with Union contracts and employee
Qualifications: Includes but is not limited to:
Strong knowledge of various cooking techniques and cuisines is essential, as they may be required to work in different areas of the kitchen.
The ability to quickly adapt to different stations and tasks is crucial.
A commitment to maintaining high standards of food quality and service is vital.
Collaboration and communication with other kitchen staff are important aspects of the role.
While a culinary degree is often preferred, previous experience in a similar role, such as a chef de partie or sous chef, is typically required.
Ability to write routine reports, purchase orders, menus and correspondences.
Ability to effectively communicate in English.
Excellent customer services skills.
Ability to successfully lead and mentor a team.
Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
Ability to work varied shifts, flexible, including nights, weekends and holidays.
Polished appearance and demeanor.
Minimum Education and Experience: (
At least five years of experience in a Chef role in a similar or related field.
At least ten years of experience in F&B in a similar or related field.
Must be 21 years of age
Preferred:
Degree in Culinary Arts or a related field.
Previous experience in buffet, catering or banquet operation(s).
Previous experience managing a multi-outlet venue.
Fluent in more than one language.
Previous experience working in a large, luxury resort setting.
Certificates, Licenses, Regulations:
Must have a valid Servsafe Manager Certification
Proof of eligibility to work in the United States
Position required licenses
Physical Demands:
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Work is typically performed in a Kitchen.
Must be tolerant to varying conditions of noise level, temperature, illumination and air quality
Prolonged standing, and working long hours
Bending and reaching
Transporting, pushing, pulling, lifting and maneuvering items weighing up to 50 lbs
Eye/hand coordination
Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions
At Resorts World Las Vegas, we believe that every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities.
Everyone is an Ambassador–No matter where you work at Resorts World Las Vegas, it is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need.
Everyone works in Safety–If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual.
Everyone works in Security–If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern.
Everyone works in EVS–If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual.
Everyone works in Guest Experience–If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.