Executive Sous Chef, Banquets - Garde Manger

Primary Job Duties:  Includes but is not limited to: 

• Collaborate with the Executive Chef and General Manager to achieve/exceed budgeted labor and other cost centers, through proper planning and execution.
• Manage all aspects of personnel for back of house staff in a catering and banquet environment, including hiring, training, development, and corrective planning.
• Achieve daily sales and assigned cost goals.
• Develop menu standards and maintain food presentation quality.
• Maintain food and supply inventory, purchasing and receiving for both front of the house and back of the house products.
• Ensure sanitation procedures and organization of work areas adhere to all health code regulations and standards.
• Proxy to conduct regulatory inspections and ensure that all certifications are up to date.
• Conduct regularly scheduled meetings to ensure multiple lines of communication are open between management and team members.
• Assist with conducting daily line-ups and/or pre-shift meetings.
• Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested.

Qualifications: Includes but is not limited to: 

• • Advanced knowledge of principles and practices within the catering and banquet operation.
• Exhibit knowledge of translating industry trends into successful menu selections.
• Experience in meeting and exceeding VIP guest requests and preparing a custom menu on short term notice.
• Ability to draft routine reports, purchase orders, menus, and correspondence.
• Prior experience of utilizing property management applications (e.g., Purchasing Systems, Kronos, HotSOS, etc.).
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer services skills.
• Ability to obtain  maintain full knowledge and understanding of company and department rules and regulations, policies, and procedures.
• Ability to successfully lead and mentor a team.
• Ability to work varied shifts, including nights, weekends, and holidays.

Preferred: 

•  Degree in Culinary Arts or a related field.
• Previous experience in catering and banquet operations.
• Previous experience in a large, luxury resort setting.

 
Minimum Education and Experience:

• At least 21 years of age.
• High School Diploma or equivalent.
• Minimum six years of experience as a Chef position in a similar or related environment.
• Minimum two years of experience as an Assistant Executive Chef or Chef de Cuisine role in a Catering and Banquet operation/business.

Certificates, Licenses, Regulations: 

• • Proof of eligibility to work in the United States.
• Ability to obtain the following: ServSafe Certification 

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 environment.
• Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality.
• Prolonged sitting/standing.
• 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.