Join the immersive world of ART, MUSIC & AMUSEMENT at AREA15, where the boundaries between reality and limitless creativity blur. Welcome to the "What's Next District.”
The Room Catering Chef oversees the success of daily catering kitchen operations, leading the staff and overseeing all food production functions. The role aims to continuously enhance guest satisfaction and optimize the financial performance of the catering division. Supervising all shared kitchen areas ensures consistent delivery of high-quality products. Additionally, the Chef guides and develops staff, including direct reports, and ensures compliance with SNHD sanitation and food standards.
JOB RESPONSIBILITIES AND DUTIES:
- Lead the culinary kitchen team, including stewards.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Guides and directs team members, setting performance standards and overseeing their progress.
- Utilize interpersonal and communication skills for leadership, influence, and encouragement. Advocate sound financial/business decision-making, demonstrate honesty/integrity, and lead by example.
- Ensure fair and consistent administration of company policies.
- Demonstrate new cooking techniques and equipment to staff.
- Establish performance, budget, and team goals.
- Manage department expenses, including food cost, supplies, uniforms, and equipment.
- Provide direction for menu development.
- Monitor the quality of raw and cooked food products to meet standards.
- Determine food presentation and create decorative food displays.
- Recognize superior quality in products, presentations, and flavor.
- Ensure compliance with food handling and sanitation standards, including proper handling and temperature maintenance of food products.
- Ensure employees maintain necessary food handling and sanitation certifications.
- Be proficient in technology and business planning software to create financial projections and reports.
- Collaborate with the Private Sales team to ensure proper execution of contracted BEO’s (Banquet Event Orders) with exceptional attention to detail.
- Set daily and weekly work and cleaning schedules for back-of-house staff.
- Perform daily upkeep, verification, and corrections in timekeeping software.
- Work with local suppliers to purchase food, dry goods, supplies, etc.
- Manage inventory, COGs (Cost of Goods Sold), labor, valid work cards, etc.
- Conduct staff trainings, motivation sessions, one-on-one sessions, and corrective coaching.
- Create and improve existing policies and procedures for the F&B culinary department.
- Perform other duties as assigned.
QUALIFICATIONS & SKILLS:
- Applicants must be 21 years of age or older.
- Proof of eligibility to work in the United States
- Minimum of 3 years experience in a high-volume culinary operation
- Comfortable working in a creative, entrepreneurial start-up environment and introducing new concepts and innovations.
- Able to make decisions and solve problems in a fast-paced environment.
- Proficient in conflict resolution, negotiation, and financial analysis with basic accounting knowledge.
- Proficiency in using timekeeping software and preferred experience with purchasing systems like Yellow Dog.
- Proficient in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook).
- Organized and detail-oriented, managing aspects like food standards, costs, safety, work schedules, shipments, and cleaning schedules.
- Ability to create and implement SOPs for departmental consistency.
- Proficient knowledge of applicable SNHD guidelines and requirements.
- Experience in establishing and maintaining interpersonal relationships.
- Possession of valid Health work cards.
- Experience in team development and building.
- Demonstrated strong leadership skills, including exceptional time management and delegation abilities.
- Availability for varied shifts, including evenings, weekends, and holidays.
- Ability to lift 50lbs unassisted.
- Ability to work in an environment subject to varying noise levels, crowds, flashing lights, and smoke.
- Capability to stand, walk, bend, and lift for extended periods.
- Ability to withstand high temperatures, heat, and sun exposure.
Job Type: Full-time
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Shift:
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
- Night shift
Supplemental pay types:
Weekly day range:
- Monday to Friday
- Weekends as needed
Work setting:
- Bakery
- Casual dining restaurant
Experience:
- Culinary experience: 3 years (Required)
- Cooking: 3 years (Required)
Ability to Commute:
- Las Vegas, NV 89102 (Preferred)
Ability to Relocate:
- Las Vegas, NV 89102: Relocate before starting work (Required)
Work Location: In person