Assistant Executive Chef

Summary Statement
The Assistant Executive Chef plays a crucial role in supporting the Executive Chef by overseeing daily operations in the back of the house. This includes managing personnel functions for the assigned venue(s). As a role model and mentor, the Assistant Executive Chef guides chefs and line cooks, while also serving as an ambassador for the organization, promoting the employer brand.

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.