Executive Sous Chef - Din Tai Fung (ARIA)


Bellagio (MGM Resorts - Las Vegas)


Posted Under: Las Vegas, Nevada jobs in Hospitality & Tourism; Hospitality & Tourism jobs in zipcode 89101
Posted On: 2020-02-15 00:00:00

Location:Las Vegas, Nevada Become one of the stars behind the show and become part of the worlds most powerful entertainment brands. Our Company has one exciting mission: To entertain the human race. - Provides extraordinary service consistent with the ARIA luxury brand standards and S.H.O.W. Service Basics - Extensive knowledge of menu/recipe development policies and requirements. - Create, read, measure, and execute recipes. - Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. - Establish the day's priorities and assign production and prep lists for staff to execute. - Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. - Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. - Ensure that quality and details are being maintained, take action to correct any irregularities - Oversee daily operation of food and beverage activities. - Develop and maintain teamwork and morale of the culinary team. - Ensure that quality, fast service with excellent plate presentation is achieved. - Ensure that employees adhere to company and departmental policies and standards. - Conduct training for all department employees on respective job responsibilities. - Understand Stratton Warren System for purchasing and ensure completion of cost transfers. - Assist Executive Chef by controlling purchasing, receiving, purveyor lists and inventory of all kitchen items. - Be aware of any shortages and make arrangements before the item runs out. - Ensure proper usage and rotation (FIFO) of all perishable food items to maintain minimal waste. - Purchase all goods in an educated/systemized manner to help control budgeted food cost. - Ensure all requisitions are processed properly and placed in designated areas. - Maintain composure with owners and guests in demanding situations. - Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. - Maintain complete knowledge of correct maintenance and use of equipment. - Ensure kitchen equipment is properly maintained and functioning. - Anticipate guests needs, respond promptly and acknowledge all guests, however busy. - Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. - Resolve guest complaints, ensuring guest satisfaction. - Maintain positive guest relations at all times. - Observe guest reactions and confer with service staff to ensure guest satisfaction. - Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days. - Ability to skillfully and knowledgeably work at each kitchen station. - Apply advanced knife skills required for service. - Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply culinary and cooking techniques. - Maintain proper storage procedures as specified by Health Department and Hotel requirements. - Properly label and date all products to ensure safekeeping and sanitation. - Inspect grooming and attire of staff; rectify any deficiencies. - Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. - Monitor the performance of staff and ensure all procedures are completed to the department standards. - Inspect the cleanliness of the line, floor, all Kitchen stations. - Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. - Complete work orders for maintenance repairs and submit to Engineering. - Ensure that excess items are utilized efficiently. - Schedule and maintain budgeted labor costs. - Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands. - Check and ensure that all opening duties are completed to standard. - Monitor and ensure that all closing duties are completed to standard before staff sign out. - Performs all other related duties as requested. Required: - At least 21 years of age. - At least 3 years of experience at a high volume, five star quality operation. - High school diploma or equivalent. - Working knowledge of knives, knife skills and small wares equipment. - Working knowledge of health, safety and sanitation procedures. - Working knowledge of weights and measures and various cooking techniques. - Ability to work in a high pressure environment. - Experience working with relevant products and ingredients. - Good communication and organizational skills. - Strong coaching and development skills. - Be a clear thinker, remaining calm, and resolving problems using good judgment. - Excellent customer service skills. - Ability to lead and mentor a team. - Interpersonal skills to deal effectively with all business contacts. - Professional appearance and demeanor. - Ability to work varied shifts, including weekends and holidays. - Able to effectively communicate in English, in both written and oral forms. Preferred: - Experience managing employees using a Collective Bargaining Agreement. - Associates Degree in Culinary Arts or recognized formal certified training program from a national association. *This is not intended to include every duty or responsibility of the job nor is it intended to be an all-inclusive list of the skills and abilities required to do this job.