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Assistant Executive Chef (Park MGM)

Company: Bellagio (MGM Resorts - Las Vegas)
Location: Las Vegas
Posted on: November 11, 2019

Job Description:

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. It is the responsibility of Assistant Executive Chef to oversee physical aspects of kitchen operations, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests expectations as far as food quality and presentation. All duties are to be performed in accordance with departmental and property policies, practices and procedures - Direct and oversee the culinary operations consistent with the strategies and vision of the property. - Oversee Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the companys diversity commitment; adherence to the companys status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements. - Oversee the budget of the culinary aspect of the venue and P & L. Analyze and addresses areas concern and defines needs for improvement. - Efficiently assists with pre-established food and labor cost controls and plays an active role in contributing to the overall F & B Divisions profitibility. - Achieve all service, financial and human resources goals set forth by the management. - Assist in reviewing monthly department P & L and budget. Analyze and address areas concern and define needs for improvement. Find ways to improve P & L results and communicate with stewarding managers accordingly to implement changes and plans of action. - Maintain staffing levels within department allocations. - Plan training procedures of department personnel. - Assist with coordinating and communicating with all outside vendors and services, and Health Department. - Know, understand, enforce and maintain all policies, and procedures, within SNHD regulations and company standards. - Inter-department collaboration: working in or with outlet Chefs and their departments as needed to insure success in the culinary department. - Independent decision making, multifaceted Assistant Executive Chef of Park MGM. Including (but not limited to): proper ordering, guest assistance and working with the front of house. - Oversee product consistency and make necessary modifications according to business needs. - Monitor waste and over production, as well as utilize leftovers and ensure proper rotation and quality control in all outlets. - Monitor and enforce Company and Departmental safety policy standards. - Perform various clerical duties regarding staff and kitchen operations including: payroll, scheduling and staff files and vacation planning. - Oversee the design, planning and successful execution of VIP events both on and off property - Ensure compliance with all purchasing and sourcing initiatives to support corporate initiatives - Oversee the overall cleanliness and equipment maintenance of outlet. - Present ideas and opportunities for continuous improvement within the Culinary department as well as the division as a whole - Provide direct leadership and development to the outlet Chefs and their direct leaders to ensure complete support of our leadership compentencies standards and goals - Work directly with the Executive Chef of the property to support all strategic initiatives throughout the division as well as overall financial success of each department within F & B - Assist in overseeing kitchen-related activities pertaining to the normal operation of the restaurant, menu and staff. - Assist operationally with new menu development and rollout in all outlets to also include seasonal and special events - Perform other job related duties as requested REQUIREMENTS: - Must be 21 years old. - Bachelors Degree and/or course certification from an accredited Culinary Institute or equivalent education, training and experience. - At least seven (7) years of managerial/supervisory experience - Effectively communicate in English, in both written and oral forms PREFERRED: - Bilingual, English as the primary or secondary language - Previous experience working in a similar resort setting - ServSafe certified or the ability to be within the probationary period

Keywords: Bellagio (MGM Resorts - Las Vegas), Las Vegas , Assistant Executive Chef (Park MGM), Hospitality & Tourism , Las Vegas, Nevada

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