CHEF DE CUISINE - GOURMET HALL

Position Overview:

The primary responsibility of the Chef De Cuisine is to provide guidance for the team, maintain quality and consistency, achieved budgeted food and labor costs for the Gourmet Hall.

All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures. 

Essential Duties & Responsibilities:

• Ensures food quality, presentation, and preparation of menu items is executed according to hotel standards.
• Regularly order and restock kitchen supplies and food items required for service.
• Ensure all products are rotating on first in, first-out philosophy while maintaining par levels.
• Produce production list to ensure efficient execution of service
• Ensure all requisitions are processed properly and placed in designated area.
• Complete food orders & send to warehouse.  Check & verify the orders as delivered.  Notify warehouse of discrepancies.
• Coordinates with support departments for acquisition of needed goods and services.
• Provides management and support to the entire kitchen staff ensuring efficiency in the daily operation.
• Check food cost report daily.
• Randomly, but frequently review finished products for quality prior to leaving the kitchen.
• Attend & participate in various meetings & departmental hearings
• Participate in food prep as needed, delegate individual daily assignments.

Additional Duties & Responsibilities:

• Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods.
• Review & approved daily payroll sheet.
• Coordinates with support departments for acquisition of needed goods and services.
• Effectively communicate with management and cooks in order to fulfill and address any issues or needs requested by guest and/or other employees.
• Works to maintain food costs within set operating budget.
• Conduct training for all cooks on job responsibilities.
• Skillfully and knowledgably work each kitchen station.
• Versatile in preparing both hot and cold items.
• Create, read, measure, and execute recipes.
• Be able to manage scheduling needs to ensure sufficient staffing levels as determined by number and type of functions occurring at the hotel.

Additional Duties & Responsibilities:

• Understand and issue discipline according to HR policies and procedures.
• Follow all health, sanitation, and safety regulations.
• Mentor, teach, provide leadership, and serve as a resource to his/her team.
• Be accountable, handle constructive criticism, and continue to grow professionally in the culinary field.
• Greet all team members with warm smile, maintain eye contact, and communicate in a professional and pleasant demeanor
• Treat all team members with respect and professional courtesy.
• Provide discipline as needed.
• Safety is an essential function of this job.
• Consistent and regular attendance is an essential function of this job.
• Performs other related duties as assigned.

Company Standards of Conduct

All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

Minimum Qualifications:

• 21 years of age.
• Proof of authorization/eligibility to work in the United States.
• High school diploma or equivalent, preferably with an Associate degree in F&B and/or course completion from an accredited Culinary Institute.
• Must be able to obtain and maintain Health and any other certification or license, as required by law or policy. 
• 5+ years of experience (must include high volume, exposure to all facets of the field, including VIP presentations. 
• 5+ years supervisory experience.
• Knowledge of soup, sauces, meat, fish, poultry, casserole, and vegetable preparations.
• Able to read, translate, and execute recipes.
• Advanced knife skills.
• Excellent knowledge of basic and large production kitchen equipment.
• Knowledgeable in proper food handling practice
• Knowledgeable in proper sanitation practice.

Minimum Qualifications:

• Have knowledge of all equipment and its maintenance requirements.
• Maintain food costs within set operating budgetary constraints.
• Be able to provide management & support to the entire kitchen staff ensuring efficiency in the daily operation.
• Must be able to sufficiently staff according to business levels.
• Meet departmental appearance & quality standards.
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Must be able to work varied shifts, including nights, weekends and holidays.

Physical Requirements:

Must be able to:

• Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
• Physically access all areas of the property and drive areas with or without a reasonable accommodation.
• Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
• Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
• Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.
• Work in a fast-paced and busy environment.
• Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.