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ComputerWork: Jobs for Technical People

 

Las Vegas Neva Full Time Posted: Friday, 12 January 2018
 
 
Applicants must be eligible to work in the specified location

Position Overview:

The primary responsibility of the Chef Tournant - ISD (In Suite Dining) is to direct, train, and monitor performance of line cooks. To standardize, maintain, and continuously improve quality of culinary standards to guest's satisfaction. Maintain organization, cleanliness, and sanitation of work areas and equipment All duties are to be performed in accordance with departmental and The Venetian | The Palazzo Casino Resort's policies, practices, and procedures.

Essential Duties & Responsibilities:

  • Monitor daily activities of the line cooks to ensure recipe integrity, quality of meals, production/prep being completed for menu and banquet events
  • Prepare and assign production/prep work for line cooks to complete: review priorities
  • Meet with fellow chef tournants to review assignments, anticipated business levels, changes and other information pertinent to the job performance
  • Monitor and maintain cleanliness, sanitation, and organization of work areas to strictly abide to CCHD health regulations
  • Meet with fellow chef tournants to discuss business needs, issues, production/prep needs, banquet parties, and guest relations pertaining to the department
  • Interact with ISD front of house to discuss daily activities both positive and negative to ensure guest satisfaction
  • Maintain complete knowledge of and comply with all departmental policies, services, procedures, and standards
  • Be able to work all stations on the line(broiler, saut√©, fry, pantry, and pastry)
  • Consistent and regular attendnace is an essential function of this job.
  • Performs other related duties as assigned.

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

Minimum Qualifications:

  • 21 years of age.
  • High school diploma required.
  • Associate degree in Food & Beverage and/or course completion from an accredited Culinary Institute preferred.
  • 3-5 years managerial experience in high volume kitchen, preferably in similar resort/hotel setting.
  • 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.
  • Be able to communicate in English both in oral and written form.
  • Must be able to obtain and maintain a Health card and any other certification or license, as required by law or policy.
  • Knowledgeable in proper food handling practice.
  • Knowledgeable in proper sanitation practice.
  • Knowledge of Microsoft Excel, Word, PowerPoint, and basic computer skills.
  • Compute basic mathematical calculations.
  • Experience in MMS ordering.
  • 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.



Las Vegas Neva, United States of America
IT
Las Vegas Sands Corp
Las Vegas Sands Corp
JS37184-EN_US
1/12/2018 10:35:46 PM


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