Overview: Job Duties:

• Work alongside Executive Chef, and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution.
• Manage all aspects of personnel for back of house staff in Ghost Kitchen including hiring, training, development, and corrective planning.
• Achieve daily sales and assigned cost goals.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Assist with food prep, station cooking and plating of food when necessary.
• Manage inventory, purchasing and receiving of both front of house and back of house products.
• Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
• Develop menu standards and maintain presentation quality.
• Assist with conducting daily line-ups and/or pre-shift meetings.
• Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members.
• 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 company documents, etc.
• Perform other job-related duties as assigned.

Qualifications:

• Experience in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice.
• Ability to write routine reports, purchase orders, menus and correspondences.
• Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, Hot SOS, etc.).
• Experience managing collective bargaining agreement(s) work groups.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer services skills.
• Ability to successfully lead and mentor a team.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to work varied shifts, including nights, weekends and holidays.

Preferred:

• Degree in Culinary Arts or a related field.
• At least three years of experience as a Chef position in a full-service restaurant.
• Advance knowledge of principles and practices within In Room Dining.
• Previous experience in a large, luxury resort setting.

• At least 21 years of age.
• High School Diploma or equivalent.
• At least three years of experience within Culinary or a directly related operational area/field.
• At least two years of directly related operational management experience at a similar leadership level.

• Proof of eligibility to work in the United States
• Ability to obtain the following:
  • Food Handling Card