Banquet Pastry Chef Tournant Full Time (Citywide LV)

The Citywide Banquet Chef Tournant is responsible for the supervision of kitchen staff in assigned outlet in absence of the Banquet Chef and creating and fostering a sanitary productive and team oriented work environment. This role will provide citywide Banquet culinary support to all properties in the Las Vegas region.

• Teach and develop staff while serving a consistent product with pride.
• Maintains food cost labor cost and expenses within budget guidelines.
• Meets attendance guidelines and adheres to regulatory departmental and Company policies.
• Must be able to cook and create new innovative and imaginative recipes.
• Must be able to react quickly and resolve problems.
• Support and foster loyalty and conduct business in a professional manner at all times.

• Work requires effective communication in English both verbal and written form in a professional manner.
• Work prefers a minimum of a two year Culinary Arts School or equivalent technical training in the food industry.
• Minimum of two years experience as line level Supervisor or Chef in specialty room Casual Dining or Buffet Restaurant environment.
• Must present a neat and professional appearance.
• Work prefers Bilingual abilities
• Work requires flexibility to work various shifts.
• Food Safety Employee Training required
• Food Handlers Card

PHYSICAL MENTAL AND ENVIRONMENTAL DEMANDS:

• Fast paced environment multiple tasks to be handled under time constraint. Must be able to work flexible hours including evenings weekends and holidays as needed.
• Must be willing to support multiple properties and/or departments as needed.
• Ability to simultaneously manage several projects and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
• The physical ability to stand and/or walk continuously for duration of shift.
• The physical ability to climb stairs balance bend/stoop and kneel continuously.
• Must be able to handle a heavy business volume and sensitive situations relating to staff and guest problems in a timely manner.
• Must be able to maneuver throughout all areas of the property and from property to property either by stairways or escalator.