Assistant Room Chef - Wineaux - Full Time in Las Vegas, Nevada at J W Marriott
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Job Description
Position Title: Assistant Room Chef
Reports To: Executive Chef or Executive Sous Chef
Department: Culinary
Shift: Varies
Role: Assist Room Chef with all culinary production in a designated kitchen throughout the property. Also, direct stewarding requirements as needed. Work directly with the Room Chef to plan and execute latest culinary trends and menu as needed. Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, Safety and Department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.
Qualifications:
- Education: Culinary Arts degree or similar program
- Experience: A minimum 7 years’ experience in culinary food service and 3 years in a supervisor or role.
- Skills:
- Advanced cooking techniques across multiple cuisines.
- Strong knowledge of food safety, sanitation, and HACCP standards.
- Menu development for in-room dining and special guest requests.
- Ability to lead and motivate kitchen staff.
- Scheduling, training, and performance management.
- Budgeting and cost control for food and labor.
- Managing inventory and procurement.
- Ensuring timely delivery of in-room dining orders.
- Coordinating with other departments (banquets, front desk, housekeeping).
- Familiarity with kitchen management software.
- Knowledge of food costing and recipe standardization.
- Compliance with health and safety regulations.
Required Work Cards needed:
- Valid Clark County Health Card
- Valid ServSafe Manager Certificate
Key Responsibilities: Responsibilities include, but are not limited, to the following:
- Prep and execute all menu items according to standards / station / restaurant or kitchen as directed by the Executive Chef and Room General Manager.
- Ability to run an independent kitchen operation which includes front and back of house positions. Both management and line positions.
- Ability to control food cost, labor costs, health department requirements and hotel expectations.
- Supervise Sous Chefs, cooks, meal service, production and stewarding needs
- Develop, mentor and motivate all associates.
- Manage scheduling, payroll, attendance documentation, inventories, ordering, receiving and storage of products and discipline as needed.
- Able to asses and direct the required work in any kitchens
- Extensive knowledge in writing and costing menus for a variety of clients and events.
- Document menu changes, temperatures, meeting information.
- Attend meetings when required such as Chef meetings, B.E.O meetings, planning meetings etc.
- Must be able to work all stations in any kitchen independently and with confidence
- Must be able to write and direct recipes for all menu items in their kitchen that are productive, practical and profitable.
- Work in a clean, safe and organized manner
- Maintain proper fire and ticket times
- Assist with replacing daily requisitions and rotating and storing them
- Restocks dishes and silverware as required
- Each associate is expected to carry out, within their capabilities, all reasonable requests by management.
The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.
Essential Job Functions:
The physical demands described here reflect the essential functions of this position. In compliance with the Americans with Disabilities Act (ADA) and Nevada Revised Statutes (NRS) 613.330, reasonable accommodations will be provided to qualified individuals with disabilities.
Work is performed in a (type of location, i.e., office, kitchen, restaurant, casino, etc.) environment and in other locations throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases too loud. Additionally, smoking is permitted in casino areas consistent with Nevada state regulations, which are followed by the employer.
- Interacts with management, applicants, fellow Associates and guests.
- Ability to verbally communicate effectively with guests and coworkers
- Ability to communicate effectively through written documents in English.
- Requires prolonged standing and mobility, bending and reaching.
- Requires transporting, pushing, pulling, and maneuvering items weighing up to 100 lbs.
- Requires lifting items weighing up to 40 lbs.
- Ability to use computer to do ordering
- Requires eye/hand coordination.
- Requires basic math.
- Requires the ability to distinguish letters, numbers and symbols.
- Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions.
- Exposure to cleaning chemicals