Address
Form of workThe Mirage Las Vegas is the first mega resort to ever grace the Strip. A Four Diamond award-winning hotel with 3,044 rooms impeccably outfitted to provide the complete luxury experience. The world-famous Mirage volcano sets the tone for guests to explore the wonders within. The Mirage features a worldly selection of fine and casual dining venues. From American dishes at California Pizza Kitchen, contemporary Asian dining at OTORO, to Italian wines and cuisine at Costa and world-class wagyu steaks at Heritage Steak. A premier entertainment destination, The Mirage plays host to the award-winning The Beatles LOVE by Cirque du Soleil, a breathtaking tribute to one of the most influential bands in history. The Mirage also plays host to LIMITLESS, its newest magic show starring Shin Lim, the only person ever to win 'America's Got Talent' TWICE. Steps away from the casino is 170,000 square feet of flexible meeting rooms, boardrooms and convention space that can be customized to meet every want and need. The casino boasts 800 slot machines, 80 table games and a VIP room. Treat yourself to a hot stone massage, manicure/pedicure, body or hair treatment at the onsite spa and salon. For more information, visit us online at www.mirage.com or follow us: Facebook: The Mirage Hotel and Casino, Twitter: @TheMirageLV, Instagram: @themiragelv.
ResponsibilitiesJOB SUMMARY
The Assistant Chef is responsible for ensuring food quality is superior. Responsible for providing training and prepare kitchen schedules. Responsible for assisting with all procurement duties. All duties are performed in accordance to company policies and procedures.
ESSENTIAL FUNCTIONS:
(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)
- Train Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilities.
- Ensure requisitions are processed properly and placed in designated area.
- Label and date all products to ensure safekeeping and sanitation.
- Maintain knowledge, understanding and preparation of base sauces, stocks and soups.
- Ensure food quality is superior and take action to correct any irregularities.
- Communicate with management and service staff to fulfill and address any issues or needs requested by guests and assigned staff.
- Assist the Executive Chef by controlling purchasing, receiving, purveyor lists and inventory of all kitchen items.
- Prepare and administer kitchen schedule.
- Assist Executive Chef by establishing goals and objectives that focus on profit, product and staff.
- Maintain a cohesive working relationship and communication plan with the service team to ensure a seamless service experience between kitchen and Dining Room.
- Maintains excellent knowledge of venue's food & beverage products, menu items and equipment used to perform duties.
- Perform other job-related duties as requested.
EDUCATION AND /OR EXPERIENCE REQUIREMENTS:
- High School Diploma or equivalent
- Must have minimum of two (2) years of supervisory experience in a similar role.
PREFERRED EXPERIENCE:
- Previous experience working in a similar resort setting.
- Previous experience managing employees under a collective bargaining agreement.
- Previous experience working in a highvolume restaurant or previous experience in a luxury or finedining restaurant.
CERTIFICATIONS, LICENSES, REGISTRATIONS:
- Valid Food Handler Card
- Proof of eligibility to work in the United States
KNOWLEDGE, SKILLS, AND ABILITIES:
- Knowledge of mathematical skills including addition, subtraction, multiplication and division.
- Apply advanced knife skills required for service.
- Knowledge of large production kitchen equipment.
- Knowledge of F&B preparation and presentation.
- Ability to work under pressure.
- Ability to multi-task and work well in a fast-paced, team-orientated environment.
- Knowledge of all products, menu items and equipment used to perform these duties.
- Execute guidelines for proper staffing to maximize efficiency and minimize labor costs.
- Strong overall knowledge of menu preparation and presentation.
- Excellent interpersonal skills to deal effectively with guests, management, team, and vendors.
- Excellent customer service skills.
- Able to lead and mentor a team.
- Excellent organizational skills.
