Assistant Chef Buffet Kitchen

Wynn Las Vegas; Las Vegas (NV); On-site; USD 55,000 - 75,000; Full time

Job summary

The Assistant Chef in The Buffet at Wynn Las Vegas supports culinary management in cost control, inventories, and food requisitions while mentoring kitchen staff and ensuring outlet standards.

He/she supervises station production, maintains food quality, and ensures compliance with health regulations, safety policies, and the Culinary Bargaining Agreement. Strong leadership and communication are essential to drive performance and teamwork in a fast-paced environment.

Qualifications

• Must have a minimum of three (3) years of culinary management experience.
• A culinary degree is preferred but not required.
• Must exhibit accurate knife skills and kitchen operation management.
• Strong attention to detail, creativity, speed, and accuracy.
• Creative plate presentation skills; regularly research new menu items.
• Ability to direct and lead kitchen staff.
• Knowledge of union environment is preferred.
• Basic computer skills; Microsoft Office proficiency.
• Must obtain and maintain required licenses including Food Manager Certification; health card required.
• English communication skills; second language a plus.
• Ability to work under pressure, remain calm, and solve problems with good judgement.
• Ability to prioritize, organize and meet deadlines and production schedules.
• Team player and readiness to assist in all kitchen areas.

Responsibilities

• Maintain Wynn food quality standards across outlets.
• Monitor and improve consistency to enhance customer experience.
• Ensure policies exist for staff to maintain a safe workplace.
• Identify and report actual or potential safety issues promptly.
• Encourage team participation in decision making and ownership.
• Define roles, responsibilities, and monitor performance among staff.

Skills

Culinary management

Knife skills

Team leadership

English communication

Education

Culinary degree

Tools

Microsoft Office

Job description

Job Description

The Assistant Chef in The Buffet at Wynn Las Vegas is responsible for supporting culinary management in all aspects of cost control, completing inventories and food requisitions, managing and training kitchen staff, supporting the chef de parties and cooks as necessary, supervising the production of food at all stations while ensuring food quality is according to outlet standards. This position ensures that all government health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are followed.

Essential Job Duties & Responsibilities

Operational Management includes, but is not limited to, the following:

• Maintain consistent Wynn food quality standards.


• Monitor and improve consistency of food quality to enhance overall customer experience.


• Ensure standards and policies are available for staff to create and maintain a safe workplace and environment.


• Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety.


• Actively encourage and support team members to participate in decision making processes to assume responsibility and authority.


• Identify best practices and determine quality and efficiency measures as benchmarks for own performance.

People Management includes, but is not limited to, the following:

• Ensure direct reports conform to Wynn policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity.


• Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance.


• Maintain the Wynn core values in conducting business.


• Mentor staff through ongoing on the job coaching and positive reinforcement.


• Provide ongoing reward and recognition of employees by utilizing applicable recognition programs.


• Involve all members of management in decision making process thereby giving the team a bigger picture prospective.

Qualifications

• Must have a minimum of three (3) years of culinary management experience in a similar role


• A culinary degree is preferred, but not required


• Must exhibit accurate knife skills and the ability to manage all aspects of the kitchen operation


• Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy


• Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis


• Must also demonstrate the ability to direct and lead staff


• Knowledge of and exposure to a union environment is preferred


• Must have basic computer skills and knowledge in Microsoft Office is required


• Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification. Requires a valid health card


• Ability to communicate, read, and write in English fluently and in a professional manner. Second language is a plus


• Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement


• Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules


• Must be able to work well with a team and be willing to assist in all phases of the operation

Additional Information

Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.