Assistant Chef: Kitchen Leader & Quality Champion

Wynn Resorts; Everett (WA); On-site; USD 65,000 - 85,000; Full time

Job summary

The Encore Boston Harbor Assistant Chef supports culinary management in cost control, inventories, and staff training. The role supervises production at all stations to ensure quality and adherence to outlet standards.

It requires maintaining health regulations and safety while following corporate policies and ensuring guest satisfaction. Candidates should have strong leadership, organizational skills, and experience in a full-service restaurant, with ServSafe or equivalent certification

Qualifications

• High school degree or equivalent required.
• Culinary arts degree or equivalent experience preferred.
• Minimum 3 years experience as a chef in a full-service restaurant; 1 year in a leadership role preferred.
• Hospitality experience preferred; strong sanitation and knife skills required.
• General computer skills and basic knowledge of Microsoft Office preferred.
• Experience with planning and project management.
• Outstanding organizational, interpersonal, and administrative skills.
• Knowledge of union and non-union environments preferred.

Responsibilities

• Supports culinary management in cost control and inventories.
• Supervises kitchen staff and trains team members as needed.
• Ensures food production meets outlet standards and quality.
• Maintains health and safety regulations and company policies.
• Coordinates with departments to ensure smooth kitchen operations.
• Assists in menu planning and meal preparation for various group sizes.
• Keeps staff informed through regular meetings and clear communication.

Skills

Team leadership

Food safety

Sanitation knowledge

Knife skills

Communication

Microsoft Office

Planning and project management

Organizational skills

Education

High school diploma or equivalent

Culinary arts degree or equivalent experience

Job description

The Encore Boston Harbor Assistant Chef supports culinary management in cost control, inventories, and staff training. The role supervises production at all stations to ensure quality and adherence to outlet standards.

It requires maintaining health regulations and safety while following corporate policies and ensuring guest satisfaction. Candidates should have strong leadership, organizational skills, and experience in a full-service restaurant, with ServSafe or equivalent certification