Assistant Room Chef - Hawthorn Grill - Full Time

The Resort at Summerlin; Las Vegas (NV); On-site; USD 55,000 - 75,000; Full time

Job summary

The Resort at Summerlin is seeking an Assistant Room Chef for Hawthorn Grill in Las Vegas to support the Room Chef across culinary production and in-room dining. You will help plan and execute menus, ensure brand standards, and uphold safety guidelines in a luxury hotel setting.

Ideal candidates hold a Culinary Arts degree with extensive supervisory experience, strong cost-control skills, and the ability to lead a high-performing kitchen team in a dynamic, service-focused environment.

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; familiarity with kitchen management software; knowledge of food costing and recipe standardization; compliance with health and safety regulations.

Responsibilities

• 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.
• 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 assess 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.

Skills

Advanced cooking techniques

Food safety HACCP

Menu development for in-room dining

Lead and motivate kitchen staff

Scheduling and training

Budgeting and cost control

Inventory management

Food costing knowledge

Health regulations compliance

Interdepartmental coordination

Education

Culinary Arts degree or similar program

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Assistant Room Chef - Hawthorn Grill - Full Time

Full-time Salary 2012 Full-Time Management Las Vegas, NV, US

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

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.