GP Las Vegas- Chef

DO & CO AG; Las Vegas (NV); On-site; USD 65,000 - 90,000; Full time

Job summary

DO & CO AG is seeking a Chef to run a specific kitchen section, prepare and plate high-quality dishes, and uphold food safety standards for international airline guests. The role reports to the Sous Chef and requires culinary education with supervisory experience.

Responsibilities include supervising daily production, ensuring on-time delivery, maintaining portion control, and strictly following HACCP guidelines while coordinating with the team across shifts.

Qualifications

• Candidates must be service-oriented, collaborative, and creative.
• HACCP knowledge and food safety principles.
• Excellent attention to detail and quality control.
• Ability to handle a heavy workload under time pressure.
• Self-organization and ability to work independently or in a team.
• Ability to monitor wastage and maintain cost controls.
• Flexibility to work night shifts, weekends, and holidays.

Responsibilities

• Supervise daily production of fresh high quality foods for hundreds of airline guests.
• Control timing of food production flow to avoid delays and lapses.
• Monitor portions and waste to ensure efficiency and consistency.
• Prepare, cook and present dishes within the specialty section.
• Ensure production processes meet quality standards and deadlines.
• Ensure meals meet specifications and the highest quality standards.
• Comply with all food safety and hygiene regulations; report issues to management.

Skills

Service-oriented

Collaborative

Creative

HACCP knowledge

Attention to detail

Heavy workload handling

Self-organized

Teamwork

Waste monitoring

Education

Culinary Education

3+ years cooking experience with supervisory role

Job description

Position Purpose:

Runs a specific section in a kitchen, Prepares, cooks and presents high quality dishes within the specialty section. Oversees the maintenance of kitchen and food safety standards.

Job Description

Job title

Chef

Reports to

Sous Chef

Position Purpose:

Runs a specific section in a kitchen, Prepares, cooks and presents high quality dishes within the specialty section. Oversees the maintenance of kitchen and food safety standards.

Duties And Responsibilities

Example of Duties

Essential Functions

Average Percent of Tim e 45 % Supervise the daily production of fresh high quality foods served to hundreds of international airline guests as well as supply-chain systems: control timing of the food production flow and oversee the processing to avoid delays and lapses. Monitoring portion and waste control 35 % Prepare, cook and present dishes within the specialty. Supervise and ensure production processes, quality standards and deadlines are met. Ensure products meet the meal specifications and the utmost quality standards at all times 10 % Comply with all food safety and hygiene regulations as stated in the food safety management system handbook. Report problems with the food safety management system to their manager and the hygiene and food safety team.

Supportive Functions

• Ensure adequacy of supplies at the cooking stations
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Help to maintain a climate of smooth and friendly cooperation
• Other duties as assigned.

Organizational Relationships

Positions directly reporting to this position:

• N/A

Qualifications

Specific Knowledge, Skills, Abilities

• Candidates must be service-oriented, collaborative, creative
• HACCP knowledge
• Excellent attention to detail
• Ability to deal with heavy workload
• Self-organized and capable to work independently as well as in a team
• Ability to accurately monitor wastage
• Flexibility (different shifts - night, weekends, holidays)

Education & Experience

• Culinary Education
• Minimum of 3 years of cooking experience with 1 year of supervisory role.