GP Las Vegas- Chef

DO & CO group; Las Vegas (NV); Hybrid; USD 65,000 - 90,000; Full time

Job summary

DO & CO Group in Las Vegas is seeking a Chef to oversee a kitchen section, ensuring high quality dishes and strict food safety standards for international airline guests.

The role requires culinary education and at least 3 years cooking experience with 1 year in a supervisory capacity, with flexibility for varied shifts and teamwork across the kitchen.

Qualifications

• 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).

Responsibilities

• Supervise daily production of fresh high quality foods for international airline guests.
• Control timing of food production flow and monitor portion and waste.
• Prepare, cook and present dishes within the specialty while meeting deadlines and quality.
• Comply with food safety and hygiene regulations and report issues to management.

Skills

Service-oriented

Collaborative

Creative

HACCP knowledge

Attention to detail

Flexibility

Teamwork

Education

Culinary Education

Job description

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

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of DO&CO.

• 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

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• 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.