In-Room Dining Chef Assistant & Kitchen Lead

J W Marriott; Las Vegas (NV); On-site; USD 70,000 - 100,000; Full time

Job summary

JW Marriott Las Vegas is seeking an Assistant Room Chef for Hawthorn Grill to lead culinary production in a designated kitchen. You will work with the Room Chef to plan menus, manage in-room dining, and oversee daily kitchen operations with a focus on quality and guest satisfaction.

The role requires a Culinary Arts degree or equivalent, at least 7 years in culinary roles and 3 years in supervision, plus strong menu costing, safety and leadership capabilities.

Qualifications

• Culinary Arts degree or equivalent required.
• 7+ years culinary experience with 3+ years in a supervisor/lead role.
• Strong skills in menu development, costing and kitchen operations.

Responsibilities

• Prep and execute all menu items per standards.
• Run an independent kitchen operation including front and back of house.
• Control food and labor costs while meeting health department requirements.
• Supervise Sous Chefs, cooks, meal service and stewarding needs.
• Develop, mentor and motivate all associates.
• Manage scheduling, payroll, inventories, orders and storage.
• Write and cost menus for varied clients and events.
• Maintain clean, safe and organized kitchen operations.

Skills

Advanced cooking

Food safety

HACCP

Menu development

Team leadership

Scheduling

Budgeting

Inventory management

In-room dining

Interdepartmental coordination

Kitchen management software

Food costing

Health & safety

Education

Culinary Arts degree or similar program

Tools

Kitchen management software

Job description

JW Marriott Las Vegas is seeking an Assistant Room Chef for Hawthorn Grill to lead culinary production in a designated kitchen. You will work with the Room Chef to plan menus, manage in-room dining, and oversee daily kitchen operations with a focus on quality and guest satisfaction.

The role requires a Culinary Arts degree or equivalent, at least 7 years in culinary roles and 3 years in supervision, plus strong menu costing, safety and leadership capabilities.