Kitchen Supervisor - High-Volume Luxury Cuisine

SmartRecruiters, Inc.; Las Vegas (NV); On-site; USD 45,000 - 60,000; Full time

Job summary

The Wynn Resorts Las Vegas is seeking a Chef de Partie to support outlet chefs and supervise kitchen staff. This role works across all stations, conducts inventories and ensures preparation and quality to outlet standards.

You will guide culinary employees on food preparation and maintain sanitation in accordance with health regulations. Applicants should have 3–5 years of culinary experience in high-volume, luxury environments, strong knife skills, leadership ability, and the capacity to work

Qualifications

• Must communicate in English, read and follow recipes, and perform basic math.
• 3–5 years of culinary experience in a high-volume, luxury hotel/restaurant.
• Extensive sanitation and culinary knowledge; strong knife skills; ability to lead staff.
• Ability to work in an organized, team-oriented environment.
• Capable of working well under pressure and using good judgement to resolve problems.
• Must be able to obtain/maintain any required licenses or work cards.
• High-volume pastry experience is required.
• Culinary training or degree is preferred but not mandatory.

Responsibilities

• Prepare and finish foods on all kitchen stations.
• Maintain cleanliness and sanitation per Health Dept standards.
• Assist the Chef in production execution.
• Label/date products for safekeeping and sanitation.
• Maintain inventories and inform management of restocking needs.
• Notify chef on duty before end of shift if tasks cannot be completed.

Skills

English communication

Recipe reading

Basic math

Team leadership

Organization

Pressure management

Problem solving

Culinary knowledge

Education

Culinary training/degree

Job description

The Wynn Resorts Las Vegas is seeking a Chef de Partie to support outlet chefs and supervise kitchen staff. This role works across all stations, conducts inventories and ensures preparation and quality to outlet standards.

You will guide culinary employees on food preparation and maintain sanitation in accordance with health regulations. Applicants should have 3–5 years of culinary experience in high-volume, luxury environments, strong knife skills, leadership ability, and the capacity to work