Senior Chef Tournant- Kitchen Table

Dreamscape Flamingo Road Management LLC; Las Vegas (NV); On-site; USD 90,000 - 130,000; Full time

Job summary

Rio Las Vegas Hotel & Casino is seeking a Senior Chef Tournant to oversee day-to-day operations within the Food & Beverage department. You will directly manage the Chef Tournant and hourly staff while coordinating with the Executive Chef and management on kitchen priorities.

The role requires a minimum of 5 years cooking experience, culinary training, and a proven ability to lead large teams in a fast-paced, high-volume environment.

Qualifications

• Minimum 5 years cooking experience required.
• Culinary school or apprenticeship preferred.
• Experience leading large teams and coordinating kitchen operations.
• Ability to work nights, weekends and holidays as needed.
• Strong focus on health, safety and HACCP compliance.
• Proficient in menu planning, food costing and quality control.

Responsibilities

• Oversee day-to-day operations in the Food & Beverage department.
• Manage and mentor the Chef Tournant and hourly staff.
• Coordinate with Executive Chef and management on kitchen priorities.
• Plan prep lists, station assignments and inventory control.
• Quality check, cost control and waste reduction.
• HACCP compliance and adherence to SNHD regulations.
• Ensure excellent food quality and presentation.
• Maintain cleanliness and professional standards of appearance.
• Develop team, enforce policies, and maintain safety culture.
• Collaborate with GM and front-of-house to ensure guest satisfaction.

Skills

5+ years cooking

Leadership

Fast-paced environment

Health & safety

Budgeting

Communication

Organizational skills

Proactive mindset

Education

High School Diploma or GED

Culinary school or apprenticeship

Bachelor’s Degree preferred

Tools

Microsoft Office Suite

Job description

WHAT YOU’LL DO

The Senior Chef Tournant is responsible for the oversight and day to day operations within the Food & Beverage department for Rio Las Vegas Hotel & Casino. This position will directly manage and provide oversight to the Chef Tournant and hourly employees.

ROLE EXPECTATIONS

• Work closely with the Executive Chef and senior management team.
• Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
• Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend.
• Ensure quality food product and presentations.
• Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation.
• Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.
• Ensure safe and proper use of equipment.
• Ensure kitchen equipment is in good working order, address any equipment issues promptly.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
• Teach and develop and give support to culinary team as needed.
• Hold team members accountable on a fair and consistent basis.
• Support and foster a caring work environment.
• Work with General Manager and front of house staff to ensure a positive guest experience.
• Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.
• Minimize waste and spoilage by monitoring occupancy forecasts.
• Maintain high standards of appearance and good personal hygiene.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Perform other reasonable duties and responsibilities as assigned.

SUPERVISORY RESPONSIBILITIES

• This position works directly with the operational teams and oversee the Chef Tournant and hourly Team Members.

REQUIREMENTS

• Minimum of 5 years of cooking experience required
• Culinary school or apprenticeship preferred
• Must have experience operating in a similar role for minimum of 1 year
• Experience working in a fast-paced, high volume environment
• Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants
• Experience leading large teams, both in a bargaining and non-bargaining environment.
• Ability to work nights and weekends and holidays as business demands.
• Strong organizational skills, solution-driven, analytical thinker.
• Proficiency with Microsoft Office Suite including Word, Excel, PowerPoint, Outlook, etc.
• Excellent written and oral communication skills which include being able to comfortably sell new ideas/strategies at all levels of the organization.
• Proactive with an attention to details.
• Able to set priorities, work schedules, and meet department deadlines.
• High School Diploma or GED (required)
• At least 21 years of age.

PREFERRED

• Technical knowledge of Food and Beverage management systems (Stratton Warren, Workday).
• Bachelor’s Degree preferred

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Must be able to qualify for licenses and permits required by federal, state and local regulations.

PHYSICAL REQUIREMENTS

• Must be able to work under time constraints and within established deadlines.
• Must regularly lift and/move up to 100 pounds, and must have the ability to push, pull, reach, bend, twist, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORKING CONDITIONS

• Work is performed indoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke.

Rio Las Vegas is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Rio Las Vegas makes hiring decisions based solely on qualifications, merit, and business needs at the time.