Senior Chef Tournant- Kitchen Table

Dreamscape Flamingo Road Management LLC; Rio (WI); On-site; USD 85,000 - 115,000; Full time

Job summary

Rio Las Vegas Hotel & Casino is seeking a Senior Chef Tournant to oversee the Food & Beverage department, directly managing the Chef Tournant and hourly staff. You will work with the Executive Chef and senior management to run daily BOH operations, maintain quality, and ensure HACCP and safety compliance.

The ideal candidate has 5+ years cooking experience, a culinary background, and proven leadership in high-volume, luxury settings.

Qualifications

• Minimum of 5 years of cooking experience
• 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

Responsibilities

• Oversee day-to-day operations within the Food & Beverage department
• Directly manage the Chef Tournant and hourly employees
• Work with Executive Chef and senior management
• Manage staffing, station assignments, ordering, and prep instructions
• Quality check products and oversee production and service
• Ensure health, safety, and HACCP compliance
• Maintain kitchen equipment and cleanliness standards
• Develop and coach culinary team
• Control food, labor, and other controllable costs within budget

Skills

Staff management

Food cost control

Food safety

Leadership

Communication

Operational planning

Problem solving

Education

Culinary school or apprenticeship

High School Diploma or GED

Bachelor’s degree preferred

Tools

Microsoft Office Suite

Workday

Stratton Warren

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 Responsibilities include, but are not limited to, the following:

• 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.

Join our team at Rio Las Vegas, where innovation and unparalleled hospitality create a dynamic workplace. We go beyond the expected to offer unique and unforgettable experiences to every guest. As a member of our talented team, you'll be part of an unmatched story of service and passion, where every endeavor is a pursuit to redefine hospitality in the heart of Las Vegas. Join us as we transform this iconic property and its bright future.