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Posted: Thursday, January 25, 2018 1:29 AM

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Position Overview:

The primary responsibility of the Chef de Cuisine In Suite Dining/Team Member Dining is to ensure that all products for daily menus are available and direct all kitchen staff in their duties. All duties are to be performed in accordance with departmental and The Venetian | The Palazzo Casino Resorts policies, practices, and procedures.

Essential Duties & Responsibilities:

  • Maintains optimum quality and consistency.
  • Responsible for achieving budgeted food, labor cost, and total profitability.
  • Works to provide supervision, guidance and creativity to the staff to ensure those high-quality products are produced in the requested quantities.
  • Completes food orders and sends to warehouse. Checks and verifies the orders as delivered. Notifies warehouse of discrepancies.
  • Rotates raw product stock on a regularly scheduled basis to maintain par levels.
  • Coordinates with support departments for acquisition of needed goods and services.
  • Provides management and support to the entire kitchen staff, ensuring efficiency in the daily operation.
  • Checks food cost reports daily.
  • Frequently reviews finished products for quality prior to leaving the kitchen.
  • Attends and participates in various meetings and departmental hearings.
  • Provides discipline as needed.
  • Participates in food prep as needed, as well as delegates individual daily assignments.
  • Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods.
  • Reviews and approves daily payroll sheet.
  • Consistent and regular attendance is an essential function of this job.
  • Performs other related duties as assigned.

Additional Duties & Responsibilities:

Company Standards of Conduct

All Venetian | Palazzo Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Companys standards, work requirements and rules of conduct. Team Members are expected to behave in a manner that supports a harmonious work environment to help us deliver unmatched service to our guests and customers.

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

Minimum Qualifications:

  • 21 years of age.
  • Proof of authorization/eligibility to work in the United States.
  • High school diploma required.
  • Ability to communicate clearly and effectively in English, both in spoken and written form.
  • Must be able to obtain and maintain a Health card and any other certification or license, as required by law or policy.
  • 5 years of experience in a high volume setting that includes VIP presentations.
  • 4 years of experience in a supervisory role.
  • Demonstrated experience in maintaining food costs within set operating budgetary constraints and providing management & support to the entire kitchen staff, ensuring efficiency in the daily operation.
  • Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
  • Must be able to work varied shifts, including nights, weekends and holidays.

Physical Requirements:

Must be able to:

  • Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
  • Physically access all areas of the property and drive areas with or without a reasonable accommodation.
  • Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
  • Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
  • Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.
  • Work in a fast-paced and busy environment.
  • Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

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• Location: Las Vegas

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