Assistant Chef - Agave

Overview: The Assistant Chef is responsible for assisting in the daily management for operations of the back of the house and personnel functions for assigned venue(s). The Assistant Chef serves as a role model and mentor to the chefs, line cooks and will act as an ambassador for the organization as they promote the employer brand.Job Duties: Primary Job Duties:– Includes but is not limited to: • Assist with managing the kitchen team including hiring, training, development, and corrective planning. • Oversee weekly/monthly inventories and ordering of food and supplies. • Assist with food prep, station cooking and plating of food when necessary. • Manage inventory, purchasing and receiving of both front of house and back of house products. • Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards. • Develop menu standards and maintain presentation quality. • Assist with conducting daily line-ups and/or pre-shift meetings. • Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members. • Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook. • Obtain and maintain position-specific licensing. • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc. • Perform other job-related duties as requested.Qualifications: Qualifications:Includes but is not limited to: • Advance knowledge of principles and practices within the culinary field. • Ability to write routine reports, purchase orders, menus and correspondence. • Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.). • Previous experience in a fast-paced environment. • Ability to effectively communicate in English. • Polished appearance and demeanor. • Excellent customer services skills. • Ability to successfully mentor a team. • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures. Preferred: • Degree in Culinary Arts. • Experience managing a team using a collective bargaining agreement. • Previous experience in a large, luxury resort setting. Minimum Education and Experience: • Must be 18 years of age or older. • High school diploma or equivalent certification • At least three years of culinary cooking experience in a similar restaurant environment. • At least two years of directly related operational management experience at a similar leadership level. Certificates, Licenses, Regulations: • Proof of eligibility to work in the United States • Ability to obtain the following: • Food Handling Card