Chef Tournant - Egg Slut

WHAT YOU’LL DO

The 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 Assistant Chef and hourly employees.

ROLE EXPECTATIONS

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

• Work closely with the Senior Chef Tournant to create new menus and update existing ones.
• Oversee the daily operations of the kitchen, including food preparation and cooking, plating, and presentation.
• Train and supervise kitchen staff, ensuring that they follow the proper techniques, safety standards, and sanitation procedures.
• Manage food costs by ordering ingredients, minimizing waste, and implementing inventory control procedures.
• Maintain exceptional customer service at every interaction.
• Build and maintain strong customer relationships on behalf of Rio Las Vegas.
• Uphold safety and sanitation standards within all restaurants and Food and Beverage spaces.
• Uphold policies and procedures in areas of oversight to ensure elevated guest service standards.
• Ensure that all dishes are prepared and presented according to the highest standards of quality, taste, and appearance.
• Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and customer satisfaction.
• Keep up to date with industry trends, techniques, and innovations, and incorporate them into the menu and kitchen operations as appropriate.
• Handle administrative duties, such as scheduling, payroll, and inventory management.
• Maintain a clean, organized, and safe kitchen environment always.
• Engage in the financial performance and analytic metrics in all areas of oversight.
• Perform other reasonable duties and responsibilities as assigned.

SUPERVISORY RESPONSIBILITIES

• This position works directly with the operational teams and oversee the F&B Assistant Chef and hourly Team Members.

REQUIREMENTS

• Minimum five years of progressive culinary operations experience.
• 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).

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 30 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.