Golden Nugget Las Vegas
Overview
Benefits : Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts, and 401(k) Paid sick leave Paid vacation Monthly discretionary bonus potential
Responsibilities
Ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead-by-example management style Assist the Executive Chef in managing all back-of-house staff in a high-volume kitchen, including ongoing training, development, and follow-up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work areas, adhering to all OSHA regulations
Qualifications
At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment Strong knowledge and attention to detail in back-of-house operations including staff supervision, inventory controls, food/labor costs, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; strong work ethic Graduate of an accredited culinary program is a plus
EOE #LI-KJ1
Pay Range
USD $55,000.00 - USD $70,000.00 /Yr.
Note: The list of qualifications and responsibilities is repeated; ensure to consolidate this information to avoid redundancy. #J-18808-Ljbffr
Benefits : Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts, and 401(k) Paid sick leave Paid vacation Monthly discretionary bonus potential
Responsibilities
Ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead-by-example management style Assist the Executive Chef in managing all back-of-house staff in a high-volume kitchen, including ongoing training, development, and follow-up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work areas, adhering to all OSHA regulations
Qualifications
At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment Strong knowledge and attention to detail in back-of-house operations including staff supervision, inventory controls, food/labor costs, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; strong work ethic Graduate of an accredited culinary program is a plus
EOE #LI-KJ1
Pay Range
USD $55,000.00 - USD $70,000.00 /Yr.
Note: The list of qualifications and responsibilities is repeated; ensure to consolidate this information to avoid redundancy. #J-18808-Ljbffr