Chica Nights
CHICA at The Venetian in Las Vegas, opened in 2017, delivers robust and vibrant Latin flavors combined with a dynamic wine and mixology program.
The menu, crafted by Chef Lorena Garcia, draws inspiration from classic Latin dishes, offering guests a culinary journey through Venezuela, Peru, Brazil, Mexico and Argentina.
CHICA is open daily for breakfast, lunch, dinner and weekend brunch.
Reporting Reports to: Executive Chef Key relationships: Kitchen Staff, Stewarding Staff, F&B Staff
Job Overview Plan, prep, set up, and prepare quality products in the Pastry/Bake Shop, including pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, and jams. Maintain organization, cleanliness, and sanitation of work areas. Coordinate daily specials and prep sheets with the Pastry Chef and Executive Chef.
Requirements
Attention to detail, speed, and accuracy
Prioritization, organization, and follow‑through
Problem‑solving using good judgment
Ability to meet production schedules and timelines for guests’ food orders
Strong coordination skills
Understanding of all products and ingredients involved
Use of senses to ensure quality standards are met
Ability to differentiate dates
Operation, cleaning, and maintenance of all required equipment
Comprehension and following of recipes
Minimal supervision required
Teamwork and cohesive collaboration with co‑workers
Maintaining tact and cool under pressure
Flexible to work necessary hours, including off hours, weekends, and holidays
Effective communication in English, both written and oral
Responsibilities
Maintain and strictly abide by state sanitation/health regulations
Maintain complete knowledge of correct maintenance and use of equipment; use tools only as intended and safely
Comply with all departmental policies and procedures
Meet with Chefs to review assignments, anticipated business levels, and other job‑relevant information
Inspect cleaning and organization of the line and work stations; rectify deficiencies throughout the shift
Organize prep items from various areas to ensure readiness for service
Prepare all menu items following recipes and yield guides, according to department standards
Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s
Minimize waste and maintain controls to attain forecasted food cost
Transport empty, dirty pots and pans to the pot‑wash station
Work Environment
Regular exposure to heat from stoves and burners
Loud noise level
Required standing, use of hands to handle or feel objects, tools, and controls; reach with hands and arms; talking, hearing, tasting, or smelling
Frequent walking
Preferred Qualifications
Minimum 2 years experience in high‑volume or fine‑dining pastry kitchens
Culinary degree from an accredited school or university
Excellent verbal and written communication skills
Excellent critical thinking and decision‑making skills
Compensation: Competitive salary.
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The menu, crafted by Chef Lorena Garcia, draws inspiration from classic Latin dishes, offering guests a culinary journey through Venezuela, Peru, Brazil, Mexico and Argentina.
CHICA is open daily for breakfast, lunch, dinner and weekend brunch.
Reporting Reports to: Executive Chef Key relationships: Kitchen Staff, Stewarding Staff, F&B Staff
Job Overview Plan, prep, set up, and prepare quality products in the Pastry/Bake Shop, including pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, and jams. Maintain organization, cleanliness, and sanitation of work areas. Coordinate daily specials and prep sheets with the Pastry Chef and Executive Chef.
Requirements
Attention to detail, speed, and accuracy
Prioritization, organization, and follow‑through
Problem‑solving using good judgment
Ability to meet production schedules and timelines for guests’ food orders
Strong coordination skills
Understanding of all products and ingredients involved
Use of senses to ensure quality standards are met
Ability to differentiate dates
Operation, cleaning, and maintenance of all required equipment
Comprehension and following of recipes
Minimal supervision required
Teamwork and cohesive collaboration with co‑workers
Maintaining tact and cool under pressure
Flexible to work necessary hours, including off hours, weekends, and holidays
Effective communication in English, both written and oral
Responsibilities
Maintain and strictly abide by state sanitation/health regulations
Maintain complete knowledge of correct maintenance and use of equipment; use tools only as intended and safely
Comply with all departmental policies and procedures
Meet with Chefs to review assignments, anticipated business levels, and other job‑relevant information
Inspect cleaning and organization of the line and work stations; rectify deficiencies throughout the shift
Organize prep items from various areas to ensure readiness for service
Prepare all menu items following recipes and yield guides, according to department standards
Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s
Minimize waste and maintain controls to attain forecasted food cost
Transport empty, dirty pots and pans to the pot‑wash station
Work Environment
Regular exposure to heat from stoves and burners
Loud noise level
Required standing, use of hands to handle or feel objects, tools, and controls; reach with hands and arms; talking, hearing, tasting, or smelling
Frequent walking
Preferred Qualifications
Minimum 2 years experience in high‑volume or fine‑dining pastry kitchens
Culinary degree from an accredited school or university
Excellent verbal and written communication skills
Excellent critical thinking and decision‑making skills
Compensation: Competitive salary.
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