Executive Chef

18 hours ago

Everett, Washington, United States Wynn Resorts Full time
Job Title: Sous Chef - On Deck Burger Bar

At Wynn Resorts, we are seeking a highly skilled and experienced Sous Chef to join our culinary team at Encore Boston Harbor. As a key member of our kitchen team, you will be responsible for supporting our culinary management in all aspects of cost control, completing inventories and food requisitions, managing and training kitchen staff, and ensuring the highest quality of food is served to our guests.

Key Responsibilities:
  • Assist in the management of daily kitchen activities to maintain restaurant performance.
  • Assist in the management and performance of team members under your area of responsibility.
  • Monitor all activities of the kitchen to ensure that all applicable internal policies, federal and state laws, rules, regulations, and controls property-wide are enforced.
  • Assist management to ensure the department delivers and maintains a maximum level of property-wide service and satisfaction.
  • Facilitate communication throughout the kitchen by organizing and presiding over regularly scheduled meetings with team members within the department and with other departments as appropriate to ensure property-wide communication.
  • Assist in the hiring, performance management, and employee engagement within the department.
  • Provide training opportunities, constructive and positive feedback to team members within your area of responsibility.
  • Create a motivating environment.
  • Keep informed of all new developments within the department and make recommendations designed to maximize department and company success.
  • Effectively manage internal and external guest relations, which may require levels of patience, tact, and diplomacy.
  • Responsible for addressing guest and team member issues as appropriate.
  • Manage multiple priorities simultaneously and meet deadlines, often in stressful and high-pressure situations.
  • Assist in the planning of the menu and in the preparation of the meals for varying sized groups.
  • Clean and/or insure the sanitary conditions and operating order of kitchen appliances, equipment, food storage areas, and the kitchen itself.
  • Purchase and verify quality and quantity of food and kitchen supplies required for daily activities and various functions.
  • Estimate the amount and kind of food to be purchased, taking into account the nature of the function and the number of guests.
  • Plan, budget, provision, and maintain inventory.
  • Mix, chop, and cook as needed to assist cooks and chefs.
  • Ensure meal quality and guest satisfaction.
  • Work with safety as a priority, and follow department and company safety standards.
  • Maintain relevant knowledge of industry through continuing education and training.
  • Perform any other job-related duties as assigned.
Requirements:
  • 21 years of age or above.
  • Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.
  • Must be able to obtain and maintain any licensing or active work cards required.
  • ServSafe or equivalent certification preferred.
  • High school degree or equivalent required. Culinary arts degree or equivalent experience preferred.
  • Minimum 3 years of experience as a chef in a full-service restaurant required, 1 year in a leadership role preferred.
  • Hospitality experience preferred. Extensive sanitation and culinary knowledge, and demonstrated knife skills required.
  • General computer skills and basic knowledge of Microsoft Office preferred.
  • Candidate must have experience with planning and project management.
  • Must possess outstanding organizational, interpersonal, and administrative skills, as well as excellent attention to detail.
  • Knowledge of union as well as non-union working environments preferred.
  • Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents.
  • Ability to respond to common inquiries from other employees or guests.
  • Fluency in English required, second language a plus.
  • Ability to write detailed instructions and correspondence.
  • Ability to effectively present information in one-on-one and group situations.
Physical Demands:

The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk and hear.

The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools, or controls.

The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and varied instances of standing/walking.

Work Environment:

The work environment characteristics described here are representative of those that exists while Team Members are performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is typically moderate. When on the kitchen floor or some back of house areas, the noise level increases to loud.

Must be able to interact with internal and external guests in a professional manner.

Due to the unpredictable nature of the hospitality/entertainment industry, Team Members must be able to work varying-schedules to reflect the business needs of the property.

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