Requisition ID
Minimum Age (Yrs)
Union Status


It is the primary responsibility of the Assistant Restaurant Room Chef – Buffet to assist in managing and operating the outlet. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.
Specific Job Functions:
·         Ensure products are rotated on a first-in, first-out philosophy
·         Ensure requisitions are processed properly and placed in a designated area
·         Maintain and exhibit a solid knowledge and understanding of food products and skillfully apply culinary and cooking techniques
·         Identify and safely use kitchen equipment
·         Regularly restock kitchen supplies and food items required for service
·         Properly label and date products to ensure safekeeping and sanitation
·         Apply advanced knife skills required for service
·         Create, read, measure and execute recipes
·         Maintain an exceptional menu knowledge and attention to detail with plate presentation
·         Versatility in preparing both hot and cold items
·         Assist Chef, Master cook, cooks, pantry workers and helpers as needed in execution of service
·         Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups
·         Skillfully and knowledgably work each kitchen stations
·         Maintain supervisory role in the absence of the Chef
·         Ensure food quality is superior and take action to correct any irregularities
·         Conduct training for Master cooks, cooks, pantry workers, helpers and kitchen workers on job responsibilities
·         Produce production list to ensure efficient execution of service
·         Conduct inventory on a regular basis to ensure proper par levels
·         Work as a team, assisting guest’s and employee’s needs and inquiries
·         Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees
·         Follow procedures and policies set forth by the company, division and department
·         Follow health and safety regulations
·         Able to assist Executive Chef by controlling food and labor cost
·         Assist Executive Chef by control of purchasing, receiving, purveyor lists and inventory of all kitchen items
·         Perform scheduling for the kitchen
·         Assist Executive Chef by establishing goals and objectives which focus on profit, product and people
·         Ensure kitchen equipment is properly maintained and functioning
·         Perform all duties as deemed necessary for the success of the department


·         Three years minimum experience in a similar position required
·         Advanced knife skills required
·         Equipment knowledge including small wares equipment
·         Solid knowledge of health and safety procedures, sanitation practices, weights and measures and various cooking techniques
·         Ability to perform kitchen job functions
·         Ability to work in a high pressure environment a must
·         Professional appearance and demeanor a must


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