Minimum Age: 21 years old

Required Certification/Licenses: Southern Nevada Health Card

Job Summary - Responsible for high quality food preparation, execution and presentation in a newly remodeled Upscale Steakhouse with an Italian flare located in a Casino environment; compliance with departmental Standard Operating Procedures and Company Policies, assist F&B Management in achieving the Financial Goals of the F&B Department; active role in menu planning, controlling cost of sales, labor, other expenses as well as all other operational and administrative related functions.

Duties & Responsibilities - Ensure that the culinary staff prepares and presents all menu items consistently to specifications in a timely, efficient manner; train culinary staff to prepare and present all menu items consistently to specifications; maintain a sanitary work environment in compliance with SNHD ( Southern Nevada Health District ) Regulations; schedule culinary staff; personal schedule contingent with Business Demands; perform table touches to ensure that all menu items have exceeded the guest expectations; working Chef position, Prep and/ or Cook’s Line whenever applicable; assist BOH Banquet food preparation and execution of function; any other responsibilities as determined by the Executive Chef, Director of Food and Beverage, General Manager or Chief Operating Officer. Other duties as assigned.

Knowledge, Skills & Abilities - Required qualifications: Culinary Certification preferred – CEC, CCC or CSC; 2 years of prior upscale Steakhouse and/or Italian Cuisine experience preferred; serve Safe Certified preferred; knowledge in administrative duties such as Scheduling, Ordering, Inventories etc.; working knowledge in computer skills such as Microsoft Word, Excel and E-Mail etc. Commensurate and working knowledge of Upscale Steakhouse Cuisine; commensurate and working knowledge of Italian Cuisine; commensurate knowledge of Wine and Food pairing; understand and comply with all company and departmental rules and regulations; good communication skills; attentiveness to detail; compliance with SNHD – Sothern Nevada Health District’s regulations; understand and comply with all company and departmental safety procedures; ability to read and communicate verbally in English required; ability to read and communicate verbally in Spanish is a plus; ability to operate kitchen equipment such as slicers, broilers, fryers, steamers; ability to establish and maintain an effective working relationship with fellow workers and upper management; requires the ability to perform all kitchen duties such as dishwasher, line or prep cook. Must be able to use and operate the following machines or equipment: Knives, tongs, broiler, grill, deep fat fryer, hot top, steam table, microwave oven, steamer, alto-shaam, ovens, warmers, gas burners, waffle irons, dish machine. Requires frequent walking, bending, reaching, stooping; requires prolonged standing; requires the ability to lift up to 75 pounds; requires a normal sense of taste, smell, and hearing; requires the ability to maintain equilibrium; requires excellent hand/ eye coordination and manual dexterity; requires being alert and conscientious at all times; requires working around fire, steam, and heat; requires a working knowledge and use of chemicals; requires a working knowledge of MSDS; requires being able to be subjected to consistently high noise level, exposure to very hot surfaces, oil, and fire, requires the ability to follow directions from a supervisor; requires dependable attendance and the ability to appear for work on time; requires the ability to follow directions; requires the ability to interact effectively with co-workers; requires the ability to understand and follow posted work rules and procedures; requires the ability to accept constructive criticism.