• Everyone is an Ambassador – No matter where you work at Resorts World Las Vegas, it is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need.
• Everyone works in Safety – If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual.
• Everyone works in Security – If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern.
• Everyone works in EVS – If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual.
• Everyone works in Guest Experience – If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.

• Manage all aspects of personnel for back of house staff in a Garde Manger kitchen including hiring, training, development, and corrective planning.
• Work along Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution.
• Achieve daily sales and assigned cost goals.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Assist with food prep, station cooking and plating of food when necessary.
• Manage inventory, purchasing and receiving of both front of house and back of house products.
• Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
• Develop menu standards and maintain presentation quality.
• Assist with conducting daily line-ups and/or pre-shift meetings.
• Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members.
• Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook.
• Obtain and maintain position-specific licensing.
• Ensure that required licensing is maintained & updated.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Other duties, as may be assigned.

• At least five years within high level Japanese sushi bar restaurant experience.
• At least two years of directly related operational management experience.
• Advance knowledge of principles and practices within the culinary field.
• Ability to execute the sill to properly fabricate and butcher various whole fish.
• Working knowledge in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice.
• Working knowledge of property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.).
• Previous experience in a fast-paced environment.
• Ability to effectively communicate in English.
• Ability to work varied shifts, including nights, weekends and holidays.
• Polished appearance and demeanor.
• Excellent customer services skills.
• Ability to successfully mentor a team.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• At least 18 years of age.

Preferred:

• Degree in Culinary Arts.
• Fluent in more than one language.
• Previous experience managing a team using a collective bargaining agreement.
• Previous experience in a large, luxury resort setting.