The Chef de Partie - XS Nightlcub plays a key leadership role within the culinary team, supporting the Executive Chef, Executive Sous Chef, and Sous Chefs in the daily operation of the kitchen. This position is responsible for supervising and mentoring culinary team members, overseeing food production across all kitchen stations, and ensuring the consistent execution of Wynn Las Vegas' culinary standards. The Chef de Partie acts as a working leader, maintaining exceptional food quality, sanitation, organization, and operational efficiency while fostering a culture of teamwork and excellence.Job ResponsibilitiesResponsibilities include, but are not limited to:Supervise, coach, and support culinary team members to ensure adherence to established recipes, preparation techniques, presentation standards, and kitchen procedures.Prepare, cook, and finish menu items across all kitchen stations while maintaining exceptional quality, consistency, and presentation standards.Assist culinary leadership in coordinating daily production, service execution, staffing needs, and workflow management.Ensure all food products meet Wynn Las Vegas quality standards and outlet specifications before leaving the kitchen.Monitor and maintain cleanliness, organization, and sanitation of all work areas, equipment, and storage areas in accordance with Southern Nevada Health District regulations and company standards.Lead by example in maintaining safe food handling practices and compliance with all food safety requirements.Properly label, date, store, and rotate food products utilizing First-In, First-Out (FIFO) inventory procedures.Conduct and monitor product inventories, communicate replenishment needs, and assist in controlling food costs through proper product utilization and waste reduction.Maintain a strong presence during service periods, providing guidance, direction, and support to team members in a fast-paced environment.Ensure all opening, operating, and closing procedures are completed accurately and efficiently.Assist with training and onboarding new culinary employees while reinforcing departmental standards and expectations.Communicate operational concerns, equipment issues, inventory shortages, and staffing needs to culinary leadership in a timely manner.Notify the Chef on duty of any obstacles that may impact service or prevent the completion of assigned responsibilities.Promote a culture of collaboration, accountability, and continuous improvement while supporting Wynn Las Vegas' commitment to Forbes Five-Star service standards.
