The Mirage Las Vegas is the first mega resort to ever grace the Strip. A Four Diamond award-winning hotel with 3,044 rooms impeccably outfitted to provide the complete luxury experience. The world-famous Mirage volcano sets the tone for guests to explore the wonders within. The Mirage features a worldly selection of fine and casual dining venues. From American dishes at STACK and California Pizza Kitchen, contemporary Asian dining at OTORO, to Italian wines and cuisine at Costa and world-class wagyu steaks at Tom Colicchio’s Heritage Steak. A premier entertainment destination, The Mirage plays host to the award-winning The Beatles™ LOVE™ by Cirque du Soleil®, a breathtaking tribute to one of the most influential bands in history. The Mirage also plays host to LIMITLESS, its newest magic show starring Shin Lim, the only person ever to win ‘America’s Got Talent’ TWICE. Steps away from the casino is 170,000 square feet of flexible meeting rooms, boardrooms and convention space that can be customized to meet every want and need. The casino boasts 2,300 slot machines, 20 table games and a VIP room. Treat yourself to a hot stone massage, manicure/pedicure, body or hair treatment at the onsite spa and salon. For more information, visit us online at www.hardrockhotelcasinolasvegas.com or follow us: Facebook: The Mirage Hotel and Casino, Twitter: @TheMirageLV, Instagram: @themiragelv.

It is the primary responsibility of the Food Safety Sanitation Manager to assure compliance with all government regulations for all permitted to include maintaining Health District Food regulations and Food Safety Sanitation Standards and Policies. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.

• Maintain Southern Nevada Health District (SNHD) food regulations and property food safety sanitation standards and policies.
• Manage, organize and conduct all food safety training courses, working closely with Division Training Manager.
• Conduct internal inspections of all pantries, bars, lounges, kitchens, dish rooms and warehouse facilities.
• Become Certified (if not already certified) to proctor ServSafe classes & examinations, and regularly administer exams for incoming chefs and managers not already certified in ServSafe.
• Practice and observe safety rules and regulations and encourage others to do the same.
• Prepare contingency plans for equipment which cannot be repaired immediately.
• Assure compliance with all government regulations for all permitted facilities.
• Maintain professional working relationship with Stewarding, Engineering, PAD, Housekeeping, Warehouse Operations, Risk Management, Purchasing, Human Resources, Horticulture, and Food and Beverage.
• Maintain outside Relationships with SNHD/FDA/USDA – Corporate Risk Safety and Health.
• Able to communicate with personnel at all levels and have the ability to address environmental health issues within different departments.
• Be involved with all environmental health issues throughout the hotel.
• Maintain close communication with F&B Managers.
• Make routine inspections of all equipment and kitchen areas to ensure that cleanliness and sanitation procedures are maintained and to ensure that all equipment is in proper working condition.
• React to any complaints and take appropriate action.
• Maintain complete knowledge of and comply with all departmental policies, procedures, and standards.
• Always maintain positive guest-relations.
• Meet with the Executive Chef and/or Director of Stewarding to review sanitation matters on a regular basis.
• Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to Hotel requirements.
• Develop checklists for employees to follow when completing scheduled cleaning tasks.
• Establish and monitor compliance with recycling/conservation specifications.
• Assign work duties to staff in accordance with departmental procedures
• Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storage.
• Complete work orders for maintenance repairs and submit to Engineering.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Commit to receiving all certifications to ensure currency.
• Performs all other duties as requested.

• Certification in ServSafe, SNHD Food Manager or Food Safety Professional, or HACCP.
• Familiarity with FDA, USDA, CDC guidelines.
• Excellent customer service skills.
• Able to lead and mentor a team.
• Have interpersonal skills to deal effectively with all business contacts.
• Professional appearance and demeanor.
• Work varied shifts, including weekends and holidays.
• High school diploma or equivalent.
• Able to effectively communicate in English, in both written and oral forms.

• ServSafe Proctor Certification
• At least 5 years of experience with regulatory agency or in environmental health field.
• Environmental Health Degree or equivalent experience.
• Bachelor’s degree in a related field.
• Certifications in ServSafe, Food Manager, Food Safety Professional, and HACCP.
• REHS/RS certification.
• Previous experience managing employees using a Collective Bargaining Agreement.
• Previous experience working in a similar resort setting.

• This is not intended to include every duty or responsibility of the job nor is it intended to be an all-inclusive list of the skills and abilities required to do this job.