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Posted: Tuesday, February 6, 2018 9:45 PM

Grade: The Executive Sous Chef will be responsible for assisting the restaurant Executive Chef with all day to day operations as well as maintaining all quality and consistency as set forth by the Executive Chef and Partners. All duties are to be performed in accordance with departmental and companypolicies, practices and procedures. Play an active role in contributing to both the short- and long-term profitability of the property. Partner with the Executive Chef to efficiently operate the department within pre-established food and labor cost controls. Review sales and food cost daily, notify the Executive Chef of any discrepancies. Able to write and effectively cost out recipes for existing and future menus. Minimize waste and maintain controls to attain forecasted food and labor costs. Manage operational control of purchasing, receiving, purveyor lists, and inventory of all items. Requisition the days supplies and ensure that they are received and stored correctly, communicating with purveyors and/or warehouse as necessary. Manage performance of staff and ensure all procedures are completed to prescribed department standards. Ensure kitchen equipment is properly maintained and functioning. Instruct staff in the correct usage and care of all equipment in the culinary operations stressing safety. Ensure a high level of guest satisfaction through consistent production and delivery of quality products and services consistent with the company s core service standards, and brand attributes. Collaborate with the Executive Chef to develop new menu items; test and write recipes for use by the culinary team. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands. Ensure kitchen and employees meet both state, local, and departmental requirements concerning sanitation and personal hygiene. Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws as well as any applicable Collective Bargaining Agreement(s). Monitor and ensure that employees have all required certifications. Provide employees with proper training with developmental opportunities that will aid in their career aspirations. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Company standards. Conduct scheduled performance appraisals with the Executive Chef. Assume a coaching role as a leader to help develop employees and give them a work environment where they have the opportunity to contribute and feel valued. Inspect grooming and attire of staff; rectify any deficiencies Oversee and ensure that all opening and closing duties are completed to prescribed standards. Perform all other job related duties as requested. Required: Bachelor Degree in a related field; or equivalent education and work experience in F&B. At least 4 years of experience in the hospitality industry with previous experience in scheduling and staffing. At least 2 years of experience in a supervisory culinary capacity, in a high volume establishment. Working knowledge and basic understanding of both labor and food cost control. Working knowledge of knives, knife skills, and kitchen equipment. Working knowledge of weights, measure, and advanced cooking techniques. Excellent customer service skills. Have interpersonal skill to deal effectively with all business contacts. Professional appearance and demeanor. Work varied shifts, including weekends and holidays. High school diploma or equivalent. Working knowledge of Microsoft Office Applications. Able to effectively communicate in English, in both written and oral forms. Preferred: At least 2 years of experience in a Celebrity Chef helmed restaurant. Bilingual. Working knowledge of Culinary Union bargaining agreements. Previous experience in both casino settings and free-standing environments. Associated topics: baker, catering, chief chef, corporate kitchen, dining chef, head chef, prep chef, salad chef, sous chef, team lead
Associated topics: chief chef, corporate kitchen, culinary, culinary school, executive kitchen, kitchen, pizza chef, prep chef, sous, sushi


• Location: Las Vegas

• Post ID: 40596137 lasvegas is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2018