Executive Sous Chef

The Executive Sous Chef is the head of all kitchen operations and the creative force behind the menu. The ideal candidate is an experienced, innovative, and motivating leader who can deliver high-quality, cost-effective dishes while maintaining impeccable standards of cleanliness and safety. This role is for a skilled manager who can lead a kitchen team to create exceptional dining experiences while also contributing to the business's overall profitability. The Executive Sous Chef position is a demanding, full-time role that often requires working long hours, including early mornings, nights, weekends, and holidays. The role is both physically and mentally challenging and is ideal for a candidate with a high degree of passion and stamina. Position Requirements: • A minimum of 5 years of culinary experience, with at least 2 years in a leadership or supervisory role, such as an Executive Chef or Executive Sous Chef.. • Degree or certification from an accredited culinary program preferred. • Ability to fluently read, write and understand English. • Must hold a current ServSafe certificate. • Must possess knowledge of all aspects of running a kitchen, including food costing, budgeting, taking inventory, forecasting, proper ordering and receiving, staff management, etc. • Must have full working knowledge of POS system. • Physical ability to access all areas of the property. • Ability to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors, outdoors and be exposed to various environmental factors. • Ability to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines. • Ability to lift or carry a minimum of 20 pounds, unassisted, in the performance of specific tasks assigned. • Ability to work with others, communicate well, receive direction; review your own work. • Maintain a positive attitude toward work and interface with guests in a friendly and polite manner. • Ability to address stressful situations with clients with dignity and the utmost tact and politeness. • Must be able to work with others, communicate well and receive direction when needed to achieve department goals and objectives. • Must be able to work varied shifts, including weekends and holidays. POSITION RESPONSIBILITIES: • Ultimately responsible for all food preparation and quality in the restaurant. • Responsible for assisting the Executive Chef in preparation and production of menus, development and execution of recipes. • Train, develop and evaluate personnel on proper use of standard kitchen equipment and tools, techniques and skills. • Ability to relieve, assist or fill in for any kitchen position as needed. • Have advanced product and menu knowledge as related to restaurant concepts. • Have a genuine desire to lead the team in producing high quality products. • Observes workers to ensure that methods of cooking, garnishes and portion sizes are as prescribed. • Possess a working knowledge of all department and company policies and procedures, conduct and must enforce the same. • Manage staff and organize department functions in accordance with company guidelines. • Delegate tasks and department assignments or projects, meeting deadlines related to those assignments. • Direct others in completion of a task or assignment. Render advice, and provide expertise or judgment based on information gathered, studied, analyzed or reviewed. • Arrange timeline to complete tasks and department assignments or projects, and meet the deadlines related to those assignments. • Work on actual project or service to help achieve the objectives of the department. • Evaluate information to render an opinion or take action based on that information that will impact the department or function. • Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality. • Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures. • Determine if and/or when policy or procedural infractions by employees occur and issue the appropriate level of progressive discipline. • Maintains an open door policy and addresses all team member issues and/or concerns in a timely manner. • Attends meetings with departmental management and line level staff. • Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity. Minimum Employment Requirements: • 21 years of age, proof of authorization/eligibility to work in the United States. • High School diploma or equivalent. • Ability to communicate effectively in a positive/upbeat fashion utilizing English; both in oral and written form. • Interpersonal skills with focused attention on guest need to deal effectively with all business contacts. • Maintain a professional, neat and well-groomed appearance adhering to the appearance standards. Job Type: Full-time Pay: $70,000.00 - $82,000.00 per year Benefits: • Dental insurance • Health insurance • Paid time off • Vision insurance Experience: • Executive Chef: 5 years (Required) Language: • English (Required) License/Certification: • ServSafe (Required) • Manager Health Card (Required) Shift availability: • Day Shift (Required) • Night Shift (Required) Ability to Commute: • Las Vegas, NV 89119 (Preferred) Ability to Relocate: • Las Vegas, NV 89119: Relocate before starting work (Preferred) Work Location: In person