Sous Chef

PRIMARY PURPOSE: The Sous Chef will be responsible for overseeing performance and strategy of the kitchen operations and being accountable for meeting our food quality standards and financial goals. The focus of the Sous Chef will be to execute Hofbräuhaus Las Vegas’ specialties. The Sous Chef is responsible for supporting culinary management in all aspects of cost control, completing inventories, and food requisitions. Must be able to manage and train kitchen staff, support the cooks, supervising the production of food at all stations while ensuring food quality is according to outlet standards. PRINCIPAL DUTIES AND RESPONSIBILITIES: • Knowledge of authentic German, Bavarian cooking techniques, preparation, and presentation • Responsible for the overall management, development, and training of staff. • Maintain, monitor, and improve consistent food quality standards. • Assigning tasks and responsibilities along with coordinating resources. • Label and date all products to ensure safekeeping and sanitation. • Ensure that all government health regulations, industrial safety standards are followed. • Ensure that all policies and procedures are followed. • Maintain knowledge, understanding and preparation of base sauces, stocks, and soups. • Ensure food quality is superior and take action to correct any irregularities. • Communicate with management and service staff to fulfill and address any issues or needs requested by guests and employees. • An accurate inventory of food and supplies. • Ensure adequate staffing levels are maintained by proactive and not reactive approaches. • Partner with Front of House management team to facilitate daily pre-shifts with service staff. • Effectively manage projects assigned by Executive Chef and delegate projects to reports appropriately. • Establish goals and objectives that focus on profit, product, and people. • Identify, rectify, and report promptly and decisively actual and potential problems to ensure workplace and environmental safety. • Actively encourage and support team members to participate in decision-making processes to assume responsibility and authority. • Maximize revenue and net contribution to achieve budgeted profit for the outlet. • Maintain budgeted food costs. • Manage financial progress and actively monitor labor costs, cost of goods, and other expenses. • Ensure direct reports conform to Hofbräuhaus Las Vegas policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity. • Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance. • Maintain consistency of performance across varying conditions. • Mentor staff through ongoing on-the-job coaching and positive reinforcement. • Provide ongoing reward and recognition of employees by utilizing applicable recognition programs. JOB REQUIREMENTS: • Knowledge of German and or European food preparation and presentation. • Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail. • Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts. • Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification. • Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy. • Ability to work well under pressure, be a clear thinker, remains calm, and resolve problems using a good judgment. • Must possess the ability to prioritize, organize and follow through to meet deadlines and production schedules. • Knowledge of and exposure to a union environment is preferred. • Must have basic computer skills and knowledge in Microsoft Office is required. MINIMUM JOB REQUIREMENTS: • High school diploma or equivalent. • Work varied shifts, including weekends and holidays. • Associate Degree in F&B and/or course certification from an accredited Culinary Institute • Must have a minimum of three (3) years of experience in a high-volume culinary management experience in similar role. • Work authorization required: The United States. Hofbräuhaus Las Vegas is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Hofbräuhaus Las Vegas does not discriminate based on disability, veteran status or any other basis protected under federal, state, or local laws. Job Type: Full-time Pay: From $50,000.00 per year Benefits: • Dental insurance • Health insurance • Paid time off • Vision insurance Experience: • Culinary: 5 years (Required) • Kitchen management: 2 years (Required) • Kitchen stations: 2 years (Preferred) Shift availability: • Day Shift (Required) • Night Shift (Required) Ability to Commute: • Las Vegas, NV 89169 (Required) Work Location: In person