1720 Festival Plaza Drive, Las Vegas, NV
Full-time


Andiron Steak & Sea is seeking an experienced Sous Chef to join our team! A Sous Chef with Pastry experience is considered huge plus. Please review the job description below – we look forward to hearing from you!

– Andiron management team.

JOB TITLE: Sous Chef

LOCATION: Andiron Steak & Sea

SALARY: Commensurate on Experience

DESCRIPTION:

The Sous Chef will be responsible for managing the kitchen, back of house personnel, ensuring the quality and consistency of production of all output, and proper handling and storage of all food items in accordance with health department and property standards. He/She will also manage food and labor costs and develop menu items for both the restaurant and banquet facilities. In addition to daily back of house management, the Sous Chef will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards.

We are looking for candidates who possess initiative, dedication and a true passion for both hospitality and fine cuisine. Ideal candidates will have 5+ years of culinary management experience in a fine dining, hotel, or catering environment. Applicants must work well under pressure, be organized, be a team player, self-motivated, willing to work long hours, and personable.

Objectives:

  • Effectively supervises all kitchen staff and all culinary operations for assigned shifts.
  • Maintains working knowledge of kitchen operation’s internal policies/procedures and takes the initiative to convey pertinent information to employees regarding policy changes.
  • Ensures efficiency and accurate performance standards are met by maintaining communication with all work areas to verify paperwork and inventory controls.
  • Consistently maintains professional rapport and discretion in communicating with other departments as required by procedure.
  • Takes responsibility for ensuring that employees are trained and oriented in kitchen operations and monitors business flow to develop efficient training, break and shift schedules.
  • Is always willing to assist F&B employees at designated outlet locations as needed.
  • Regularly monitors the inventory of the kitchen supplies and orders supplies as needed. Always completes and signs for all stock requisitions and continually monitors inventory costs against budget.
  • Consistently monitors staffing needs and follows appropriate procedures for interviewing and selection.
  • Maintains constant awareness of all events and related functions scheduled for the Resort.
  • Effectively creates menu items that are well thought out and appealing to the guests. Trains staff appropriately to ensure consistency.
  • Demonstrates the ability to accurately analyze requisitions while determining adequate quality control measures against product cost.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the business:

  • Participate as team player with other key team members.
  • Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff.
  • Be a leader and role model to all employees.
  • Additional duties as necessary and assigned.

QUALIFICATION STANDARDS

  • 5+ years of experience in a similar position at a hotel, restaurant, or catering facility
  • At least 3 years of prior Sous Chef experience in a established high quality operation
  • Ability to work all kitchen stations
  • Experience in fast paced high volume atmosphere
  • Exceptional organizational and communication skills
  • Experience in food cost and vendor management
  • Strong business acumen
  • Strong coaching and development skills
  • Excellent customer service skills
  • Ability to lead and mentor a team
  • Culinary degree and pedigree
  • Ability to read, write & speak fluent English
  • ServSafe/Food Handlers certification
  • Flexible schedule
  • Position is full-time and requires regular, reliable attendance

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