Executive Sous Chef - Flanker Las Vegas

Carver Road Hospitality•Las Vegas, NV

3h•$70,000 - $80,000•Onsite

About The Position

Following successful launches in Salt Lake City and Arizona, Carver Road Hospitality brought its Flanker food and beverage concept to the Las Vegas Strip with their Summer 2023 debut of Flanker Kitchen + Sports Bar at Mandalay Bay Resort and Casino. Flanker’s extensive menu of elevated American fare features scratch burgers, sliders and shareable tacos, among other handheld favorites. A healthy selection of salads and bowls and weekend brunch items round out the offerings. The Executive Sous Chef directly supports the Executive Chef in all aspects of BOH operations; oversees kitchen operations to ensure safety, quality, recipe accuracy and financial profitability. Additionally, the Chef is responsible for the scheduling, training, access, and professional development of all kitchen employees. The Chef will be responsible for the safety and success of the kitchen when the Corporate Chef is away.

Requirements

Has at least 5 years previous experience as a Chef in a medium/high volume restaurant.
Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required.
Southern Nevada Food Handler Card.
Can illustrate consultative skills and ability to work cross-functionally.
Exhibits excellent verbal and written communication skills.
Displays strong menu planning and demonstrated financial acumen with P&L statements, and labor models.
Possesses excellent organizational skills, problem-solving skills, and time management ability.
Demonstrates strong problem-solving skills through the ability to diagnose and develop recommended solutions.
Computer proficient to include Microsoft Word and Excel.
Take appropriate actions to maintain and/or repair all BOH equipment to ensure staff safety.
Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods.
Ability to make repeating movements of the arms, hands, and wrists.
Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds/25 kilograms.
Ability to turn or twist body parts in a circular motion.
Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environments.
Ability to work evenings, weekends, and holidays, as needed.
The employee is expected to adhere to all company policies and to function as a role model.

Nice To Haves

Conversational fluency in Spanish preferred.

Responsibilities

Displays an in-depth knowledge of assigned recipes and actively shares new culinary knowledge.
Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
Conducts decision-making process for interviewing, hiring, and training new applicants.
Responsible for all kitchen job performance reviews.
Coaches and develops heart-of-house employees by setting clear guidelines and expectations.
Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
Ensure all employees are compliant with all BOH standards and procedures.
Portrays a positive and professional attitude and appearance.
Understands the policies and procedures of the organization and adheres to the Company standards outlined in the company Handbook.
Complete all required Jolt checklists.
Works with safety as a priority and follows department and company safety standards.
Maintains relevant knowledge of industry through continuing education and training.
Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings.
Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA.
All other duties as assigned.