Senior Sous Chef - Waldorf Astoria Las Vegas

Hilton•Paradise, NV

2d•Onsite

About The Position

The iconic Waldorf Astoria is seeking a Senior Sous Chef to join the leadership team at the award-winning Las Vegas property! Located in the heart of the Las Vegas Strip, this luxurious hotel has 389 rooms, 6 food and beverage outlets, and 12,000 square feet of meeting space. This includes a 3-meal restaurant, fine dining restaurant, tea lounge, bar, pool cafe, and in-room dining. At Waldorf Astoria, we create unforgettable experiences for our guests, meaningful opportunities for our Team Members, and a positive impact in our community. In this role, you will be managing a team of hourly line cooks and report to the Executive Chef. The new hire will oversee operations in restaurants and banquets as well. The ideal candidate will have past culinary leadership/supervisory experience, fine dining/luxury hotel background and be a self-starter.

Requirements

Past culinary leadership/supervisory experience
Fine dining/luxury hotel background
Self-starter

Responsibilities

Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward
Manage all aspects of the kitchen including operational, quality and administrative functions
Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
Assist in positive outcomes from guest queries in a timely and efficient manner
Contribute to menu creation by responding and incorporating Guest feedback
Ensure the consistent production of high quality food through all hotel food outlets
Ensure resources support the business needs through the effective management of working rotations
Support brand standards through the training and assessment of the Team
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
Assist other departments wherever necessary and maintain good working relationships