SOUS CHEF - POOLSIDE RESTAURANT

The Venetian Las Vegas•Las Vegas, NV

1d•Onsite

About The Position

Position Overview:The primary responsibility of the Sous Chef – Poolside Restaurant and special events is to standardize, maintain, and continuously improve quality of culinary standards to guests’ satisfaction. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.Essential Duties & Responsibilities: Monitor daily activities of the line cooks to ensure recipe integrity, quality of meals, production/prep are complete for menus and special events. Prepare and assign production/prep work for line cooks to complete review priorities. Meet with fellow sous chefs to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. Monitor and maintain cleanliness, sanitation, and organization of work areas to strictly abide to CCHD health regulations. Meet with sous chefs/Chef De Cuisine to discuss business needs, issues, production/prep needs, banquet parties, and guest relations pertaining to the department. Maintain complete knowledge of and comply with all departmental policies, services, procedures, and standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Assist Line Cooks wherever required to ensure optimum service to guests. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks. Ensure that opening shift completes start-up of kitchen line and designated prep work according to department procedures. Maintain production charts according to department standards. Additional Duties & Responsibilities: Maintain proper storage procedures as specified by Health Department and hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Ensure that assigned staff have reported to work, document any late or absent employees. Coordinate breaks for assigned staff. Mentor, teach, provide leadership, and serve as a resource to line level Team Members. Maintain positive guest relations at all times by resolving guest complaints and ensuring guest satisfaction. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Comply with occupational, health, and safety standards (OSHA). Safety is an essential function of this job. Consistent and regular attendance is an essential function of this job. Performs other related duties as assigned. Additional Duties & Responsibilities:Additional Duties & Responsibilities:Company Standards of Conduct All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

Requirements

21 years of age.
Proof of authorization/eligibility to work in the United States.
High School Diploma or equivalent.
Must be able to obtain and maintain a Food Handler Safety Training Card, ServSafe Certification and any other certification or license, as required by law or policy.
3 years of experience as a manager in a high-volume kitchen.
Demonstrated experience in advanced knife skills, proper food handling and proper sanitation practice.
Demonstrated experience in ARIBA ordering.
Working knowledge of Microsoft Excel, Word, PowerPoint, and basic computer skills.
Ability to communicate clearly and effectively in English, both in spoken and written form.
Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
Must be able to work varied shifts, including nights, weekends, and holidays.
Must be able to:Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
Physically access all areas of the property and drive areas with or without a reasonable accommodation.
Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
Ability for prolonged periods of time to walk, stand, stretch, bend, and kneel
Work in a fast-paced and busy environment.
Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

Nice To Haves

Associate degree in Food and Beverage and/or course completion from an accredited Culinary Institute preferred.

Responsibilities

Monitor daily activities of the line cooks to ensure recipe integrity, quality of meals, production/prep are complete for menus and special events.
Prepare and assign production/prep work for line cooks to complete review priorities.
Meet with fellow sous chefs to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
Monitor and maintain cleanliness, sanitation, and organization of work areas to strictly abide to CCHD health regulations.
Meet with sous chefs/Chef De Cuisine to discuss business needs, issues, production/prep needs, banquet parties, and guest relations pertaining to the department.
Maintain complete knowledge of and comply with all departmental policies, services, procedures, and standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Assist Line Cooks wherever required to ensure optimum service to guests.
Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
Ensure that opening shift completes start-up of kitchen line and designated prep work according to department procedures.
Maintain production charts according to department standards.
Maintain proper storage procedures as specified by Health Department and hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Ensure that assigned staff have reported to work, document any late or absent employees.
Coordinate breaks for assigned staff.
Mentor, teach, provide leadership, and serve as a resource to line level Team Members.
Maintain positive guest relations at all times by resolving guest complaints and ensuring guest satisfaction.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Comply with occupational, health, and safety standards (OSHA).
Safety is an essential function of this job.
Consistent and regular attendance is an essential function of this job.
Performs other related duties as assigned.