Sous Chef

Landry's, LLC. • Las Vegas, NV

21d

About The Position

The Sous Chef leads a diverse team and delivers high-quality food. This culinary professional has leadership skills and a strong background in kitchen management. The role oversees day-to-day kitchen operations, manages and develops kitchen staff, monitors inventory, maintains food quality and safety standards, and works with management to control food and labor costs.

Requirements

• Proven experience in kitchen management within a casino or high-volume restaurant setting.
• Strong leadership and management abilities to inspire and guide kitchen staff.
• Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments.
• Strong problem-solving skills to address challenges in a fast-paced environment.
• Ability to manage employees, with training and coaching skills and evidence of developing exceptionally motivated teams.
• Excellent analytical, problem-solving, administrative, multitasking, organization, and prioritization skills.
• Excellent interpersonal and communication skills, both verbal and written; fluent and articulate in English.
• Ability to work efficiently, independently, and cohesively while consistently producing quality results.

Responsibilities

• Oversee and manage day-to-day kitchen operations, ensuring efficiency, quality, and adherence to brand standards.
• Lead and manage kitchen staff, including chefs, cooks, and kitchen assistants, providing training, guidance, and support.
• Monitor and manage food inventory levels, minimizing waste and ensuring optimal stock levels.
• Ensure all dishes meet high standards for taste, presentation, and consistency.
• Enforce strict adherence to health and safety regulations, maintaining a clean and organized kitchen environment.
• Work with management to control food and labor costs without compromising quality.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed