Sous Chef - Lucia Mexican Grill

Virgin Hotels • Las Vegas, NV

1d • Onsite

About The Position

The Sous Chef will play an important role in directing the preparation and ordering of all foods during assigned shifts, ensuring that all foods are of the highest quality and that all operations are efficient and effective. The Sous Chef will be responsible for maintaining department objectives, standards, guidelines, and budget to ensure proper management of department.

Requirements

• Current, legal, and unrestricted ability to work in the United States
• Active SNHD Food Handlers and Nevada Alcohol Education Cards with minimum 6 months of validity
• Communicate effectively at all times with all levels of Team Members
• Observe and direct actions of subordinates and to inspect any areas for which responsible
• Review and comprehend all necessary documentation
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood
• Knowledge of and ability to prepare stocks, soups and mother sauces
• Complete understanding of all operations of the kitchen, kitchen equipment and sanitation
• Demonstrated organizational skills, budgeting experience, and full understanding of financial reports
• Previous supervisory experience
• Minimum of three years progressive experience or through completion of culinary arts degree or recognized apprenticeship and 3 years progressive experience

Nice To Haves

• Comply with all safety and health department procedures as well as all state and federal laws
• Maintain a neat, clean, and well-groomed appearance
• Adhere to hotel policies including but not limited to attendance, safety, and behavior
• Bilingual in English and Spanish

Responsibilities

• Monitor and evaluate food purchasing, staffing, food production and food inventory in order to control food and labor costs and waste, ensuring adherence to budget
• Hire, train, motivate, evaluate, and manage staff to ensure that employees receive adequate guidance and resources to accomplish established objectives
• Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards
• Inspect restaurant kitchen areas and makes decisions for necessary corrective actions in order to maintain company and health department standards and avoid risk for citation and bad press
• Work with Chef de Cuisine to analyze food costs and forecast business trends in order to make recommendations for revision of menu prices that will most appropriately meet company goals

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree