Sous Chef, Club & Suites | Full-Time | Allegiant Stadium

Oakview Group•Las Vegas, NV

70d•$60,000 - $80,000•Onsite

About The Position

The Sous Chef is a key member of the culinary team at Allegiant Stadium, responsible for assisting the Executive Chef in managing all aspects of food production and service in their assigned Club or Suite Level. This role demands a passionate and experienced culinary professional with strong leadership skills, a keen eye for detail, and the ability to thrive in a fast-paced, high-pressure environment. The Sous Chef will oversee kitchen operations, manage staff, and ensure the consistent delivery of high-quality food across all stadium food service areas in the Club and Suite areas.

Requirements

Minimum of 3-5 years of experience as a Sous Chef or similar role, preferably in a high-volume environment such as a stadium, hotel, or large restaurant.
Culinary degree or equivalent professional experience.
Strong knowledge of culinary techniques, food safety, and sanitation practices.
Proven ability to lead and motivate a team.
Excellent organizational and time-management skills.
Ability to work in a fast-paced and demanding environment.
Strong communication and interpersonal skills.
Proficiency in kitchen management software and point-of-sale systems.
ServSafe certification or equivalent.
Ability to work flexible hours including nights, weekends, and holidays.
Must maintain local Health Codes and sanitation HACCP
Results oriented individual with the ability to meet required budgetary goals
Excellent organizational, planning, communication and inter-personal skills
Ability to undertake and complete multiple tasks
Ability to use and maintain basic food service and kitchen equipment
Ability to train others in the use of basic food service and kitchen equipment
Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry
Strong communication skills and the ability to read, write, and understand English
Ability to interact with all levels of staff Ability to quickly identify problems and resolve them
Excellent organizational and planning skills
Strong customer service orientation
Excellent communication and interpersonal skills
Ability to work with limited supervision
Ability to interact with all levels of staff including management
Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays
Creative and ability to create unique dining experiences
Ability to be creative with food presentations and maintain a quality product.
Must maintain local Health Codes and sanitation
Proficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, other)
Posses Valid SNHD health card, Tam alochol card, Sherrifs Card

Responsibilities

Provides a two-way line of communication between BOH & FOH during events, expediting food to events
Enforces sanitation and quality controls of food standards for Club and Suites
Sets all kitchen guidelines are being followed by staff at all times
Responsible for delivering food and labor goals set by the General Manager and Executive Chef
Maintains proper inventory controls
Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs
Approach all encounters with guests and employees in a friendly and service-oriented manner
Always comply with OVG standards and regulations to encourage safe and efficient facility operations
Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards
Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef
Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently
Supervises and assists in the food preparation for Catering, as well as other depts as required, following specifications of Banquet Event Orders. Ensures banquet items are completed on time and check with Director of Suites or Director of Clubs for time, cover count or any other changes
Maintains the "Clean as You Go" policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean
Supervise and assist with the breakdown of commissary kitchens/concessions stands/concession spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations
Supervise and coordinate kitchen staff, ensuring efficient workflow and adherence to recipes and standards.
Performs other duties as assigned
Carries out supervisory responsibilities in accordance with OVG policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources.