Sous Chef - Ole Red Las Vegas

Ryman Hospitality Properties•Las Vegas, NV

7h•Onsite

About The Position

Create and execute menu recipes as defined by company standards and culinary leadership for the restaurant, bar, banquet functions and other outlets associated with the restaurant, bar, and entertainment destination. Oversee staff and details related to the production and execution of menu items. Manage food production and presentation while leading culinary team to achieve exceptional standards and exceed guest experience expectations. Uphold menu and recipes to standards as defined by culinary leadership and company SOPs. Prepare items from catering menus for catering and banquet events and special artist-related requests. Select, train, and develop culinary and receiving teams in all aspects of the business. Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance. Responsible for attaining budgeted cost of goods, controllable expenses and culinary labor costs to meet and/or exceed financial goals/objectives of the venue. Maintain proper purchasing and inventory levels of all food, beverage and non-food and beverage products based on fiscal business projections. Ensure systems are in place for all inventories/controls. Verify, approve and submit invoices to Accounting promptly and within deadlines. Maintain procedural documentation to meet all internal accounting, audit and financial controls. Train culinary team on the maintenance, cleaning, and operation of all kitchen and service equipment, ensuring the highest levels of safety and sanitation. Ensure understanding of and compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the values and principles of the company. Follow and support brand SOPs. Participate and respond to the annual company audits. Perform other duties as assigned.

Requirements

High school diploma or equivalent required
3+ years restaurant culinary experience required
2+ years supervisory experience required
Special event and/or banquet/catering experience required
Strong interpersonal, written and verbal communication skills
Demonstrated team player and self-starter
Strong leadership and managerial skills that include the ability to coach, develop, and clearly communicate expectations
Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
State Alcohol Education Card required upon hire
State Food Handler Safety Card required upon hire
Certified Food Safety Manager certification required within 90 days of hire
Non-Gaming Work Permit Card required upon hire

Nice To Haves

Degree in Hospitality or Culinary preferred

Responsibilities

Create and execute menu recipes as defined by company standards and culinary leadership for the restaurant, bar, banquet functions and other outlets associated with the restaurant, bar, and entertainment destination.
Oversee staff and details related to the production and execution of menu items.
Manage food production and presentation while leading culinary team to achieve exceptional standards and exceed guest experience expectations.
Uphold menu and recipes to standards as defined by culinary leadership and company SOPs.
Prepare items from catering menus for catering and banquet events and special artist-related requests.
Select, train, and develop culinary and receiving teams in all aspects of the business.
Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance.
Responsible for attaining budgeted cost of goods, controllable expenses and culinary labor costs to meet and/or exceed financial goals/objectives of the venue.
Maintain proper purchasing and inventory levels of all food, beverage and non-food and beverage products based on fiscal business projections.
Ensure systems are in place for all inventories/controls.
Verify, approve and submit invoices to Accounting promptly and within deadlines.
Maintain procedural documentation to meet all internal accounting, audit and financial controls.
Train culinary team on the maintenance, cleaning, and operation of all kitchen and service equipment, ensuring the highest levels of safety and sanitation.
Ensure understanding of and compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations.
Maintain personal integrity by abiding by and supporting the values and principles of the company.
Follow and support brand SOPs.
Participate and respond to the annual company audits.
Perform other duties as assigned.