Sous Chef - Scotch 80 Prime

Palms•Las Vegas, NV

3d•Onsite

About The Position

Reporting to the Executive Chef, the Sous Chef’s primary responsibility is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests’ expectations as far as food quality and presentation. All duties are to be performed in accordance with departmental and property policies, practices and procedures.

Requirements

Must be at least 21 years old
High school diploma or equivalent.
Minimum of three (3) years of experience with extensive skill, knowledge, and experience in all aspects of kitchen operation.
Equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above.
Demonstrated experience developing department goals and action plans in accordance with property and overall company goals.
Must be able to obtain a Health Card

Responsibilities

Communicates effectively with management, chefs, and co-workers with regards to the operations of the kitchen.
Maintains operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items when Executive Chef and/or Executive Sous Chef is not present, including creating menu(s) and/or recipes, monitoring food cost for outlet, and ordering food products.
Oversees product consistency and makes necessary modifications according to business needs.
Monitors waste and overproduction and ensures quality and proper presentation of food by ensuring that all such items are produced to specification.
Performs various clerical duties regarding staff and kitchen operations including payroll, scheduling and staff files, and vacation planning.
Maintains the overall cleanliness and equipment maintenance of outlet.
Assumes responsibilities of the kitchen in the absence of the Executive Chef and/or Executive Sous Chef.
Practices, models, and enforces proper food handling techniques on a daily basis, following all health and safety standards.
Utilizes proper food handling techniques in accordance with local health and safety standards, including properly labeling and dating all products to ensure safekeeping and sanitation.
Maintains budgeted labor costs by scheduling and staffing for appropriate business levels, including monitoring and minimizing overtime according to labor and departmental standards.
Maintains budgeted food costs, including monitoring and minimizing waste and production according to departmental standards.
Manages human resource responsibilities including performance management, and ensures staff motivation through recognition and engagement, including monitoring training of new employees to help them achieve higher goals.
The Sous Chef performs other duties as assigned to support the efficient operation of the department and assumes other responsibilities, duties, tasks and assignments that contribute to the mitigation or response to any public health emergency.
Perform other job duties as requested.