BOH-Sous Chef

Sugarcane Restaurant•Las Vegas, NV

20d

About The Position

SUGARCANE is seeking a Sous Chef to work directly under the Corporate Chef and Chef de Cuisine, and to assume their responsibilities in their absence. The role’s primary responsibility is managing the restaurant line and kitchen staff, ensuring food is prepared, plated, and served properly and efficiently. The Sous Chef may also assist with menu planning and ordering. The Sous Chef maintains food quality and guest satisfaction, executes menus and presentations with the Chef, standardizes recipes, and upholds safety and sanitation standards. The role oversees food production, kitchen team performance, portion sizes, quality standards, plating, par stocks, receiving, inventory, spoilage records, inter-kitchen transfers, and temperature compliance. It also supports food-cost goals through purchasing, forecasting, tracking, and waste control, and coordinates with restaurant management and service staff on service issues. The position requires open availability for days, nights, weekends, and holidays, with flexible and sometimes long hours. The Sous Chef must be able to stand for an entire shift and occasionally exert up to 50 pounds of force, or frequently or constantly exert up to 20 pounds, to move objects. The role calls for strong communication, interpersonal, customer service, team-building, problem-solving, organizational, and culinary teaching skills, along with the ability to work independently and collaboratively in a changing environment.

Requirements

Associate's degree in Culinary Arts, completion of a formal apprenticeship program, or equivalent.
Valid Food Safety certification.
At least 3 years of culinary experience leading a culinary management team; preferably in four- or five-star hotels or restaurants.
In-depth skills and knowledge of kitchen operations.
Ability to produce a consistent product that meets or exceeds guest needs in a timely manner.
Ability to monitor food production, quality and consistency, staffing levels, and department training daily.
Skills and knowledge in culinary education, cost control, communication, basic computer use, organization, guest contact, and culinary instruction.
At least 2 years of experience with a variety of cuisines.
Ability to create standard recipes.
Open availability to work days, nights, weekends, and holidays.
Excellent verbal and written communication skills.
Strong plate-presentation skills.
Understanding of purchasing, receiving, inventory control, and stock rotation.
Ability to stand for an entire shift.
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Ability to work effectively with diverse departments and adapt to an ever-changing environment, including irregular hours, holidays, promotions, and weekends.
Excellent interpersonal, customer service, team-building, and problem-solving skills.
Ability to coordinate multiple tasks with minimal direction.
Ability to implement strategic visions and plans in day-to-day operations.
Ability to work independently and as part of a team.
High level of maturity, dependability, and punctuality.
Ability to educate others and demonstrate fundamental and advanced cooking skills.

Nice To Haves

Bilingual English/Spanish skills.
At least 3 years of kitchen supervisory and/or management experience is preferred.

Responsibilities

Maintain food quality and ensure guest satisfaction.
Work with the Chef on menu execution, presentation, and recipe standardization.
Maintain kitchen safety and sanitation standards.
Establish and post menu forecasts based on customer counts, business forecasts, experience, dates, and holidays.
Verify that portion sizes, quality standards, department rules, policies, and procedures are maintained by kitchen team members.
Supervise production of all food items and motivate the team to complete preparation efficiently while supporting customer satisfaction, company procedures, productivity, and profitability.
Lead the team in prioritizing quality, sanitation, and adherence to recipes.
Set and maintain food-presentation standards; execute production and plating efficiently and on time.
Maintain proper par stocks of food items.
Maintain proper grooming and uniform standards and act as a role model for staff.
Ensure inter-kitchen transfers are completed promptly and submitted to the Chef for authorization.
Record food spoilage on the appropriate form and submit it to the Chef.
Coordinate with the pest control company, monitor its schedule, and report problems to the Chef.
Motivate staff and maintain discipline.
Assist supervisors with food-cost goals through purchasing, forecasting, tracking, and waste control.
Receive goods, verify they meet company quality specifications, and reject items that do not.
Ensure kitchen employees maintain meat and sauce cooking and holding temperatures according to company guidelines.
Conduct monthly inventory of kitchen items on the last day of the month.
Ensure standard recipes are followed.
Coordinate with the restaurant manager and service staff regarding service issues.
Perform other duties as assigned by the company.