LN Venues, Sous Chef - Vinyl Room Las Vegas

Live Nation Entertainment•Las Vegas, NV

2d•Onsite

About The Position

Live Nation Entertainment is the world’s leading live entertainment company. The Sous Chef is responsible for all food and food related costs, procedures, quality, and all back of house labor percentage and budgets.

Requirements

Minimum 3 years kitchen management experience and experience in management
Skilled in cooking, cost controls, management, crew training and development
Working knowledge of Kitchen and dishwashing procedures
Knowledge of Food and Beverage costs, labor costs, and product cost
Computer knowledge: Excel worksheets, databases, word processing, and Micros
Ability to run all kitchen operations
Knowledge of operations and procedures of a multi-faceted entertainment facility
Able to lift at least 150 lbs.
Able to stand for long periods of time (10 – 12 hours)
Able to tolerate extreme heat
Able to work in a fast-paced environment

Nice To Haves

College degree

Responsibilities

Meets or exceeds budgetary expectation
Food & Beverage Cost
Labor Cost
Operating Accounts
Inventory is controlled, monitored and maintained bi-weekly
Develop menu engineering program to project and monitor trend and predict cost
Assist and support kitchen management in any of their job functions, as needed
Work with Executive Chef to schedule shifts for kitchen staff
Ensure that there is no unapproved overtime on shift
Check labor daily in Labor Management system
Perform all opening and closing kitchen supervisory tasks
Ensure positive and creative team environment within department
Facilitate open communication with the Sous Chefs, supervisors and staff
Facilitate proper inter-departmental communications and organization
Perform timely staff evaluations (training and annual). Set written development and performance goals for all team members, and monitor progress
Assure complete and satisfactory on-going staff training per corporate training program
Ensure appropriate staffing levels. Recruitment and hiring staff/supervisors, ensure that hiring/disciplinary/termination standards follow all HOB guidelines
Maintains open door policy/one on one with staff
Decisions are information based and follow up on efficiently
Information is gathered, shared, and used appropriately
Ensure adherence to safety guidelines
Ensure proper execution of all corporate mandates, SOP’s and Specs
Participate in weekly Kitchen Manager’s meeting
Development, with Executive Chef and Corporate Food and Beverage, of cost effective specials and menu changes to achieve maximum sales
Assist Executive Chef with menu changes 2 times a year in Restaurant
Create menu contest with Executive Chef to increase particular sales in designated areas
Ensure food is considered excellent value for money and increases guest frequency
Assist and support kitchen staff in any of their job functions, as needed
Participate in outside appearances and fund raising events to increase awareness of the House of Blues
All staff has supplies needed to facilitate job
All staff is trained (and signed off) on equipment upon hiring
All equipment is maintained in operable condition
All events are organized and planned per HOB specs.
All housekeeping standards are maintained in compliance with inspection guidelines / Local Health Code
HOB Specs. Forms are updated and used to insure consistency
All employees input prior to work
All employees are job classed and current wages are inputted
All files are maintained and changes are submitted to Corporate Food and Beverage
All menu item counts are current and maintained weekly
All food standards are met per HOB Specs and not deviated from without approval from Corporate Food and Beverage
Food portions are monitored and revisions are recommended to Corporate Food and Beverage
New items are recommended quarterly to Corporate Food and Beverage
Guest and crew feedback is reported and issues resolved
Recipe adherence is 100%