Executive Sous Chef

3 weeks ago

Sens, Bourgogne-Franche-Comté, United States The Venetian Resort Las Vegas Full time
Sous Chef Job Description

The Venetian Resort Las Vegas is seeking a highly skilled Sous Chef to join our culinary team. As a key member of our kitchen staff, you will be responsible for coordinating and supervising the production, plating, and presentation of menu items for Banquet events to guests' satisfaction.

Key Responsibilities:

  • Monitor daily activities of line cooks to ensure recipe integrity and quality of meals.
  • Prepare and assign production work for line cooks to complete review priorities.
  • Meet with chefs to review assignments, anticipated business levels, and changes.
  • Monitor and maintain cleanliness, sanitation, and organization of work areas.
  • Meet with chefs to discuss business needs, production needs, and guest relations.
  • Maintain complete knowledge of departmental policies, services, procedures, and standards.
  • Maintain knowledge of correct maintenance and use of equipment.
  • Assist in the creation and planning of menus and implement changes to attract business.
  • Communicate additions or changes to assignments as they arise throughout the shift.
  • Ensure opening shift completes start-up of kitchen line and designated prep work according to department procedures.
  • Maintain production charts according to department standards.
  • Maintain proper storage procedures as specified by Health Department and hotel requirements.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Ensure assigned staff have reported to work and document any late or absent employees.
  • Coordinate breaks for assigned staff.
  • Mentor, teach, provide leadership, and serve as a resource to line level Team Members.
  • Maintain positive guest relations at all times by resolving guest complaints and ensuring guest satisfaction.
  • Be familiar with all hotel services and local attractions to respond to guest inquiries accurately.
  • Maintain organization, cleanliness, and sanitation of work areas and equipment.
  • Comply with occupational, health, and safety standards (OSHA).

Requirements:

  • 21 years of age.
  • Proof of authorization/eligibility to work in the United States.
  • High school diploma.
  • Must be able to obtain and maintain Health Card and any other certification or license, as required by law or policy.
  • 3 years of experience as a manager in high volume kitchen.
  • Demonstrated experience in advanced knife skills, basic and large production kitchen equipment.
  • Demonstrated experience in ARIBA ordering.
  • Working knowledge of soup, sauces, meat, fish, poultry, casserole, vegetable preparations, proper food handling practice, and proper sanitation practice.
  • Ability to communicate clearly and effectively in English, both in spoken and written form.
  • Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
  • Must be able to work varied shifts, including nights, weekends, and holidays.

Physical Requirements:

  • Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
  • Physically access all areas of the property and drive areas with or without a reasonable accommodation.
  • Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
  • Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
  • Ability for prolonged periods of time to walk, stand, stretch, bend, and kneel.
  • Work in a fast-paced and busy environment.
  • Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

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