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Executive Chef

2 months ago

Las Vegas, Nevada, United States Komodo - Las Vegas Full time
About the Role

We are seeking a highly skilled and experienced Sous Chef to join our team at Komodo - Las Vegas, a leading hospitality company. As a key member of our culinary team, you will be responsible for overseeing the daily execution of food production and service execution, ensuring high-quality standards, and maintaining a clean and organized kitchen environment.

Key Responsibilities
  • Food Quality and Safety: Ensure all food entering the restaurant meets corporate specifications and health standards.
  • Food Preparation and Presentation: Prepare food to corporate specifications in presentation and recipe.
  • Quality Control: Initiate periodic quality checks for all products, i.e., temperature checks.
  • Inventory Management: Work with the Chef regarding orders and all food products to par levels.
  • Food Rotation and Storage: Maintain the proper rotation of food to ensure quality and freshness.
  • Sales and Production Planning: Monitor weekly sales and adjust prep production levels.
  • Line Checks and Station Management: Perform daily line checks with front-of-the-house managers and ensure all stations are properly stocked and set up.
  • Cleanliness and Sanitation: Ensure restaurant and Health Department sanitation requirements are always maintained.
  • Equipment Maintenance: Ensure all kitchen equipment and working conditions are well maintained.
  • Scheduling and Labor Management: Create and edit scheduling for kitchen staff throughout the week and send employees home when approaching overtime to be vigilant about labor costs.
Requirements
  • Education: Bachelor's degree in Culinary or relevant field.
  • Experience: A minimum of 2 years experience in a similar role.
  • Skills and Abilities: Strong knowledge of cooking methods, kitchen equipment, and best practices; good understanding of MS Office and restaurant software programs; teamwork-oriented with outstanding leadership abilities; excellent communication and interpersonal skills; exceptional organizational, time management, and problem-solving skills.
Working Conditions
  • This position will spend 80% of the time standing.
  • Occasional environmental exposures to cold, heat, and moisture.
  • The individual must be able to transport up to 40 pounds occasionally and up to 25 pounds regularly.
  • Must be able to speak, read, and understand basic cooking directions.