Chef de Cuisine

Sahara Las Vegas; Las Vegas (NV); On-site; USD 90,000 - 130,000; Full time

Job summary

Sahara Las Vegas is seeking a Chef de Cuisine to train and manage the kitchen team and oversee all culinary activities, ensuring excellence in taste, presentation, and service.

You will supervise menu development, standardize recipes, monitor portions, maintain safety and sanitation, control labor costs, and mentor a diverse staff in a fast-paced hospitality environment.

Qualifications

• Has five (5) or more years of experience in a supervisory role in a restaurant kitchen; Executive Chef or Sous Chef preferred
• Must be at least 21 years of age or older
• Experience with Culinary Unions and Collective Bargaining Agreements preferred
• Must be able to obtain all work cards
• Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
• Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
• Must be able to work in a fast- paced, customer service driven environment
• Current experience in the hospitality industry in a kitchen

Responsibilities

• Train and manage kitchen personnel and supervise and coordinate all related culinary activities
• Select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards
• Supervise preparation, presentation, and portion control for all raw and cooked foods in accordance with the menu and required pars
• Oversee all kitchen areas to ensure a consistent, high quality product; conduct daily line checks and quality control
• Set and pursue kitchen objectives and support professional development
• Ensure profitability and successful operation of the kitchen
• Plan and price menus
• Ensure proper equipment operation and maintenance
• Maintain safety and sanitation in the kitchen
• Develop recipes and portion specifications in line with consumer tastes and budgetary constraints

Skills

Leadership

Team mentoring

Restaurant operations

Time management

Quality control

Job description

The primary role of the Chef de Cuisine will be to train and manage the kitchen personnel and supervise and coordinate all related culinary activities.

JOB FOCUS:

Focus is on, but not limited to the following:

• Has a passion for the craft and everything in the industry!
• Must love and support their TEAM!
• Must love and take care of guests!
• Must say "yes" and "thank you" often!
• Must be excited about change and an evolving environment
• Current with culinary concepts, practices, and procedures
• Ability to estimate food consumption and requisition or purchase food
• Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards
• Supervises and carries out the correct procedure of preparation, presentation, and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service
• Supervises all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control
• Establishes result-oriented objectives for the kitchen as well as personal objectives in regard to professional development
• Ensures the profitability and successful operation of the kitchen
• Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required
• Plan and price menus
• Ensure proper equipment operation and maintenance
• Ensure proper safety and sanitation in kitchen
• Must be able to prepare selected items or for selected occasions
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints

DESIRED QUALIFICATIONS:

• Has five (5) or more years of experience in a supervisory role in a restaurant kitchen; Executive Chef or Sous Chef preferred
• Must be at least 21 years of age or older
• Experience with Culinary Unions and Collective Bargaining Agreements preferred
• Must be able to obtain all work cards
• Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
• Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
• Must be able to work in a fast- paced, customer service driven environment
• Current experience in the hospitality industry in a kitchen