Executive Sous Chef

MINA Group; Las Vegas (NV); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

Wellness programs

Discounts on hotel/food/bev

Free employee meals

Free parking

Health & income protection

Professional development

Job summary

Bardot Brasserie at ARIA Resort & Casino is seeking an Executive Sous Chef to lead a high-volume kitchen and collaborate with the Executive Chef to deliver exceptional French brasserie dining in Las Vegas.

You will drive kitchen operations, develop talent, and uphold the highest culinary standards in a dynamic, luxury environment.

Qualifications

• Bachelor's Degree or equivalent experience.
• 2+ years of prior relevant experience in a high-volume environment.
• Luxury or fine-dining restaurant experience.
• Experience managing employees under a collective bargaining agreement.
• Bilingual, English as the primary or secondary language preferred.

Responsibilities

• Lead and oversee daily restaurant kitchen operations, budgeting, labor, scheduling, inventory, and menu strategy execution to drive profitability.
• Enforce policies, procedures, training, menus, and standards; ensure health, sanitation and compliance.
• Manage HR responsibilities including recruitment, coaching, recognition, and succession planning; ensure diversity compliance.
• Interact with guests to ensure satisfaction and seamless kitchen-dining room collaboration.
• Maintain strong knowledge of venue's food and beverage products and equipment.

Skills

Leadership

Staff management

Bilingual English

Education

Bachelor's degree

Job description

Located in ARIA Resort & Casino in Las Vegas, Bardot Brasserie blends the culture of a Parisian café with Chef Michael Mina’s Michelin-star sensibilities and fine dining roots. Serving modern interpretations of traditional brasserie fare such as French onion soup with Périgord truffle, loup de mer and roasted chicken, Bardot is open for lunch, dinner and one of Las Vegas’ most sought-after brunch reservations featuring Everlasting Rose and Diane’s Bloody Mary menu. The cocktail program at Bardot highlights classic and creative cocktails that incorporate eclectic French spirits and features the largest vintage chartreuse list in Las Vegas. Meanwhile, the wine list focuses on the regions of Burgundy, Bordeaux, the Rhône, Alsace, and the Loire Valley.

• THE JOB:

  As the Executive Sous Chef at Bardot Brasserie at ARIA Resort & Casino, you’ll play a pivotal role in bringing the art of French brasserie dining to life. Working alongside the Executive Chef, you’ll help lead a dynamic culinary team where classic French techniques, exceptional ingredients, and thoughtful execution come together to create an unforgettable dining experience. From driving kitchen operations and developing talent to upholding the highest standards of culinary excellence, you’ll help shape a culture of creativity, consistency, and collaboration.

  THE DAY-TO-DAY:

  • Lead and oversee daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce short-term profitability. Execute on the restaurant’s business plan and assist Executive Chef with developing and executing tactics to achieve goals and targets.

  • Responsible for execution of policies, operating procedures, training programs, directives, menus, rules and regulations for the restaurant staff. Owns restaurant’s execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness with in all areas of kitchen. Responsible for completion of all company compliance training by the restaurant staff.

  • Assist Executive Chef with managing Human Resources responsibilities for Restaurant to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements.

  • Interacts with guests to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action. Work alongside the service team to ensure a seamless service experience between kitchen and dining room.

  • Maintains excellent knowledge of venue’s food & beverage products, menu items and equipment used to perform duties.

  THE IDEAL CANDIDATE:

  • Bachelor's Degree or equivalent experience
  • 2+ Years of prior relevant experience working in a high-volume environment, including special events and restaurant buyouts
  • Previous experience in a luxury or fine-dining restaurant
  • Previous experience managing employees under a collective bargaining agreement
  • Bilingual, English as the primary or secondary language preferred

  THE PERKS & BENEFITS:

  • Wellness incentive programs to help you stay healthy physically and mentally
  • Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more
  • Free meals in our employee dining room
  • Free parking on and off shift
  • Health & Income Protection benefits (for eligible employees)
  • Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community

  VIEW JOB DESCRIPTION:

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