Executive Sous Chef

King's Seafood Company Career Center; Las Vegas (NV); On-site; USD 85,000 - 100,000; Full time

Benefits offered by this job

Paid Vacation

Dining Discount

401k with a Match

Education Reimbursement

Comprehensive Medical Benefits

Job summary

King's Seafood Company Career Center in Las Vegas is hiring an Executive Sous Chef. The ideal candidate will show exceptional culinary expertise and leadership skills while maintaining high quality standards, working closely with the Executive Chef. A competitive salary of $85,000 - $100,000 based on experience, alongside benefits such as paid vacation and health insurance, is offered.

This position not only offers a career path tailored to your goals but also the opportunity to work with a top-tier restaurant known for its commitment to high-quality seafood. If you're motivated by culinary excellence and team leadership, apply now!

Qualifications

• 3 years experience as a sous chef or kitchen manager.
• Ability to communicate verbal and written English.
• Culinary skills, including knowledge of cooking techniques and menu items.

Responsibilities

• Complete opening and closing duties as assigned.
• Create prep lists for the kitchen crew.
• Monitor cleanliness and sanitation of assigned station.
• Develop kitchen crew for cross training and promotions.
• Interact with guests and handle feedback.
• Lead menu and recipe rollout programs.

Skills

Culinary techniques

Leadership

Team collaboration

Sanitation practices

Education

High school diploma

Formal culinary training

Job description

For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness.

We are seeking a highly motivated and skilled Executive Sous Chef to join our dynamic team in Las Vegas. If you are passionate about culinary excellence, team leadership, and ensuring the highest standards of service, then look no further.

Here’s What We’ll Bring To The Table:

• Competitive Salary: $85,000 - $100,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

Our Executive Sous Chefs are held to a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert in the kitchen and will be responsible for maintaining our high quality product, the integrity of our kitchen systems, the development of the crew members and the financial well-being of the back of the house. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product‑centric menu, to the behind‑the‑scenes process of creating cutting‑edge restaurant designs and concepts.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Executive Sous Chef with us is "standards‑driven" and vigilant, showing a high level of integrity in their work.

Essential Responsibilities:

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Participate and lead roll out programs to the menu, seasonal items, and recipe changes.
• Support the corrective action plans for kitchen.
• Participate in interviews and selection of new kitchen crew.
• Interact with Guests - table visits, feedback, special requests.
• Interact with crew in a professional and positive manner.
• Positive approach to resolving issues.
• Participate in all kitchen crew meetings.

Essential Skills/Experience:

• Minimum of 21 years of age.
• 3 years experience as a sous chef/kitchen manager.
• High school graduate.
• Any formal culinary training.
• Ability to analyze and participate in financial planning.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical.
• Ability to carry up to 120 feet.
• Ability to reach up to 6 feet, 4 is typical.
• Ability to work off counter heights of 36 - 42 inches.
• Ability to move through 24 inch aisles and spaces as small as 12 inches.