Executive Sous Chef

Golden Nugget Las Vegas; Livonia (MI); On-site; USD 65,000 - 75,000; Full time

Job summary

A leading company seeks a Culinary Manager to oversee a high-volume kitchen staff and ensure top-notch guest satisfaction. The role requires strong leadership skills, experience in culinary management, and a focus on maintaining quality and efficiency. Competitive salary and benefits package offered.

Benefits

Extensive and well-rounded training program

Continued career development and growth opportunities

Generous employee discounts on dining, retail, and hotels

Multiple health benefit plans

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• At least 2 years of senior-level Culinary Management experience.
• Strong knowledge of back of house operations.
• Stable and progressive work history.

Responsibilities

• Ensures excellence in guest satisfaction with a hands-on management style.
• Management of all back of house staff in a high-volume kitchen.
• Oversee weekly and monthly inventories and ordering of supplies.

Skills

Leadership

Conflict Resolution

Communication

Education

Graduate of an accredited culinary program

Job description

Overview

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Oversee weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of senior level Culinary Management experience in a full-service, high-volume dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

#LI-KJ1

Pay Range

USD $65,000.00 - USD $75,000.00 /Yr.

• At least 2 years of senior level Culinary Management experience in a full-service, high-volume dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

#LI-KJ1

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Oversee weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations