Executive Sous Chef

Golden Nugget Las Vegas; Louisville (KY); On-site; USD 58,000 - 70,000; Full time

Job summary

A leading culinary establishment seeks a Culinary Manager to oversee back of house operations in an upscale dining environment. The role emphasizes guest satisfaction, staff development, and strict adherence to budget and health regulations. Ideal candidates will possess strong leadership skills and a culinary background.

Benefits

Extensive and well-rounded training program

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 Culinary Management experience in an upscale / fine dining establishment.
• Stable and progressive work history.
• Strong work ethic.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on management style.
• Assist the Executive Chef in managing back of house staff.
• Maintain sanitation procedures adhering to OSHA regulations.

Skills

Communication

Leadership

Conflict Resolution

Attention to Detail

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

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing 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 Culinary Management experience in an upscale / fine 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-AW1

Pay Range

USD $58,000.00 - USD $70,000.00 /Yr.

• At least 2 years of Culinary Management experience in an upscale / fine 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-AW1

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations