Executive Sous Chef - Kumi

Sbe-Restaurant-Group; Las Vegas (NV); On-site; USD 68,000 - 92,000; Full time

Job summary

sbe is seeking a Catering Chef to design menus for weddings, corporate events and parties, closely partnering with the Corporate Chef to ensure top quality and safety. You will supervise the kitchen team, manage on-site and off-site execution, and ensure timely delivery of outstanding catered experiences.

Ideal candidates have at least two years in a high-end restaurant setting, strong leadership, and the ability to balance multiple events while managing costs and client requests.

Qualifications

• Minimum of two (2) years relevant experience in high-end, service-focused environment.
• ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC.

Responsibilities

• Menu development with Corporate Chef/Events team to create customized menus meeting dietary needs and event theme.
• Food preparation: cook and assemble dishes according to established recipes with proper portioning.
• Kitchen management: supervise staff and manage workflow during catering events.
• Multi-tasking: juggle multiple events, projects and people.
• Ingredient sourcing and inventory management to maintain freshness and quality.
• Food safety compliance and proper handling/storage of food.
• On-site and off-site event execution with timely delivery of food.
• Cost control: monitor food costs and stay within budget; check pars and product quality.
• Communication with events team/clients to address dietary restrictions and special requests.
• Leadership: foster teamwork and create a memorable guest experience.

Skills

Leadership

Menu development

Food safety

Communication

Inventory management

Multi-tasking

Education

High School Diploma or equivalent

ANSI approved Food Handler Card

Responsible Beverage Service certificate (ABC)

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Las Vegas, NV, US

Salary: $80,000.00 Annually

About sbe

sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY.

A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY

Role Overview

A catering chef is responsible for planning, preparing, and cooking meals for events like weddings, corporate meetings, and parties, working closely with Corporate Chef to design menus, oversee food preparation at the event location, and ensure all dishes are presented to the highest quality standards while adhering to food safety guidelines; often managing a kitchen team to execute catering orders efficiently.

• Menu development: Collaborate with Corporate Chef/Events team to create customized menus that meet their dietary needs and event theme.
• Food preparation: Cook and assemble dishes according to established recipes, ensuring proper portioning and presentation.
• Kitchen management: Supervise kitchen staff, assigning tasks and ensuring efficient workflow during catering events.
• Multi-Tasking: Able to juggle multiple events, projects and/or people.
• Ingredient sourcing: Order and manage food inventory, maintaining freshness and quality of ingredients.
• Food safety compliance: Adhere to all food safety regulations, including proper handling and storage of food.
• On-site execution: Set up and manage cooking stations at event locations, ensuring timely delivery of food.
• Off-site execution: Set up and manage cooking stations at event locations, ensuring timely delivery of food.
• Cost control: Monitor food costs and work within budget constraints. Also Check pars and quality of products.
• Communication: Communicate with the events team/clients to address any dietary restrictions, special requests, and concerns. Report issues with machinery and complaints to Chef/GM.
• Leadership: Maintain and promote a friendly atmosphere for customers and staff. Work with management to create a memorable experience for guests. Build and promote teamwork through proactive interaction.

Desired Qualifications

• Prefer a minimum of three (3) years’ experience in supervisory role at a contemporary restaurant kitchen
• Must be at least 21 years of age or older
• High School Diploma or equivalent required
• Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professional
• Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail

Physical Requirements

• Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue.
• Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
• Must be able to lift and carry 25-50 pounds.
• Must be able to work inside and outside at all times of the year as needed, based upon business volumes.

Work Authorization

Must be able to provide documentation that shows you are authorized to work in the United States. Must be eighteen (18) years of age.

Education / Experience / Credentials

Minimum of two (2) years relevant experience in high-end, service-focused environment. It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies. ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC.

Affirmative Action / EEO Statement

We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well, to the letter of all applicable laws and regulations.

Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.