Sous Chef

Golden Nugget Las Vegas; Branson (MO); On-site; USD 58,000 - 72,000; Full time

Job summary

A leading hospitality company seeks a Culinary Manager with a strong background in high-volume kitchen management. You will play a key role in ensuring guest satisfaction by overseeing kitchen operations and staff, maintaining quality and cost controls. Join a team that values commitment to excellence and offers training and development opportunities.

Benefits

Extensive training program

Career development opportunities

Employee discounts on dining and retail

Multiple health benefit plans

401(k) plan

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• At least 2 years of Culinary Management experience in a high-volume dining establishment.
• Strong knowledge in back-of-house operations and staff supervision.
• Stable work history with a strong work ethic.

Responsibilities

• Ensure guest satisfaction through leadership in kitchen management.
• Assist in managing back-of-house staff and training.
• Oversee inventories and maintain sanitation procedures.

Skills

Communication

Leadership

Conflict Resolution

Attention to Detail

Education

Graduation from 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

• Ensure excellence 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 managing 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 monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organize work areas in adherence to OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment
• Strong knowledge and attention to detail in back-of-house operations, including staff supervision, inventory controls, food/labor costs, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history with a strong work ethic
• Graduation from an accredited culinary program is a plus

EOE

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Pay Range

USD $58,000.00 - USD $72,000.00 /Yr.

• Ensure excellence 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 managing 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 monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organize work areas in adherence to OSHA regulations