Sous Chef

Golden Nugget Las Vegas; Charlotte (NC); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading company is looking for a Culinary Manager to oversee high-volume kitchen operations. Responsibilities include staff management, inventory oversight, and ensuring guest satisfaction through a commitment to excellence. Ideal candidates will have a strong work ethic and at least two years of culinary management experience.

Benefits

Extensive and well-rounded training program

Continued career development and growth opportunities

Generous employee discounts on dining, retail, amusements, and hotels

Monthly discretionary bonus potential

Multiple health benefit plans

Paid sick leave

Paid vacation

Qualifications

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

Responsibilities

• Ensure excellence in guest satisfaction and manage all back-of-house staff.
• Achieve budgeted labor costs through planning and execution.
• Maintain sanitation procedures and organization of work areas.

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

• 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
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work areas, adhering to all 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 on 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; strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

#LI-KJ1

Pay Range

USD $60,000.00 - USD $80,000.00 /Yr.

• At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment
• Strong knowledge and attention to detail on 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; strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

#LI-KJ1

• 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
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work areas, adhering to all OSHA regulations