Sous Chef

Cafe-Americano-Caesars-Palace; Las Vegas (NV); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Bonuses based on performance

Career advancement opportunities

Employee discounts on food & beverages

Training and development opportunities

Job summary

V&E Hospitality Group is seeking a skilled Sous Chef to support the Executive Chef in leading kitchen operations, menu development, and culinary team leadership. Join a dynamic team dedicated to exceptional dining experiences in a vibrant hospitality group.

The role emphasizes innovative menu design, quality assurance, and staff mentorship, with responsibilities spanning inventory, sanitation, and efficiency to ensure outstanding guest satisfaction.

Qualifications

• Proven experience as a Sous Chef or in a similar culinary leadership role.
• Culinary expertise, including advanced cooking techniques, food preparation, and menu development.
• Strong leadership, communication, and interpersonal skills.
• Excellent problem-solving abilities and a proactive approach to addressing challenges.
• Knowledge of food safety, sanitation, and industry best practices.
• Availability to work evenings, weekends, and holidays as needed.
• Culinary degree or related certification is a plus.

Responsibilities

• Menu development: design and execute innovative menu items with seasonal ingredients and cost control.
• Food preparation: oversee preparation to ensure high taste, presentation, and quality.
• Kitchen management: assist with staff scheduling, training, and supervision.
• Quality control: maintain high standards and conduct checks at all stages.
• Team leadership: mentor and motivate line cooks, prep cooks, and dishwashers.
• Inventory management: monitor inventory, minimize waste, optimize usage.
• Kitchen sanitation: ensure compliance with safety and sanitation standards.
• Plating and presentation: oversee dish plating to meet standards.
• Kitchen efficiency: optimize workflows to boost productivity and reduce wait times.
• Compliance: ensure adherence to health, safety regulations and policies.

Job description

Job Title: Sous Chef

Company: V&E Hospitality Group

Job Type: Full-Time

About V&E Hospitality Group:

V&E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and entertainment experiences to our patrons. With a diverse portfolio of bars and restaurants, each offering a unique atmosphere and a commitment to outstanding culinary experiences, we aim to create memorable moments for our valued guests.

Position Overview:

V&E Hospitality Group is seeking a skilled and experienced culinary professional to join our team as a Sous Chef. The Sous Chef plays a pivotal role in supporting the Executive Chef in overseeing the kitchen operations, menu development, and culinary team leadership. If you are a culinary expert with a passion for innovation and leadership, we encourage you to apply.

Key Responsibilities:

1. Menu Development:Collaborate with the Executive Chef in designing and executing innovative and appealing menu items, considering guest preferences, seasonal ingredients, and cost control.
2. Food Preparation:Oversee and participate in food preparation, ensuring the highest standards of taste, presentation, and quality are consistently met.
3. Kitchen Management:Assist in managing all aspects of kitchen operations, including staff scheduling, training, and supervision, to ensure efficient and smooth service.
4. Quality Control:Maintain a high standard for food quality and consistency. Conduct quality checks at every stage of preparation.
5. Team Leadership:Mentor and motivate kitchen staff, including line cooks, prep cooks, and dishwashers. Foster a positive and collaborative work environment.
6. Inventory Management:Assist in monitoring and managing inventory levels, minimizing waste, and optimizing ingredient usage.
7. Kitchen Sanitation:Ensure compliance with food safety and sanitation standards, including proper storage, labeling, and handling of ingredients and equipment.
8. Plating and Presentation:Oversee the plating of dishes to ensure they meet the established visual and taste standards.
9. Kitchen Efficiency:Assist in optimizing kitchen workflows and processes to increase productivity and reduce wait times.
10. Compliance:Ensure compliance with all health and safety regulations and kitchen policies.

Qualifications:

• Proven experience as a Sous Chef or in a similar culinary leadership role.
• Culinary expertise, including advanced cooking techniques, food preparation, and menu development.
• Strong leadership, communication, and interpersonal skills.
• Excellent problem-solving abilities and a proactive approach to addressing challenges.
• Knowledge of food safety, sanitation, and industry best practices.
• Availability to work evenings, weekends, and holidays as needed.
• Culinary degree or related certification is a plus.

Physical qualifications:

Ability to move throughout the dining room effectively.

Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs.

Ability to perform reaching and stooping motions.

Benefits:

• Competitive salary and performance-based bonuses.
• Opportunities for career advancement within V&E Hospitality Group.
• Employee discounts on food and beverages.
• A positive and dynamic work environment.
• Training and development opportunities.

V&E Hospitality Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.

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