Sous Chef

The MINA Group; Las Vegas (NV); On-site; USD 40,000 - 60,000; Full time

Job summary

A leading hospitality group in Las Vegas is seeking a Sous Chef to manage daily kitchen operations while upholding high standards of professionalism and cleanliness. The ideal candidate will have at least 2 years of fine dining experience, excellent communication skills, and the ability to mentor junior staff. This is a full-time position with a focus on teamwork and quality service.

Qualifications

• Minimum of 2 years in kitchen preparation and cooking in a fine dining restaurant.
• Must communicate clearly and understand the predominant language of the area.
• Capable of standing for long periods and lifting up to 30 pounds.

Responsibilities

• Operate the kitchen daily with professionalism and respect.
• Mentor and lead junior staff members.
• Maintain cleanliness and uphold restaurant standards.

Skills

Communication skills

Teamwork

Professionalism

Attention to detail

Job description

Overview

Sous Chef - Stripsteak

Operates the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. Understand the philosophy of the chef and adheres to all restaurant policies. Mentors & lead junior staff members. Uphold restaurant standards for quality and cleanliness.

General expectations

• Act with integrity, honesty and knowledge that promote the culture, values of Stripsteak and Mina Group, LLC
• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
• Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture and standards of excellence
• Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change
• Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs
• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies
• Represents the restaurant professionally through effective communication, cooperation and relationships with all business partners

Required qualifications

• Be able to communicate and understand the predominant language(s) of the restaurant’s operating area
• A minimum of 2 years of kitchen preparation and cooking in a fine dining restaurant
• Must display the image and positive attitude set forth by the restaurant philosophy
• Must be able to communicate clearly, both verbal and written
• Be able to work in a standing position for long periods of time (minimum of 8 hours a day)
• Be able to reach, bend and frequently lift up to 30 pounds
• Must have the stamina to work a minimum of 40-50 hours per week

Seniority level

• Entry level

Employment type

• Full-time

Job function

• Sales, General Business, and Education

Industries

• Wireless Services, Telecommunications, and Communications Equipment Manufacturing

Las Vegas, NV