Sous Chef

Golden Nugget Las Vegas; Newport (KY); On-site; USD 65,000 - 70,000; Full time

Job summary

A leading company in the hospitality industry seeks a Culinary Manager to ensure exceptional guest satisfaction and manage the back of house team in a fine dining environment. This role requires strong leadership, culinary management experience, and attention to detail in both food quality and cost control. The position offers a competitive salary and comprehensive benefits, promoting career growth in a supportive atmosphere.

Benefits

Extensive training program

Health benefit plans

Paid vacation

Monthly discretionary bonus

Qualifications

• At least 2 years of Culinary Management experience in upscale/fine dining.
• Strong knowledge of back of house operations.
• Stable work history and strong work ethic.

Responsibilities

• Ensure excellence in guest satisfaction.
• Assist Executive Chef in kitchen staff management.
• Oversee inventory and maintain sanitation procedures.

Skills

Leadership

Communication

Conflict Resolution

Attention to Detail

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

• Ensuresexcellence 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 the management of all back of house staff in an upscale / fine dining 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 monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment

• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

#LI-AW1

Pay Range

USD $65,000.00 - USD $70,000.00 /Yr.

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment

• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

#LI-AW1

• Ensuresexcellence 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 the management of all back of house staff in an upscale / fine dining 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 monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations