Sous Chef

Golden Nugget Las Vegas; Oxon Hill (MD); On-site; USD 70,000 - 75,000; Full time

Job summary

A leading company in the hospitality industry is seeking a Culinary Manager to ensure guest satisfaction and efficiently manage back of house operations in an upscale dining environment. The ideal candidate will have a strong culinary background, excellent leadership skills, and a proven record in culinary management. This position offers an extensive training program, career advancement opportunities, and comprehensive employee benefits.

Benefits

Extensive and well-rounded training program

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

Multiple health benefit plans

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Strong knowledge of back of house operations and staff supervision.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on management style.
• Assist the Executive Chef in managing back of house staff.
• Oversee inventories and ordering of food and supplies.

Skills

Communication

Leadership

Conflict Resolution

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-KJ1

Pay Range

USD $70,000.00 - USD $75,000.00 /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-KJ1

• 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