Sous Chef

Golden Nugget Las Vegas; San Diego (CA); On-site; USD 65,000 - 85,000; Full time

Job summary

Join a forward-thinking establishment where your culinary management skills will shine. In this role, you will lead a dedicated team in an upscale dining environment, ensuring excellence in guest satisfaction while overseeing kitchen operations. With a focus on training and development, you will help cultivate a positive work culture. Enjoy a comprehensive benefits package, including generous employee discounts and career growth opportunities. If you are passionate about culinary excellence and team leadership, this is the perfect opportunity for you.

Benefits

Extensive training program

Career development opportunities

Employee discounts

Health benefit plans

Dental and vision insurance

401(k) plan

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• 2+ years of Culinary Management experience in fine dining.
• Strong knowledge of back of house operations and cost controls.

Responsibilities

• Ensure guest satisfaction through a hands-on management style.
• Assist in managing back of house staff and training.
• Oversee inventory and maintain sanitation procedures.

Skills

Culinary Management

Staff Supervision

Inventory Control

Communication Skills

Leadership Skills

Conflict Resolution

Education

Culinary Program Graduate

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 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 monthly inventories, 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 detail in back of the 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

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Pay Range

USD $65,000.00 - USD $85,000.00 /Yr.