Sous Chef - Food Hall

The Venetian Resort Las Vegas; Las Vegas (NV); On-site; USD 90,000 - 120,000; Full time

Job summary

The Venetian Resort Las Vegas is seeking a Sous Chef – Restaurant to standardize and elevate culinary standards while guiding line cooks and ensuring guest satisfaction across all service periods.

You will monitor recipe integrity, assign production tasks, and coordinate with fellow sous chefs to adapt to demand, while upholding SNHD health regulations and company policies.

Qualifications

• 3 years of experience as a manager in a high-volume kitchen.
• Must obtain and maintain a Food Handler Safety Training Card.
• Ability to communicate in English clearly and effectively.
• ARIBA ordering experience preferred.

Responsibilities

• Monitor daily activities of the line cooks to ensure recipe integrity, quality of meals, production/prep are complete according to standards set by leadership.
• Prepare and assign production/prep work for line cooks to complete prioritizing based on demand.
• Communicate with fellow sous chefs regularly to review assignments, anticipated business levels, changes, and other information pertinent to venue performance to ensure tasks are handled efficiently and accurately.
• Monitor and maintain cleanliness, sanitation, and organization of work areas to strictly abide to SNHD health regulations and company standards.
• Effectively communicate with leadership on a regular basis to discuss business needs, issues, production/prep needs, opportunities and challenges pertaining to the department in effort to constantly improve the operation both guest’s and Team Members.
• Maintain complete knowledge of and comply with all departmental policies, services, procedures, and standards, upholding these standards with hourly Team Members and holding individuals accountable as necessary.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended to ensure a safe work environment.
• Mentor, teach, provide leadership, and serve as a resource to line level Team Members.
• Maintain positive guest relations at all times by resolving guest complaints and ensuring guest satisfaction.

Skills

Team leadership

English proficiency

Kitchen management

Cost control

Education

Associate degree in Culinary Arts or related field

Tools

ARIBA

Microsoft Excel

Microsoft Word

PowerPoint

Job description

The primary responsibility of the Sous Chef – Restaurant is to standardize, maintain, execute and continuously improve quality of culinary standards to guests’ satisfaction.

All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.

• Monitor daily activities of the line cooks to ensure recipe integrity, quality of meals, production/prep are complete according to standards set by leadership.


• Prepare and assign production/prep work for line cooks to complete prioritizing based on demand.


• Communicate with fellow sous chefs regularly to review assignments, anticipated business levels, changes, and other information pertinent to venue performance to ensure tasks are handled efficiently and accurately.


• Monitor and maintain cleanliness, sanitation, and organization of work areas to strictly abide to SNHD health regulations and company standards.


• Effectively communicate with leadership on a regular basis to discuss business needs, issues, production/prep needs, opportunities and challenges pertaining to the department in effort to constantly improve the operation both guest’s and Team Members.


• Maintain complete knowledge of and comply with all departmental policies, services, procedures, and standards, upholding these standards with hourly Team Members and holding individuals accountable as necessary.


• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended to ensure a safe work environment.


• Assist Line Cooks wherever required to ensure optimum service to guests.


• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.


• Ensure that each shift completes assigned duties and tasks with 100% accuracy according to department procedures.


• Maintain production charts according to department standards.


• Maintain proper storage procedures as specified by Health Department and hotel requirements.


• Minimize waste and maintain cost controls for both goods and labor expenses.


• Ensure that assigned staff have reported to work, document any late or absent employees.


• Coordinate breaks for assigned staff.


• Effectively manages in accordance with The Culinary 226 contract and effectively communicates with Human Resources to ensure compliance and consistency.


• Mentor, teach, provide leadership, and serve as a resource to line level Team Members.


• Maintain positive guest relations at all times by resolving guest complaints and ensuring guest satisfaction.


• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.


• Comply with occupational, health, and safety standards (OSHA).


• Safety is an essential function of this job.


• Consistent and regular attendance is an essential function of this job.


• Performs other related duties as assigned.

Company Standards of Conduct

All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

Minimum Qualifications

• 21 years of age.


• Proof of authorization/eligibility to work in the United States.


• High School Diploma or equivalent.


• Associate degree in Food and Beverage and/or course completion from an accredited Culinary Institute preferred.


• Must be able to obtain and maintain a Food Handler Safety Training Card and any other certification or license, as required by law or policy.


• 3 years of experience as a manager in a high-volume kitchen.


• Demonstrated experience in advanced knife skills, proper food handling and proper sanitation practice.


• Demonstrated experience in ARIBA ordering.


• Working knowledge of Microsoft Excel, Word, PowerPoint, and basic computer skills.


• Ability to communicate clearly and effectively in English, both in spoken and written form.


• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.


• Must be able to work varied shifts, including nights, weekends, and holidays.

Physical Requirements

Must be able to:

• Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.


• Physically access all areas of the property and drive areas with or without a reasonable accommodation.


• Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.


• Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.


• Ability for prolonged periods of time to walk, stand, stretch, bend, and kneel.


• Work in a fast-paced and busy environment.


• Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.