Sous Chef - In Room Dining

Kinsley Power Systems; Las Vegas (NV); On-site; USD 65,000 - 90,000; Full time

Job summary

Service Luxury Style is seeking a creative Sous Chef to oversee culinary operations in a fast-paced restaurant environment. You will lead a diverse team, ensure quality, and report to the Executive Chef.

The ideal candidate is energetic, highly organized, and skilled at menu planning, food safety, and training staff. Strong leadership and communication are essential, with a passion for teamwork and guest satisfaction.

Qualifications

• Current with culinary concepts, practices and procedures.
• Experience in hospitality kitchen management role.
• Energetic leadership to energize a diverse team.
• Strong communication and organizational skills.

Responsibilities

• Lead and coach kitchen staff while executing food systems.
• Ensure quality, presentation and portion control per standards.
• Manage par levels and ordering to maintain stock.
• Work with other chefs to run kitchen smoothly.
• Follow food safety regulations and labeling/dating procedures.
• Provide direction and achievable goals for the team.
• Support corporate programs and menu planning.
• Maintain equipment and facilities in good order.

Skills

Team leadership

Culinary creativity

Quality standards

Communication skills

Time management

Staff coaching

Education

Culinary degree preferred

Tools

MS Word

Excel

Job description

Are you motivated to Have Fun & Make Friends? We are, so if you want to feel excited on your way to work and can’t wait to be a part of Service Luxury Style this could be the job for you.

Job Description:

This position is responsible for overseeing the culinary operations of the restaurant using current culinary concepts, practices, and procedures. The ideal candidate will be extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals. The Sous Chef reports directly to the Executive Chef.

Job Focus:

Focus is on, but not limited to the following:

• Must love and support their TEAM!
• Must love and take care of guests!
• Must say “Yes” and “Thank you” often!
• Exhibits culinary talents by personally performing tasks while leading the staff, planning and managing all food related systems
• Role models company quality standards and service
• Ensures that all equipment and facilities are in good working order and is properly maintained
• Is responsible for ordering products to ensure all par levels are maintained
• Supervises and carries out the correct procedure of preparations, presentation and portion control for all raw and cooked foods in accordance with Company standards and food regulations
• Will work with other chefs in order to ensure the kitchen is running as smoothly and efficiently as possible
• Follow procedures for covering, labeling, dating and storing food in a timely manner
• Ability to work under time constraints and meet department deadlines
• Constantly growing and coaching lower management and line level staff
• Provides clear direction and achievable goals for their entire team
• Fully supportive of and cognizant of all Corporate Programs
• Assists the Regional/Corporate Chef with menu planning
• Understands and enforces federal, state and local food sanitation regulations

Desired Qualifications:

• Current with culinary concepts, practices and procedures
• Current experience in the hospitality industry in a kitchenmanagement role
• Active in furthering his/her own culinary development
• Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals
• Proven leadership and managerial skills
• Supports an environment of colleague growth and development
• Familiar with financial planning, analyzing data, trends and implementing strategies for improvement
• Clear and concise written and verbal communication skills
• Must have excellent organizational, interpersonal, and administrative skills
• Proficient in MS Word, Excel, company communication technology

education:

• Culinary degree preferred but not required