Sous Chef / Kitchen Manager

Golden Nugget Las Vegas; Glastonbury (CT); On-site; USD 65,000 - 75,000; Full time

Job summary

An established industry player is seeking a Culinary Manager to lead their upscale dining experience. This role emphasizes a commitment to guest satisfaction and excellence in kitchen operations. You will be responsible for managing staff, overseeing inventory, and ensuring compliance with sanitation standards. With opportunities for career growth and a comprehensive benefits package, this position offers a dynamic work environment where your leadership and culinary expertise can shine. If you are passionate about fine dining and team development, 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 attention to detail in back-of-house operations.

Responsibilities

• Ensure guest satisfaction with a hands-on management style.
• Assist in managing back-of-house staff and training.
• Maintain sanitation procedures and adhere to OSHA regulations.

Skills

Culinary Management

Staff Supervision

Inventory Controls

Food/Labor Costs Management

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 a 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-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 $75,000.00 /Yr.