Sous Chef Tournant

SMGHA Nevada, LLC; United States; On-site; USD 45,000 - 60,000; Full time

Job summary

SMGHA Nevada, LLC is seeking a Sous Chef responsible for kitchen operations, including staff supervision, food preparation, and cost management. The ideal candidate will have extensive kitchen experience and a strong ability to lead.

Responsibilities include maintaining food quality, managing inventory, and ensuring compliance with safety regulations. Candidates must be at least 21 years old and possess relevant kitchen experience. Opportunities for growth within a supportive team are available.

Qualifications

• Must be at least 21 years old.
• Minimum of three years of kitchen operation experience.
• Must be able to obtain a Southern Nevada Health District Health Card.

Responsibilities

• Supervise kitchen personnel and operations.
• Manage purchasing and inventory control.
• Maintain food quality and presentation.
• Ensure compliance with safety and health standards.

Skills

Kitchen operation expertise

Food cost control

Effective communication

Staff management

Education

High school diploma or equivalent

Job description

Reporting to the Executive Chef/Room Chef, the Sous Chef’s primary responsibility is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests’ expectations as far as food quality and presentation.

All duties are to be performed in accordance with departmental and property policies, practices and procedures.

Core Responsibilities

• Communicates effectively with management, chefs, and co-workers with regards to the operations of the kitchen.
• Maintains operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items when the Executive Chef and/or Executive Sous Chef is not present, including creating menu(s) and/or recipes, monitoring food cost for outlet, and ordering food products.
• Oversees product consistency and makes necessary modifications according to business needs.
• Monitors waste and overproduction and ensures quality and proper presentation of food by ensuring that all such items are produced to specification.
• Routinely inspects environments to ensure that the area remains compliant with safety, health, and environmental regulations.
• Performs various clerical duties regarding staff and kitchen operations including payroll, scheduling, staff files, and vacation planning.
• Maintains the overall cleanliness, safety and equipment maintenance within outlet.
• Assumes responsibilities of the kitchen in the absence of the Executive Chef and/or Executive Sous Chef.
• Practices, models, and enforces proper food handling techniques on a daily basis, following all health and safety standards.
• Utilizes proper food handling techniques in accordance with local health and safety standards, including proper labeling and dating all products to ensure safekeeping and sanitation.
• Maintains budgeted labor costs by scheduling and staffing for appropriate business levels, including monitoring and minimizing overtime according to labor and departmental standards.
• Maintains budgeted food costs, including monitoring and minimizing waste and production according to departmental standards.
• Manages human resource responsibilities including performance management, and ensures staff motivation through recognition and engagement, including monitoring training of new employees to help them achieve higher goals.
• The Sous Chef performs other duties as assigned to support the efficient operation of the department and assumes other responsibilities, duties, tasks and assignments that contribute to the mitigation or response to any public health emergency.
• Performs other job duties as requested.
• Consistent and regular attendance is an essential function of this job.

Qualifications

• Must be at least 21 years old.
• High school diploma or equivalent.
• Minimum of three (3) years of experience with extensive skill, knowledge, and experience in all aspects of kitchen operation.
• An equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above.
• Demonstrated experience developing department goals and action plans in accordance with property and overall company goals.
• Must be able to obtain a Southern Nevada Health District Health Card.

Physical Demands

Work is performed in an office and kitchen setting. Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. May be exposed to smoke. The noise level in the work environment is usually moderate to loud. Constant contact with executives, department management, employees, and guests. Prolonged sitting or standing and mobility. Balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, repetitive motions. Lift, carry, push, pull or otherwise move objects and/or move up to 50 lbs. occasionally. Eye/hand coordination. Use of standard office equipment. Ability to distinguish letters, numbers, and symbols.

Equal Opportunity Employer

Palms Casino Resort provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. Palms Casino Resort, its affiliates and subsidiaries will make reasonable accommodations in compliance with applicable law. We are committed to creating a work environment where the growth and well-being of our team members is the top priority.