Specialty Sous Chef - Jade - Full Time

The Resort at Summerlin; Las Vegas (NV); On-site; USD 47,000 - 63,000; Full time

Job summary

The Resort at Summerlin in Las Vegas is seeking a Specialty Sous Chef for Jade to lead culinary production in their assigned kitchen. You will collaborate with the Room Chef and Executive Sous Chef to develop and execute menus, uphold standards, and ensure high quality guest service.

Ideal candidates have a Culinary Arts degree, 3+ years of kitchen experience with 2+ in a senior role, strong leadership, menu development skills, and a solid grasp of HACCP, cost controls, and staff coaching in a

Qualifications

• Culinary Arts degree or similar program.
• Minimum 3 years of restaurant foods preparation; minimum 2 years in a senior role.
• Strong culinary knowledge with mastery of core cooking techniques.

Responsibilities

• Prepare and execute all menu items according to established standards and assigned station duties.
• Supervise cooks, meal service, production, and stewarding teams, both in support of and in the absence of the Chefs.
• Develop, mentor, and motivate line cooks to support growth, consistency, and team performance.
• Assist Chefs with scheduling, payroll, attendance tracking, inventory management, and disciplinary actions as needed.
• Assess and direct kitchen tasks across any culinary outlet to ensure smooth, efficient operations.

Skills

Culinary leadership

Menu development

Food safety HACCP

Staff training

Team management

Cost control

Education

Culinary Arts degree

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Specialty Sous Chef - Jade - Full Time

Full-time Salary 2012 Full-Time Culinary Las Vegas, NV, US

6 days ago Requisition ID: 5336

Salary: $55,000.00 Annually

Position Title: Sous Chef

Reports To: Room Chef

Department: Culinary

Shift: Varies

Role: The Sous Chef oversees culinary production in their assigned kitchen and supports operations property ‑ wide as needed. They provide direction for stewarding when required and collaborate with the Room Chef and Executive Sous Chef to develop and execute menus and current culinary trends. The Sous Chef is expected to uphold departmental standards while ensuring high ‑ quality food preparation and smooth kitchen operations. Adheres to all Company, Safety and Department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.

Qualifications:

• Education: Culinary Arts degree or similar program
• Experience: Must have a minimum of 3 years of restaurant foods preparation. Must also a minimum of 2 years in a senior role.
• Skills:
• Strong culinary knowledge with mastery of core cooking techniques.
• Effective leadership and team ‑ management abilities.
• Creativity in menu development and execution.
• Solid understanding of kitchen operations, organization, and inventory control.
• Knowledge of food safety, sanitation, and HACCP standards.
• Strong communication, problem ‑ solving, and decision ‑ making skills.
• Ability to train, coach, and support kitchen staff.
• Excellent time ‑ management and multitasking abilities in high ‑ pressure environments.

Required Work Cards needed:

• Valid Clark County Health Card

Key Responsibilities: Responsibilities include, but are not limited, to the following:

• Prepare and execute all menu items according to established standards and assigned station duties, as directed by the Chefs.
• Supervise cooks, meal service, production, and stewarding teams, both in support of and in the absence of the Chefs.
• Develop, mentor, and motivate line cooks to support growth, consistency, and team performance.
• Assist Chefs with scheduling, payroll, attendance tracking, inventory management, and disciplinary actions as needed.
• Assess and direct kitchen tasks across any culinary outlet to ensure smooth, efficient operations.
• Contribute to menu development by writing and accurately costing menu items.
• Order food items as directed by the Chefs and help maintain proper cost controls, including cost of sales and labor.
• Maintain thorough documentation, including menu changes, temperature logs, meeting notes, and operational updates.
• Attend required meetings such as Chef meetings, BEO meetings, and planning sessions.
• Work all stations in any kitchen independently and confidently without supervision.
• Follow and execute all recipes with precision and consistency.
• Maintain a clean, safe, and well ‑ organized work environment at all times.
• Ensure proper fire times and ticket times to support efficient, high ‑ quality service.
• Assist with receiving, rotating, storing, and replenishing daily requisitions.
• Restock dishes, silverware, and related items as needed to support kitchen operations.
• Perform all reasonable tasks requested by management within the scope of the role.

The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.

Essential Job Functions:

The physical demands described here reflect the essential functions of this position. In compliance with the Americans with Disabilities Act (ADA) and Nevada Revised Statutes (NRS) 613.330, reasonable accommodations will be provided to qualified individuals with disabilities.

Work is performed in a (type of location, i.e., office, kitchen, restaurant, casino, etc.) environment and in other locations throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases too loud. Additionally, smoking is permitted in casino areas consistent with Nevada state regulations, which are followed by the employer.

• Interacts with management, applicants, fellow Associates and guests.
• Ability to verbally communicate effectively with guests and coworkers
• Ability to communicate effectively through written documents in English.
• Requires prolonged standing and mobility, bending and reaching.
• Requires transporting, pushing, pulling, and maneuvering items weighing up to 100 lbs.
• Requires lifting items weighing up to 50 lbs.
• Ability to use computer to do ordering
• Requires eye/hand coordination.
• Requires basic math and the ability to distinguish letters, numbers and symbols.
• Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions.