SLS Las Vegas

Bazaar Meat - Executive Sous Chef

6 days ago
Job ID
2017-4601
US-NV-Las Vegas
Type
FULL - TIME

Job Description

We have created the ultimate mosaic of culinary force under one roof! If you are bursting with energy, can't wait to know your reservation count for the night and work a room like no other this could be the opportunity for you! Our Restaurant Managers cultivate and mentor leadership and promote a positive culture, we live and die by making others happy and have great time doing it!

 

The primary role of the Executive Sous Chef will be to train and manage the kitchen personnel and supervise and coordinate all related culinary activities.  The Executive Sous Chef will work closely with the Executive Chef.

Job Focus

Focus is on, but not limited to the following:

  • Has a passion for the craft and everything in the industry!
  • Must love and support their TEAM!
  • Must love and take care of guests!
  • Must say “yes” and “thank you” often!
  • Must be excited about change and an evolving environment
  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
  • Current with culinary concepts, practices and procedures
  • Ability to estimate food consumption and requisition or purchase food
  • Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards
  • Supervises and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service
  • Supervises all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control
  • Works with the Executive Chef to establish result oriented objectives for the kitchen as well as personal objectives in regards to professional development
  • Ensures the profitability and successful operation of the kitchen
  • Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required
  • Plan and price menus
  • Ensure proper equipment operation and maintenance
  • Ensure proper safety and sanitation in kitchen
  • Must be able to prepare selected items or for selected occasions
  • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints

Desired Qualifications

  • Has five to seven (5-7) years of experience in a supervisory role in a restaurant kitchen; Sous Chef preferred
  • Must be at least 21 years of age or older
  • Must be able to obtain all work cards
  • Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
  • Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
  • Must be able to work in a fast- paced, customer service driven environment

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