SLS Las Vegas

  • Cleo - Sous Chef

    Posted Date 4 months ago(6/14/2018 11:20 AM)
    Job ID
    US-NV-Las Vegas
  • Job Description


    Cleo opens the door to another world. From the moment you step inside, the intoxicating aroma of the nouveau Middle Eastern cuisine of Executive Chef Danny Elmaleh's open kitchen envelopes your senses. The effervescent décor playfully marries classic Tinseltown style with a relaxed Mediterranean charm. The splendid cocktails, sumptuous small plates and warm, inviting atmosphere create an intimate, unforgettable experience out of any occasion.


    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 iverse team of culinary professionals.

    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 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 staff
    • Provides clear direction and achievable goals for their entire team
    • Fully supportive of and cognizant of all Corporate Programs
    • Understands and enforces federal, state and local food sanitation regulations

    Desired Qualifications

    • Has at least three to five (3-5) years of prior experience as a Sous Chef, Lead Cook or in the hospitality industry in a kitchen management role
    • Must be at least 18 years of age or older
    • Current with culinary concepts, practices and procedures
    • Active in furthering his/her own culinary development
    • 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, and Company communication technology
    • Culinary degree preferred but not required.


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