SLS Las Vegas

  • Bazaar Meat - Sous Chef

    Posted Date 1 month ago(12/17/2018 4:02 PM)
    Job ID
    US-NV-Las Vegas
  • 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!

    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
    • Assists with the direction and oversight of all culinary operations by providing outstanding products
    • Prepares and produces all of the meals ensuring food quality and exceptional presentation
    • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
    • Analyzes recipes and plate presentation
    • Maintains desired food inventory levels and food costs
    • Ensures that all equipment and facilities are in good working order and is properly maintained
    • 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
    • Follows procedures for covering, labeling, dating and storing food in a timely manner
    • Work under time constraints and meet department deadlines
    • Constantly growing and coaching employees
    • Provides clear direction and achievable goals for their entire team
    • 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
    • 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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