Chef Tournant

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Weekend Shifts

Benefits

competitive salary

performance-based bonuses

Career advancement opportunities

Employee Discounts

Positive work environment

Training and development opportunities

Job Description

V&E Hospitality Group is a distinguished hospitality company known for delivering exceptional dining and entertainment experiences across its wide range of bars and restaurants. Each venue under the V&E Hospitality Group umbrella offers a unique atmosphere and a strong commitment to culinary excellence. Their focus is on creating memorable moments for every guest by blending innovative cuisine with outstanding service. The company prides itself on fostering an environment that encourages creativity, teamwork, and continuous growth among its staff, making it a sought-after employer in the hospitality industry.

The Sous Chef position at V&E Hospitality Group is a full-time role designed for experienced culinary professionals passionate about leadership and innovation in the kitchen. This role plays a critical part in supporting the Executive Chef by managing kitchen operations, contributing to menu development, and leading the culinary team. The Sous Chef ensures that all dishes meet the highest standards of quality, taste, and presentation, while also maintaining efficient kitchen workflows. Candidates will be expected to oversee all aspects of food preparation, manage inventory, and uphold stringent health and safety regulations. This position offers opportunities for career development within a company that values excellence and a dynamic work environment. With competitive salaries and performance-based bonuses, V&E Hospitality Group aims to attract culinary experts dedicated to elevating dining experiences.

Job Requirements

Ability to move throughout the dining room effectively
Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs
Ability to perform reaching and stooping motions

Job Qualifications

Proven experience as a Sous Chef or in a similar culinary leadership role
Culinary expertise including advanced cooking techniques, food preparation, and menu development
Strong leadership, communication, and interpersonal skills
Excellent problem-solving abilities and a proactive approach to addressing challenges
Knowledge of food safety, sanitation, and industry best practices
Availability to work evenings, weekends, and holidays as needed
Culinary degree or related certification is a plus

Job Duties

Collaborate with the Executive Chef in designing and executing innovative and appealing menu items considering guest preferences, seasonal ingredients, and cost control
Oversee and participate in food preparation ensuring the highest standards of taste, presentation, and quality are consistently met
Assist in managing all aspects of kitchen operations including staff scheduling, training, and supervision to ensure efficient and smooth service
Maintain a high standard for food quality and consistency, conducting quality checks at every stage of preparation
Mentor and motivate kitchen staff including line cooks, prep cooks, and dishwashers, fostering a positive and collaborative work environment
Assist in monitoring and managing inventory levels, minimizing waste, and optimizing ingredient usage
Ensure compliance with food safety and sanitation standards including proper storage, labeling, and handling of ingredients and equipment
Oversee the plating of dishes to ensure they meet the established visual and taste standards
Assist in optimizing kitchen workflows and processes to increase productivity and reduce wait times
Ensure compliance with all health and safety regulations and kitchen policies