Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $62,100.00 - $79,300.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
competitive salary
Employee Meals
401(k) Plan
Professional Development
Job Description
CHICA at The Venetian in Las Vegas is a vibrant Latin cuisine restaurant that opened its doors in 2017. The establishment is renowned for delivering robust and dynamic flavors that celebrate the diversity of Latin American culinary traditions. Drawing influence from countries such as Venezuela, Peru, Brazil, Mexico, and Argentina, CHICA offers guests a unique opportunity to explore the collective richness of Latin American cuisine. This restaurant is part of the esteemed hospitality group 50 Eggs, founded by CEO John Kunkel, a James Beard-nominated culinary and hospitality firm known for developing cutting-edge brands with unparalleled dining experiences. 50 Eggs also... Show More
Job Requirements
- degree in culinary arts
- four years management experience as restaurant chef, executive sous chef, or executive chef
- food safety or manager certification
- ability to maintain food quality and guest satisfaction
- strong leadership and staff management skills
- ability to manage budgeting and inventory
- excellent communication and problem-solving abilities
- capability to enforce health and safety standards
Job Qualifications
- degree in culinary arts
- four years management experience as restaurant chef, executive sous chef, or executive chef
- food safety or manager certification
- expertise in food product quality, presentation, and menu design
- ability to read and interpret safety rules and manuals
- ability to write reports, purchase orders, menus, and correspondence
- effective communication skills for groups
- strong numerical skills including addition, subtraction, multiplication, division, and percentage calculations
- problem-solving skills
- ability to interpret written, oral, diagram, or schedule instructions
Job Duties
- operate as right-hand to the Executive Chef in culinary leadership
- standardize recipes with Executive Chef
- maintain food quality and guest satisfaction
- set and maintain food presentation standards
- ensure adherence to recipes
- source new products and develop menus
- improve food production processes
- resolve kitchen issues promptly
- recruit and monitor staff performance
- motivate staff and maintain discipline
- manage staff hiring, training, scheduling, payroll, evaluation, and termination
- oversee inventory, purchasing, and receiving for FOH and BOH
- enforce strict health and hygiene standards
- cooperate with front of house management
- expedite during service
- build apprenticeship and staff development programs
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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