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
Retirement Plan
Employee Discounts
Training and Development
flexible scheduling
Job Description
CHICA at The Venetian in Las Vegas is a vibrant and renowned Latin cuisine restaurant that opened its doors in 2017. It’s known for delivering robust flavors inspired by the cultural richness of Latin America, punctuated with a dynamic wine and mixology program that complements its culinary offerings. The restaurant's menu was thoughtfully crafted by celebrated chef Lorena Garcia, drawing from classic renditions of Latin dishes. Guests at CHICA can explore a variety of Latin American culinary influences, including flavors from Venezuela, Peru, Brazil, Mexico, and Argentina, presenting an authentic experience that celebrates Latin cuisine as a unified culture with... Show More
Job Requirements
- Degree in culinary arts
- Four years management experience in a kitchen leadership role
- Food safety or manager certification
- Strong leadership and team management skills
- Ability to maintain high standards of food quality and presentation
- Experience in budgeting and controlling food and labor costs
- Excellent communication and interpersonal skills
- Capacity to handle fast-paced kitchen environments and multitask effectively
Job Qualifications
- Degree in culinary arts
- Four years management experience as a restaurant chef, executive sous chef, or executive chef
- Food safety or manager certification
- Expertise in food product, presentation, quality, and menu concept and design
- Ability to read and interpret safety rules, operating, maintenance instructions, and procedure manuals
- Ability to write routine reports, purchase orders, menus, and correspondence
- Effective communication skills with customers and employees
- Proficiency in math including addition, subtraction, multiplication, division, ratios, and percentages
- Ability to solve practical problems with limited standardization
- Ability to interpret written, oral, diagram, or schedule instructions
Job Duties
- Operate as the right-hand chef to the Executive Chef in culinary leadership
- Work closely with culinary staff to manage day-to-day kitchen operations
- Standardize recipes and maintain food quality and presentation
- Recruit, motivate, and manage kitchen staff including hiring, training, scheduling, and performance evaluations
- Oversee inventory, purchasing, and receiving of kitchen products
- Enforce health and hygiene standards in the kitchen
- Collaborate with front-of-house staff to ensure smooth service and timely meal preparation
- Expedite food production during service to meet timely ticket execution goals
- Maintain cleanliness and assign cleaning duties in all kitchen areas
- Build apprenticeship and staff development programs
- Manage food and labor costs to meet budgetary and financial objectives
- Address operational problems promptly and communicate with General Manager
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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