Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $75,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
401(k) Plan
Flexible Schedule
Job Description
Trilogy Sunstone is a vibrant new community located in northwest Las Vegas, Nevada, combining the allure of resort-style living with access to breathtaking natural beauty near Red Rock Canyon and the excitement of the Las Vegas Strip. As part of the larger Sunstone Master Plan, Trilogy Sunstone is designed to offer residents and guests a modern, amenity-rich environment with stylish communal spaces that foster a strong sense of community and engagement. This thoughtfully planned neighborhood is ideal for those who appreciate a blend of outdoor activities and sophisticated entertainment options, embracing an active yet luxurious lifestyle. Trilogy Sunstone stands out... Show More
Job Requirements
- High school diploma preferred
- three years minimum experience as Executive Sous Chef or Sous Chef managing multiple kitchen outlets
- one to three years supervisory experience
- American Culinary Federation Certified Chef de Cuisine preferred
- current Food Handlers card
- proficiency with Microsoft Office including Excel
- thorough knowledge of food safety, sanitation, and cost control
- ability to read industry periodicals and recipe formats
- strong writing and verbal communication skills
- ability to calculate costs and manage budgets
- problem-solving and decision-making skills
- must work flexible schedule including evenings and weekends
Job Qualifications
- High school diploma preferred
- minimum three years experience as Executive Sous Chef or Sous Chef managing multiple kitchen outlets
- experience in large hotel operations or high-volume restaurants preferred
- one to three years supervisory experience
- American Culinary Federation Certified Chef de Cuisine or higher preferred
- current Food Handlers card
- computer literacy with Microsoft Office skills
- advanced knowledge of food sanitation and cost control
- ability to read and interpret food industry periodicals
- ability to understand standardized recipe formats
- effective written and verbal communication
- ability to calculate food costs, menu pricing, and labor standards
- strong budgetary analysis skills
- problem-solving, decision-making, delegation, and time management abilities
- able to work under pressure
- excellent team-building skills
Job Duties
- Communicate core values and mission to support company goals
- plan menus, schedule production, create purchase orders, assure food safety and quality
- provide accurate recipes and cost sheets
- develop positive customer relations
- meet with kitchen staff to plan and solicit feedback
- create an enjoyable and productive work environment
- define and develop common goals for kitchen team members
- provide ongoing development and assist in culinary certification
- assist Executive Chef with hiring and training
- supervise staff and perform team member activities as needed
- create a safe, clean, and collaborative working environment
- represent company professionally
- write reports, order guides, production guides, and clean-up guides
- execute budgets daily, monthly, and annually
- maintain standards of excellence and pursue continuous improvement
- attend culinary exhibitions, buying shows, and seminars
- coordinate kitchen functions in Executive Chef's absence
- perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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