Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Job Description
Maroon Steakhouse is a distinguished dining establishment located in Las Vegas, renowned for its innovative approach to traditional Caribbean cuisine. The restaurant draws inspiration from the rich culinary heritage of Jamaica's Blue Mountains, where James Beard Award-winning Chef Kwame Onwuachi cultivated his deep knowledge of Caribbean cooking techniques. Maroon Steakhouse specializes in an exciting blend of bold flavors accentuated by the use of spice and smoke, transforming classic Jamaican dishes like jerk into unparalleled gastronomic experiences. This unique blend elevates the typical steakhouse ambiance into something truly exceptional, appealing to both locals and travelers alike who seek a fine dining environment with a cultural edge.
As part of Maroon Steakhouse's dedication to culinary storytelling, the restaurant not only focuses on exquisite flavors but also commits to preserving and innovating Jamaican cooking traditions. With this philosophy at its core, Maroon Steakhouse offers guests a journey through the history of Caribbean cuisine alongside superb cuts of meat and specialty produce sourced with care and precision.
The Executive Sous Chef role at Maroon Steakhouse is a pivotal position within the kitchen leadership team, designed for a skilled culinary professional eager to make a significant impact in a high-volume, upscale dining setting. This full-time position demands a chef who thrives in a fast-paced environment, brings creativity to menu development, and has strong leadership capabilities to manage and inspire a diverse kitchen team.
Reporting directly to the Chef De Cuisine, the Executive Sous Chef will be responsible for executing the vision and standards of Maroon Steakhouse, supporting all facets of kitchen operations. This includes overseeing daily food preparation, ensuring adherence to quality and presentation standards, managing food inventory with particular attention to premium ingredients, and maintaining rigorous hygiene and safety protocols.
The ideal candidate will be adept at balancing the art of cooking with the science of kitchen management, ensuring smooth service during regular dining as well as special events. They will also take charge in the absence of the Executive Chef, demonstrating excellent decision-making skills and the ability to maintain consistency in food quality and service.
This role offers an exciting opportunity for culinary professionals passionate about pioneering innovative Caribbean cuisine within a sophisticated steakhouse setting. It promises career growth, the chance to collaborate with award-winning culinary minds, and the satisfaction of contributing to a groundbreaking dining concept in Las Vegas.
As part of Maroon Steakhouse's dedication to culinary storytelling, the restaurant not only focuses on exquisite flavors but also commits to preserving and innovating Jamaican cooking traditions. With this philosophy at its core, Maroon Steakhouse offers guests a journey through the history of Caribbean cuisine alongside superb cuts of meat and specialty produce sourced with care and precision.
The Executive Sous Chef role at Maroon Steakhouse is a pivotal position within the kitchen leadership team, designed for a skilled culinary professional eager to make a significant impact in a high-volume, upscale dining setting. This full-time position demands a chef who thrives in a fast-paced environment, brings creativity to menu development, and has strong leadership capabilities to manage and inspire a diverse kitchen team.
Reporting directly to the Chef De Cuisine, the Executive Sous Chef will be responsible for executing the vision and standards of Maroon Steakhouse, supporting all facets of kitchen operations. This includes overseeing daily food preparation, ensuring adherence to quality and presentation standards, managing food inventory with particular attention to premium ingredients, and maintaining rigorous hygiene and safety protocols.
The ideal candidate will be adept at balancing the art of cooking with the science of kitchen management, ensuring smooth service during regular dining as well as special events. They will also take charge in the absence of the Executive Chef, demonstrating excellent decision-making skills and the ability to maintain consistency in food quality and service.
This role offers an exciting opportunity for culinary professionals passionate about pioneering innovative Caribbean cuisine within a sophisticated steakhouse setting. It promises career growth, the chance to collaborate with award-winning culinary minds, and the satisfaction of contributing to a groundbreaking dining concept in Las Vegas.
Job Requirements
- minimum of 3-5 years of progressive culinary experience with at least 2 years in a supervisory role sous chef junior sous or kitchen manager
- proven experience in a high-volume upscale or fine-dining restaurant setting preferably a steakhouse
- demonstrable knowledge of classical cooking techniques and strong familiarity with caribbean culinary traditions
- exceptional leadership communication and organizational skills
- ability to work under pressure in a fast-paced environment and maintain composure
- strong understanding of p&l statements food cost management and inventory control
- current food handler certification
- must be flexible to work evenings weekends and holidays
Job Qualifications
- minimum of 3-5 years of progressive culinary experience with at least 2 years in a supervisory role sous chef junior sous or kitchen manager
- proven experience in a high-volume upscale or fine-dining restaurant setting preferably a steakhouse
- demonstrable knowledge of classical cooking techniques and strong familiarity with caribbean culinary traditions
- exceptional leadership communication and organizational skills
- ability to work under pressure in a fast-paced environment and maintain composure
- strong understanding of p&l statements food cost management and inventory control
- current food handler certification
- must be flexible to work evenings weekends and holidays
Job Duties
- assist the executive chef in developing and refining all menu items
- oversee daily kitchen production including prep line execution and plating for both a la carte service and special events
- ensure that all dishes are prepared according to established recipes presentation standards and quality specifications
- manage the inventory and proper rotation of all food products specializing in high-end cuts of meat seafood and specialty produce
- conduct regular taste tests and quality checks throughout service
- lead and motivate the BOH staff including line cooks prep cooks and dishwashers providing direction and coaching during service
- assist with staff scheduling time-off requests and managing labor costs efficiently
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
