Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $17.00 - $27.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Career development opportunities
Work-life balance
Employee Discounts
Retirement Plan
Job Description
Komodo Las Vegas, part of the Groot Hospitality portfolio, is a vibrant and dynamic dining venue committed to delivering exceptional culinary experiences and outstanding hospitality service. Rooted in a diverse cultural milieu, Komodo Las Vegas is an establishment that thrives in a fast-paced, multicultural environment where passion for hospitality, adherence to company values, and customer satisfaction are paramount. The restaurant promotes a culture of teamwork, integrity, and continuous growth, offering employees a rewarding career trajectory coupled with favorable work-life balance. As a segment of the hospitality industry focused on delivering innovative and high-quality dining experiences, Komodo Las Vegas represents a... Show More
Job Requirements
- Computer literacy including Excel and Word
- Ability to work collaboratively and independently
- Capacity to multitask and meet deadlines
- Capability to work successfully in a fast-paced environment
- Maintain composure under stress
- Ability to produce recipes according to corporate standards
- Skilled in reading and interpreting spreadsheets and P&L statements
- Ability to analyze and manage food costs, labor costs, and budgets
- Expertise in performing all kitchen positions
- Willingness to work weekends and holidays
- Physical ability to stand 95% of the time
- Able to handle lifting up to 40 pounds occasionally and 25 pounds regularly
- Effective verbal and reading comprehension of cooking instructions
Job Qualifications
- Bachelor's degree in culinary or relevant field
- Minimum of five years' experience in a similar head chef role
- Extensive knowledge of Japanese food preparation
- Proficient in butchering Japanese fish
- Strong knowledge of cooking methods, kitchen equipment, and best practices
- Good understanding of MS Office and restaurant software
- Exceptional leadership and teamwork abilities
- Excellent communication and interpersonal skills
- Outstanding organizational, time management, and problem-solving skills
- Ability to perform all kitchen roles with expertise
Job Duties
- Ensure all food received meets corporate and health standards
- Prepare food according to corporate presentation and recipe specifications
- Conduct periodic quality and temperature checks on all products
- Coordinate with Chef De cuisine on orders and stock levels
- Maintain proper food rotation for freshness
- Monitor weekly sales and adjust prep production
- Perform daily line checks with front-of-house managers
- Maintain food preparation times within kitchen standards
- Stock and set up all stations properly
- Conduct kitchen walkthroughs for quality and cleanliness
- Ensure compliance with Health Department sanitation requirements
- Maintain and inspect kitchen equipment and conditions
- Implement daily, weekly, and monthly cleaning schedules
- Create and manage kitchen staff schedules
- Control labor costs by managing overtime
- Interview, hire, and recommend termination of staff
- Assign and direct work of kitchen employees
- Evaluate and reward employee performance
- Discipline and coach kitchen staff
- Resolve complaints and personnel problems
- Provide ongoing training and development
- Set and follow up on short- and long-term goals for staff
- Produce and manage daily prep lists
- Supervise and train prep cooks in recipe execution
- Conduct cleanup checks with prep cooks
- Ensure proper cooling, labeling, and temperature control of products
- Maintain professional kitchen environment
- Participate in hiring, disciplinary, and performance evaluation processes
- Perform other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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