Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,800.00 - $64,500.00
Work Schedule
Flexible
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Flexible Schedule
Job Description
Our company is a prominent player in the culinary and food service industry, dedicated to providing exceptional dining experiences through innovative cuisine and impeccable service. Renowned for its commitment to excellence, the establishment thrives on a culture of teamwork, creativity, and a relentless pursuit of quality. As a major contributor to the hospitality sector in Southern Nevada, the company operates a state-of-the-art kitchen environment that nurtures culinary talent and fosters professional growth. We prioritize maintaining high standards of hygiene, safety, and food quality to ensure that every dish delivered meets precise specifications and exceeds guest expectations.
We are curren... Show More
We are curren... Show More
Job Requirements
- minimum 2-3 years experience working in a professional kitchen or applicant without formal training would need one-year hands on training with direct supervision of a trained chef
- must have a southern nevada food handling department of health certification and understanding of southern nevada DOH regulations
- ability to walk/stand for duration of the shift
- must be available to work a flexible schedule including early mornings, evenings, holidays, and weekends
- must be able to carry up to 50lbs
- occasional kneeling, pushing, pulling, and lifting required
- food handler safety training card
Job Qualifications
- minimum 2-3 years experience working in a professional kitchen or one-year hands on training with direct supervision of a trained chef
- must have southern nevada food handling department of health certification
- understanding of southern nevada DOH regulations
- candidates with a minimum of 60 credit hours of college-level coursework or equivalent self-development are preferred
- culinary school degree along with sous chef experience is preferred
- ability to execute multiple tasks in a high-pressured environment and oversee multiple projects while maintaining high quality standards
Job Duties
- leads kitchen team in sous chefs' absence
- assists executive chef and sous chef with menu creation
- ensures required MSG Sphere standards/methods are adhered to in production and preparation of food in quality, quantity, presentation, and safety
- ensures kitchen is organized and run to highest possible levels of safety and hygiene
- aids in training of new staff
- ensures all dishes are prepared according to specification from executive and sous and served at correct quality, portion size, and temperature
- keeps work areas clean and organized before, during, and at conclusion of an event
- ensures department of health guidelines are met consistently
- completes opening and closing inventory checklists, ensures proper food rotation (FIFO), and minimizes/tracks waste
- cleaning duties including scrubbing work surfaces and walls, sweeping, mopping, and breaking down/cleaning all cooking equipment
- responsible for cooking and production needs as dictated by each specific location
- general cooking and cooking of food items in the BOH kitchen spaces
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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