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Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
meal discounts
Paid holidays
Job Description
The Venetian Resort is a premier luxury resort and casino destination located in Las Vegas, Nevada. Known for its world-class amenities, exquisite dining options, vibrant entertainment, and exceptional guest service, The Venetian Resort offers an unparalleled hospitality experience. As a prominent player in the hospitality industry, the resort is dedicated to maintaining the highest standards across all its departments, ensuring guests receive outstanding service in a sophisticated environment. The resort boasts numerous fine dining restaurants that offer diverse and high-quality culinary experiences, making it a sought-after destination for food lovers and travelers alike. The Venetian Resort maintains a culture of... Show More
Job Requirements
- 21 years of age
- Proof of authorization to work in the United States
- High school diploma or equivalent
- Associate degree in Food and Beverage or culinary course preferred
- Ability to obtain and maintain Food Handler Safety Training Card
- Minimum 3 years managerial experience in high-volume kitchen
- Demonstrated advanced knife skills and proper sanitation practice
- Experience with ARIBA ordering
- Proficient in Microsoft Office
- Effective verbal and written English communication
- Strong interpersonal skills
- Ability to work varied shifts including nights, weekends, holidays
- Ability to lift or carry 50 pounds unassisted
- Physical ability to access all work areas
- Ability to maintain composure under pressure
- Ability to interact appropriately with guests and team members
- Physical stamina to walk, stand, stretch, bend, and kneel for extended periods
- Capability to work in fast-paced and busy environments
- Willingness to work indoors with exposure to environmental factors
Job Qualifications
- High school diploma or equivalent
- Associate degree in Food and Beverage or culinary course completion preferred
- Minimum 3 years experience as a manager in a high-volume kitchen
- Demonstrated advanced knife skills and knowledge of proper food handling and sanitation
- Experience with ARIBA ordering system
- Working knowledge of Microsoft Excel, Word, and PowerPoint
- Effective English communication skills
- Strong interpersonal skills for diverse team interaction
Job Duties
- Monitor daily activities of line cooks to ensure recipe integrity and meal quality
- Prepare and assign production and prep work for line cooks prioritizing based on demand
- Communicate regularly with fellow sous chefs regarding assignments and venue performance
- Maintain cleanliness, sanitation, and organization of work areas in compliance with health regulations
- Communicate business needs, production issues, and opportunities to leadership
- Enforce departmental policies, procedures, and standards with hourly team members
- Assist line cooks to ensure optimum guest service
- Maintain production charts and proper storage procedures
- Minimize waste and control costs for goods and labor
- Manage staff attendance and coordinate breaks
- Mentor and lead line level team members
- Address guest complaints to ensure satisfaction
- Comply with occupational health and safety standards
- Perform related duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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