Sous Chef

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $48,000.00 - $64,800.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Paid holidays

Job Description

Highgate Hotels is a premier real estate investment and hospitality management company renowned for its innovative approach in the hospitality industry. With a significant presence in major U.S. gateway cities such as New York, Boston, Miami, San Francisco, and Honolulu, Highgate has steadily expanded its influence into the Caribbean and Latin American markets. The company excels in providing expert guidance throughout all stages of the property lifecycle, including planning, development, recapitalization, and disposition. Highgate's portfolio is diverse, featuring bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, all enhanced with contemporary programming and strong digital capabilities. Utilizing cutting-edge... Show More

Job Requirements

High school diploma or equivalent
minimum 4 years of culinary experience or culinary degree with 2 years of relevant experience
knowledge of food safety and sanitation regulations
ability to work long hours including weekends and holidays
ability to lift up to 50 pounds occasionally and 20 pounds frequently
excellent communication skills
ability to work in a fast-paced environment
strong leadership and training skills
ability to maintain professional appearance and demeanor
must be attentive, friendly, courteous and service-oriented
willingness to participate in meetings, trainings, and M.O.D. coverage
ability to handle multiple tasks and deadlines effectively
commitment to confidentiality and hotel standards
physical ability to perform medium work
availability to maintain regular attendance as required by scheduling

Job Qualifications

At least 4 years of related progressive experience
culinary graduate with at least 2 years of progressive experience in a hotel or a related field
knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
ability to maintain a warm and friendly demeanor at all times
effective verbal and written communication skills with all levels of employees and guests
ability to listen, understand and clarify concerns raised by employees and guests
ability to multitask and prioritize departmental functions to meet deadlines
attend all hotel required meetings and trainings
participate in M.O.D. coverage as required
maintain high standards of personal appearance and grooming including wearing nametags
comply with Highgate Hotel standards and regulations
effective problem-solving and decision-making skills
ability to maintain confidentiality of information
perform other duties as requested by management

Job Duties

Work with other F&B managers and keep them informed of F&B issues as they arise
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
Coordinate and monitor all phases of Loss Prevention in kitchen areas
Prepare and submit required reports in a timely manner
Monitor quality of all food product and presentation
Ensure preparation of required reports, including wage progress, payroll, revenue, employee schedules, quarterly action plans
Oversee all aspects of the daily operation of the kitchen and food production areas
Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time
Respond to guest complaints in a timely manner
Ensure compliance with SOPs in all outlets
Ensure compliance with requisition procedures
Conduct staff performance reviews in accordance with Highgate Hotel standards
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards
Know and enforce all local health department sanitation laws
Know how to compute daily food cost
Work with the Director of F&B to create and implement menus
Assess food portion size, visual appeal, taste and temperature of items served
Check all stations at the end of every shift for proper food storage and sanitation
Check food purchases for proper ordering, quality and price structure
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report
Prepare daily food production sheets
Cut meat, poultry, seafood according to daily business

Job Location

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