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

401(k) retirement plan

Employee Discounts

Professional development opportunities

Employee wellness programs

Job Description

Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. It holds a dominant position in major U.S. gateway cities including New York, Boston, Miami, San Francisco, and Honolulu, with a growing presence in the Caribbean and Latin America. Highgate provides expert guidance through all stages of the property cycle from planning and development to recapitalization and disposition. With a reputation for managing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, Highgate combines contemporary programming and digital expertise to enhance the guest experience and... Show More

Job Requirements

At least 4 years of related progressive experience or culinary graduate with 2 years progressive experience
Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
Long hours sometimes required
Medium work involving lifting up to 50 pounds occasionally and/or 20 pounds frequently
Maintain a warm and friendly demeanor at all times
Effective verbal and written communication skills
Ability to listen, understand, and clarify concerns
Ability to multitask and prioritize departmental functions
Maintain attentive, friendly, courteous, and service-oriented behavior
Attend all hotel-required meetings and trainings
Participate in Management On Duty coverage as required
Maintain regular attendance
Maintain high standards of personal appearance and grooming including wearing name tags
Comply with Highgate Hotel standards and regulations
Maximize productivity and identify and assist in solving problems
Ability to handle problems proactively
Understand and evaluate complex information
Maintain confidentiality of information
Perform other duties as requested by management

Job Qualifications

At least 4 years of related progressive experience or a culinary graduate with at least 2 years progressive experience in a hotel or related field
Knowledge of F&B preparation techniques
Understanding of health department rules and regulations
Familiarity with liquor laws and regulations
Ability to communicate effectively verbally and in writing with employees and guests
Effective listening and problem-solving skills
Ability to multitask and prioritize departmental functions to meet deadlines
Capability to attend all hotel-required meetings and trainings
Ability to participate in Management On Duty coverage
Commitment to maintaining high standards of personal appearance and grooming
Ability to comply with Highgate Hotel standards and regulations
Capacity to maintain confidentiality of information
Skill to understand and evaluate complex information from various sources

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 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 daily kitchen and food production operation including hot and cold food
Make cooks aware of daily forecasts and customer counts
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
Implement and monitor corporate promotions including buffet and three-meal concepts
Know and enforce local health department sanitation laws
Compute daily food cost
Work with Director of F&B to create and implement menus
Assess food portion size, visual appeal, taste, and temperature
Check stations at end of shifts for proper food storage and sanitation
Check food purchases for proper ordering, quality, and price
Oversee daily activities including food preparation, sanitation, receiving inventories, and food cost reports
Prepare daily food production sheets
Cut meat, poultry, seafood according to daily business

Job Location

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