Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $70,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
flexible scheduling
Job Description
Flanker Kitchen + Sports Bar, an exciting new dining destination brought to life by Carver Road Hospitality, opened its doors at the Mandalay Bay Resort & Casino in Las Vegas, Nevada on June 10, 2023. Situated a mere steps from the walkway to Allegiant Stadium, this 8,445-square-foot venue offers a dynamic blend of fan engagement, dining, and drinking experiences. As an elevated American eatery, Flanker Kitchen + Sports Bar boasts a menu featuring elevated classics such as scratch-made burgers, sliders, shareable tacos, and a diverse range of healthy salads and bowls. Alongside the thoughtfully crafted dishes, the bar presents a... Show More
Job Requirements
- High school diploma or equivalent
- minimum 2 years of experience as a Sous Chef or in a similar culinary leadership role
- proficiency with point of sale systems and kitchen technology
- strong communication skills
- physical ability to stand for long periods and lift up to 50 lbs
- ability to work flexible hours including weekends and holidays
- knowledge of food safety and sanitation standards
- ability to manage and train kitchen staff effectively
- attention to detail and organizational skills
Job Qualifications
- 2 years previous experience as a Sous Chef or similar position preferred
- proficient with computers including Microsoft products, POS and technology
- professional verbal and written communication with guests, employees, vendors, and ownership
- fluency in Spanish is a plus
- must be able to stand, lift and bend for extended periods of time
- must be able to bend and lift up to 50 lbs
- flexible schedule availability including days, evenings, weekends and holidays
Job Duties
- Maintain professional appearance standards as directed in the employee handbook
- handle all allergy and/or dietary restrictions and modifications
- ensure BOH employees accurately follow all orders from the POS system or expeditor direction
- handle all food items by washing, chopping, and cutting according to recipe specifications
- maintain cleanliness and sanitation of stations, kitchen, and venue in accordance with Health Department regulations
- ensure all stored product is labeled and stored following FIFO and company standards
- possess in-depth knowledge of assigned recipes and execution and train BOH employees
- check cover counts, BEOs, and/or Fire Sheets
- create production lists and assignments
- supervise the execution of regular service, catering, take-out, delivery, and all in/out-venue events
- communicate product needs to chefs and support staff
- assist Executive Chef in completing payroll, inventory, and purchasing
- assist in menu planning, inventory and managing of supplies
- assist in interviewing, training, scheduling, and coaching employees
- possess practical knowledge of the job duties of all supervised employees
- report all breakage or damage of equipment immediately to management
- attend and participate in training sessions, departmental meetings, and daily pre-service meetings
- be organized, self-motivated, and proactive with strong attention to detail
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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