SOUS CHEF

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Life insurance

Disability insurance

Job Description

The Venetian Resort is a premier luxury hospitality destination known for its elegant ambiance, world-class service, and exceptional dining experiences. Located in Las Vegas, Nevada, The Venetian Resort boasts a rich Italian-inspired design, a vast array of upscale amenities, and an impressive culinary scene, making it one of the most sought-after resorts for visitors worldwide. The resort comprises luxury suites, a plethora of dining options, vibrant nightlife, and extensive convention facilities, all tailored to provide guests with an unforgettable stay in a lavish setting. As a flagship property of the Las Vegas hospitality industry, The Venetian Resort is committed to... Show More

Job Requirements

21 years of age
Proof of authorization/eligibility to work in the United States
Must be able to obtain and maintain a Food Handler Safety Training Card and any other certification or license, as required by law or policy
Must be able to work varied shifts, including nights, weekends, and holidays
Must be able to lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned
Must be able to physically access all areas of the property and drive areas with or without a reasonable accommodation
Must maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts
Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts
Ability for prolonged periods of time to walk, stand, stretch, bend, and kneel
Must work in a fast-paced and busy environment
Must work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke

Job Qualifications

High school diploma or equivalent
Associate degree in food and beverage and/or course completion from an accredited culinary institute preferred
3 years of experience as a manager in a high-volume kitchen
Demonstrated experience in advanced knife skills, proper food handling and proper sanitation practice
Demonstrated experience in ARIBA ordering
Working knowledge of Microsoft Excel, Word, PowerPoint, and basic computer skills
Ability to communicate clearly and effectively in English, both in spoken and written form
Strong interpersonal skills with the ability to communicate effectively with guests and other team members of different backgrounds and levels of experience

Job Duties

Monitor daily activities of the line cooks to ensure recipe integrity, quality of meals, production/prep are complete according to standards set by leadership
Prepare and assign production/prep work for line cooks to complete prioritizing based on demand
Communicate with fellow sous chefs regularly to review assignments, anticipated business levels, changes, and other information pertinent to venue performance to ensure tasks are handled efficiently and accurately
Monitor and maintain cleanliness, sanitation, and organization of work areas to strictly abide to SNHD health regulations and company standards
Effectively communicate with leadership on a regular basis to discuss business needs, issues, production/prep needs, opportunities and challenges pertaining to the department in effort to constantly improve the operation both guest’s and Team Members
Maintain complete knowledge of and comply with all departmental policies, services, procedures, and standards, upholding these standards with hourly Team Members and holding individuals accountable as necessary
Maintain complete knowledge of correct maintenance and use of equipment
Use equipment only as intended to ensure a safe work environment
Assist Line Cooks wherever required to ensure optimum service to guests
Communicate additions or changes to the assignments as they arise throughout the shift
Identify situations that compromise the department's standards and delegate these tasks
Ensure that each shift completes assigned duties and tasks with 100% accuracy according to department procedures
Maintain production charts according to department standards
Maintain proper storage procedures as specified by Health Department and hotel requirements
Minimize waste and maintain cost controls for both goods and labor expenses
Ensure that assigned staff have reported to work, document any late or absent employees
Coordinate breaks for assigned staff
Effectively manages in accordance with The Culinary 226 contract and effectively communicates with Human Resources to ensure compliance and consistency
Mentor, teach, provide leadership, and serve as a resource to line level Team Members
Maintain positive guest relations at all times by resolving guest complaints and ensuring guest satisfaction
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately
Comply with occupational, health, and safety standards (OSHA)
Safety is an essential function of this job
Consistent and regular attendance is an essential function of this job
Perform other related duties as assigned
Conduct and carry themselves in a professional manner at all times
Observe Company standards, work requirements, and rules of conduct

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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