Sous Chef - A.Y.C.E. Buffet

Palms Casino Resort is a premier entertainment destination located in Las Vegas, Nevada, offering a luxurious and vibrant environment that combines world-class gaming, dining, and hospitality experiences. Known for its dynamic ambiance and exceptional service, Palms Casino Resort attracts guests from around the globe seeking top-notch amenities and entertainment. Boasting an array of exquisite restaurants, bars, and lounges, the resort delivers culinary excellence curated by some of the finest chefs in the industry. It is recognized for fostering an inclusive workplace culture that values diversity, supports career growth, and prioritizes employee well-being. The resort is committed to maintaining high standards of operational excellence through innovative practices and sustainable approaches in all areas of its business operations. As an equal opportunity employer, Palms Casino Resort embraces diversity and extends reasonable accommodations to qualified candidates, ensuring compliance with all applicable laws. The Sous Chef position at Palms Casino Resort is a critical leadership role within the kitchen brigade, reporting directly to the Executive Chef and Room Chef. This role demands comprehensive management of all physical aspects of kitchen operations while overseeing and mentoring kitchen personnel. The Sous Chef is instrumental in ensuring exceptional food preparation and presentation that exceed guest expectations, maintaining stringent control over food and labor costs, and upholding all departmental and property policies and procedures. A significant part of the role involves effective communication with management, executive chefs, and the wider team to ensure seamless kitchen operations. The Sous Chef is responsible for operational control when senior chefs are not present, including purchasing, inventory management, menu and recipe development, and ordering food products. The position requires attention to product consistency, waste monitoring, and adherence to health and safety regulations to maintain an optimal kitchen environment. In addition, the Sous Chef performs clerical duties such as payroll management, scheduling, and staff file maintenance, plays an active role in employee performance management, motivation, and training, and ensures compliance with food handling standards and sanitation protocols. The role also includes ensuring cleanliness, safety, and proper equipment maintenance within the kitchen outlet. The candidate must be able to oversee the kitchen during the Executive Chef's absence and support public health emergency responses when required. Physical demands include working in varying environmental conditions within office and kitchen settings and managing physical tasks such as lifting, standing for extended periods, and maintaining eye-hand coordination. The position requires a minimum of three years of comprehensive kitchen operation experience, a high school diploma or equivalent, and the ability to obtain a Southern Nevada Health District Health Card. This full-time role offers the chance to join a dedicated team committed to excellence in hospitality and culinary arts, with opportunities for professional growth within a vibrant and respected brand.