Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $80,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Job Description
Allegiant Stadium is a premier sports and entertainment venue located in Las Vegas, Nevada, renowned for hosting NFL games, concerts, and other major events. This state-of-the-art facility is home to the Las Vegas Raiders and provides a world-class experience for fans through its modern amenities and diverse food and beverage offerings. Allegiant Stadium prides itself on delivering exceptional customer service and high-quality dining options across various premium areas, including Club and Suite Levels, designed to offer an exclusive and memorable guest experience. The kitchen operations at Allegiant Stadium play a crucial role in supporting this mission, requiring a skilled culinary... Show More
Job Requirements
- Minimum of 3-5 years experience as a Sous Chef or similar role
- Culinary degree or equivalent professional experience
- Strong knowledge of culinary techniques, food safety, and sanitation practices
- Proven ability to lead and motivate a team
- Excellent organizational and time-management skills
- Ability to work in a fast-paced and demanding environment
- Strong communication and interpersonal skills
- Proficiency in kitchen management software and point-of-sale systems
- ServSafe certification or equivalent
- Ability to work flexible hours including nights, weekends, and holidays
- Must maintain local health codes and sanitation HACCP
- Results oriented with ability to meet budgetary goals
- Excellent organizational, planning, communication and interpersonal skills
- Ability to complete multiple tasks
- Ability to use and maintain basic food service and kitchen equipment
- Ability to train others in equipment use
- Strong analytical and mathematics skills related to culinary profession
- Ability to interact with all staff levels
- Ability to work irregular hours as per schedule including nights, weekends and holidays
- Possession of valid SNHD health card, Tam alcohol card, Sheriffs card
Job Qualifications
- Minimum of 3-5 years experience as a Sous Chef or similar role in high-volume environments
- Culinary degree or equivalent professional experience
- Strong knowledge of culinary techniques, food safety, and sanitation practices
- Proven leadership and team motivation skills
- Excellent organizational and time-management skills
- Ability to work in fast-paced and demanding environments
- Strong communication and interpersonal skills
- Proficiency in kitchen management software and point-of-sale systems
- ServSafe certification or equivalent
- Ability to work flexible hours including nights, weekends, and holidays
- Knowledge of local health codes and HACCP sanitation standards
- Ability to meet budgetary goals
- Ability to undertake and complete multiple tasks efficiently
- Creative with food presentation and quality maintenance
Job Duties
- Provide two-way communication between back-of-house and front-of-house during events, expediting food to events
- Enforce sanitation and quality controls of food standards for Club and Suites
- Ensure all kitchen guidelines are followed by staff at all times
- Deliver food and labor goals set by the General Manager and Executive Chef
- Maintain proper inventory controls
- Coordinate with lead steward to ensure maintenance of kitchen equipment and event setups and breakdowns
- Approach all interactions with guests and employees in a friendly and service-oriented manner
- Comply with OVG standards and regulations for safe and efficient facility operations
- Possess thorough knowledge of menus and preparation skills according to facility standards
- Assist in controlling costs by maintaining food cost within budgeted guidelines
- Ensure necessary food and station preparations are completed prior to events
- Supervise and assist in food preparation for catering and other departments following banquet event orders
- Maintain clean as you go policy and sanitation schedule of kitchen
- Supervise breakdown of commissary kitchens and concession stands ensuring proper storage following HACCP regulations
- Supervise and coordinate kitchen staff ensuring workflow efficiency and adherence to recipes and standards
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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