Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
Paid holidays
Job Description
The Venetian Resort is a premier luxury hotel and casino located in Las Vegas, Nevada, renowned for its exceptional hospitality, exquisite dining experiences, and world-class entertainment. As part of its commitment to delivering outstanding guest services, The Venetian Resort maintains a high standard across all its culinary venues to ensure guests receive an unforgettable dining experience. The resort's diverse and dynamic culinary department is dedicated to excellence, offering a wide range of cuisines prepared by some of the most talented chefs in the industry. The resort prides itself on combining tradition with innovation, continuously pushing culinary boundaries while upholding the highest standards of quality, hygiene, and guest satisfaction.
The Sous Chef - Restaurant position at The Venetian Resort plays a crucial role within the culinary team by ensuring that all culinary standards are met and exceeded on a daily basis. This role requires an individual who is passionate about food preparation, attentive to detail, and dedicated to maintaining the highest levels of kitchen operation efficiency. As a Sous Chef, you will be responsible for overseeing the daily activities of line cooks, maintaining recipe integrity, monitoring meal quality, and ensuring compliance with health regulations. The ideal candidate will be a skilled leader and effective communicator capable of mentoring team members while managing kitchen operations in a fast-paced, high-volume environment.
This role involves close collaboration with fellow sous chefs and leadership to coordinate kitchen assignments, anticipate business levels, and manage production effectively. You will be tasked with maintaining cleanliness, sanitation, and overall organization of the food preparation areas, strictly adhering to SNHD health regulations and company policies. Strong knowledge of equipment maintenance and proper use is mandatory to promote a safe working environment for all kitchen staff. Additionally, the Sous Chef will be pivotal in addressing guest satisfaction by responding to guest inquiries and promptly resolving any complaints to uphold the resort’s reputation for excellence.
Beyond day-to-day operational tasks, the Sous Chef must also focus on cost control measures, including minimizing waste and managing labor expenses. Maintaining accurate production charts, enforcing proper storage procedures, and coordinating staff attendance and breaks are among the responsibilities that ensure smooth kitchen functioning. Additionally, the role demands compliance with labor agreements and collaboration with Human Resources to maintain consistency across employment standards.
The Venetian Resort values professional conduct, teamwork, and continuous improvement. As a Sous Chef, you will be expected to lead by example, fostering a positive team environment and supporting career development among culinary staff. Shift work, including nights, weekends, and holidays, is required to meet guest demands and operational needs. Physical stamina and the ability to work efficiently under stress are paramount, along with proficiency in relevant software and communication skills.
Embracing the resort’s core values, the Sous Chef is instrumental in contributing to a memorable dining experience for guests while maintaining the highest standards of food quality and safety. This position offers an excellent opportunity for culinary professionals seeking career growth within a renowned luxury resort with a commitment to excellence and guest satisfaction. Join The Venetian Resort’s culinary team and be a part of a thriving enterprise where your expertise shapes world-class dining experiences.
The Sous Chef - Restaurant position at The Venetian Resort plays a crucial role within the culinary team by ensuring that all culinary standards are met and exceeded on a daily basis. This role requires an individual who is passionate about food preparation, attentive to detail, and dedicated to maintaining the highest levels of kitchen operation efficiency. As a Sous Chef, you will be responsible for overseeing the daily activities of line cooks, maintaining recipe integrity, monitoring meal quality, and ensuring compliance with health regulations. The ideal candidate will be a skilled leader and effective communicator capable of mentoring team members while managing kitchen operations in a fast-paced, high-volume environment.
This role involves close collaboration with fellow sous chefs and leadership to coordinate kitchen assignments, anticipate business levels, and manage production effectively. You will be tasked with maintaining cleanliness, sanitation, and overall organization of the food preparation areas, strictly adhering to SNHD health regulations and company policies. Strong knowledge of equipment maintenance and proper use is mandatory to promote a safe working environment for all kitchen staff. Additionally, the Sous Chef will be pivotal in addressing guest satisfaction by responding to guest inquiries and promptly resolving any complaints to uphold the resort’s reputation for excellence.
Beyond day-to-day operational tasks, the Sous Chef must also focus on cost control measures, including minimizing waste and managing labor expenses. Maintaining accurate production charts, enforcing proper storage procedures, and coordinating staff attendance and breaks are among the responsibilities that ensure smooth kitchen functioning. Additionally, the role demands compliance with labor agreements and collaboration with Human Resources to maintain consistency across employment standards.
The Venetian Resort values professional conduct, teamwork, and continuous improvement. As a Sous Chef, you will be expected to lead by example, fostering a positive team environment and supporting career development among culinary staff. Shift work, including nights, weekends, and holidays, is required to meet guest demands and operational needs. Physical stamina and the ability to work efficiently under stress are paramount, along with proficiency in relevant software and communication skills.
Embracing the resort’s core values, the Sous Chef is instrumental in contributing to a memorable dining experience for guests while maintaining the highest standards of food quality and safety. This position offers an excellent opportunity for culinary professionals seeking career growth within a renowned luxury resort with a commitment to excellence and guest satisfaction. Join The Venetian Resort’s culinary team and be a part of a thriving enterprise where your expertise shapes world-class dining experiences.
Job Requirements
- 21 years of age
- Proof of authorization/eligibility to work in the United States
- High school diploma or equivalent
- 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
- Three 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
- Must be able to work varied shifts, including nights, weekends, and holidays
- Must be able to lift or carry 50 pounds unassisted
- Physically access all areas of the property and drive areas with or without a reasonable accommodation
- Maintain composure under pressure and consistently meet deadlines
- 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
- Work in a fast-paced and busy environment
- Work indoors and be exposed to various environmental factors such as 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
- Three 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
- 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 and 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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