Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Paid holidays
Professional Development
Job Description
Maroon Steakhouse is a distinguished Michelin-level restaurant located in the vibrant city of Las Vegas, renowned for its innovative approach to Caribbean cuisine. Inspired by the cultural heritage of Jamaica's Blue Mountains and the culinary expertise of James Beard Award-winning Chef Kwame Onwuachi, Maroon Steakhouse offers guests an unforgettable dining experience that combines bold flavors, traditional techniques, and modern culinary artistry. This establishment specializes in delivering a unique blend of spice and smoke, bringing the rich history of jerk and Jamaican cooking into the spotlight while reinventing the steakhouse dining scene in Las Vegas. Maroon Steakhouse prides itself on an... Show More
Job Requirements
- Culinary degree or equivalent formal training
- Minimum of 3-5 years progressive culinary experience
- At least 2 years in a Sous Chef or Senior Sous Chef role
- Valid Food Handler's certification
- Ability to work in a fast-paced fine-dining environment
- Strong leadership and communication skills
- Knowledge of health safety and sanitation regulations
- Experience managing kitchen staff and inventory
Job Qualifications
- Minimum of 3-5 years progressive culinary experience with at least 2 years as Sous Chef or Senior Sous Chef in fine-dining
- Demonstrated expertise in advanced culinary techniques including molecular gastronomy precise temperature cooking complex plating design
- Comprehensive understanding of global cuisines seasonal ingredients and classical French culinary methodology
- Exceptional leadership qualities composure under pressure meticulous attention to detail commitment to culinary excellence
- Culinary degree or equivalent formal training highly preferred
- Valid Food Handler's certification required
Job Duties
- Execute all dishes and menus to exact specifications and quality standards
- Oversee all kitchen stations during service providing hands-on support and direction
- Maintain rigorous control over food quality presentation and preparation methods
- Contribute to the refinement and development of seasonal menus using high-quality ingredients and advanced techniques
- Assume full responsibility for kitchen operations in absence of the Chef de Cuisine
- Manage and mentor a diverse culinary team fostering professionalism and teamwork
- Lead daily pre-shift meetings communicating key priorities and quality expectations
- Develop and enforce strict adherence to health safety and sanitation standards
- Manage food and labor costs minimizing waste and maximizing efficiency
- Oversee inventory management including ordering receiving and storage
- Coordinate with vendors ensuring consistent sourcing of high-quality ingredients
- Assist in scheduling BOH staff to ensure adequate coverage and control labor expenditures
OysterLink helps restaurants, hotels, and hospitality businesses hire.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: