Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Night Shifts
Job Description
The Venetian Resort is a prestigious luxury hotel and casino located in Las Vegas, Nevada, renowned for its opulent architecture, exceptional amenities, and world-class service. As one of the leading resorts on the Las Vegas Strip, The Venetian offers an immersive experience blending elegance and comfort, with a wide variety of dining, entertainment, and hospitality options designed to cater to an international clientele. The resort prides itself on maintaining the highest standards in its culinary and guest services, continuously striving for excellence and innovation in all its operations. With a strong commitment to guest satisfaction and team member development, The Venetian Resort provides a dynamic and rewarding work environment characterized by teamwork, professionalism, and opportunities for career advancement within a globally recognized hospitality leader.
The role of Sous Chef – Poolside Restaurant and Special Events is a vital position within The Venetian Resort’s culinary team, responsible for upholding and enhancing the quality of culinary standards to ensure guest satisfaction. This role requires a dedicated culinary professional to oversee the execution of food preparation and production, primarily focusing on poolside dining as well as catering for special events hosted by the resort. The Sous Chef will manage and monitor kitchen staff, specifically line cooks, to maintain recipe integrity, ensure the quality and consistency of meals, and oversee production to meet operational demands.
In this role, the Sous Chef is expected to coordinate daily kitchen activities effectively, assign prep work, and collaborate closely with other sous chefs and culinary leadership to plan for anticipated business levels and changes. Maintaining strict adherence to cleanliness, sanitation, and organizational protocols in compliance with health regulations is a key responsibility, ensuring all culinary areas meet the highest standards of safety and hygiene. The Sous Chef also supports team members by providing mentorship, training, and guidance, fostering a positive and productive kitchen environment. Communication skills are paramount as the Sous Chef will relay necessary information regarding assignments, address situations that could impact departmental standards, and uphold guest relations by resolving any culinary service concerns efficiently.
Additional duties include managing inventory storage in accordance with health and hotel standards, minimizing waste to achieve food cost goals, monitoring staff attendance and coordinating breaks, and ensuring safe work practices in line with OSHA standards. The position demands flexibility to work varied shifts, including nights, weekends, and holidays, reflecting the dynamic nature of hospitality service at The Venetian Resort. Physical stamina and the ability to work in a fast-paced environment are essential, as the role involves lifting, standing for extended periods, and maintaining composure under pressure.
This is an excellent opportunity for a skilled culinary professional with a strong managerial background in high-volume kitchens to contribute to a leading hospitality brand. The Venetian Resort provides a stimulating, career-enhancing environment, integrating traditional luxury with modern culinary practices to deliver an unparalleled guest dining experience.
The role of Sous Chef – Poolside Restaurant and Special Events is a vital position within The Venetian Resort’s culinary team, responsible for upholding and enhancing the quality of culinary standards to ensure guest satisfaction. This role requires a dedicated culinary professional to oversee the execution of food preparation and production, primarily focusing on poolside dining as well as catering for special events hosted by the resort. The Sous Chef will manage and monitor kitchen staff, specifically line cooks, to maintain recipe integrity, ensure the quality and consistency of meals, and oversee production to meet operational demands.
In this role, the Sous Chef is expected to coordinate daily kitchen activities effectively, assign prep work, and collaborate closely with other sous chefs and culinary leadership to plan for anticipated business levels and changes. Maintaining strict adherence to cleanliness, sanitation, and organizational protocols in compliance with health regulations is a key responsibility, ensuring all culinary areas meet the highest standards of safety and hygiene. The Sous Chef also supports team members by providing mentorship, training, and guidance, fostering a positive and productive kitchen environment. Communication skills are paramount as the Sous Chef will relay necessary information regarding assignments, address situations that could impact departmental standards, and uphold guest relations by resolving any culinary service concerns efficiently.
Additional duties include managing inventory storage in accordance with health and hotel standards, minimizing waste to achieve food cost goals, monitoring staff attendance and coordinating breaks, and ensuring safe work practices in line with OSHA standards. The position demands flexibility to work varied shifts, including nights, weekends, and holidays, reflecting the dynamic nature of hospitality service at The Venetian Resort. Physical stamina and the ability to work in a fast-paced environment are essential, as the role involves lifting, standing for extended periods, and maintaining composure under pressure.
This is an excellent opportunity for a skilled culinary professional with a strong managerial background in high-volume kitchens to contribute to a leading hospitality brand. The Venetian Resort provides a stimulating, career-enhancing environment, integrating traditional luxury with modern culinary practices to deliver an unparalleled guest dining experience.
Job Requirements
- 21 years of age
- Proof of authorization/eligibility to work in the United States
- High school diploma or equivalent
- Associate degree in Food and Beverage and/or course completion from an accredited Culinary Institute preferred
- Must be able to obtain and maintain a Food Handler Safety Training Card, ServSafe Certification and any other certification or license, as required by law or policy
- 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
- Must be able to work varied shifts, including nights, weekends, and holidays
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 for menus and special events
- Prepare and assign production/prep work for line cooks to complete review priorities
- Meet with fellow sous chefs to review assignments, anticipated business levels, changes, and other information pertinent to the job performance
- Monitor and maintain cleanliness, sanitation, and organization of work areas to strictly abide to CCHD health regulations
- Meet with sous chefs/Chef De Cuisine to discuss business needs, issues, production/prep needs, banquet parties, and guest relations pertaining to the department
- Maintain complete knowledge of and comply with all departmental policies, services, procedures, and standards
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended
- 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 opening shift completes start-up of kitchen line and designated prep work according to department procedures
- Maintain production charts according to department standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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