Position: SOUS CHEF – GARDE MANGER
About: The primary responsibility of the Sous Chef – Garde Manger is to coordinate, plan, and supervise the production, plating, and presentation of menu items for Banquet events at The Venetian Resort, ensuring guests’ satisfaction. All duties are to be performed following departmental and company policies.
Requirements: 21 years of age; Proof of authorization/eligibility to work in the United States; High school diploma; Must be able to obtain and maintain Health Card 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, basic and large production kitchen equipment; Demonstrated experience in ARIBA ordering; Working knowledge of various food preparations and handling practices; Ability to communicate clearly and effectively in English; Strong interpersonal skills with the ability to work varied shifts.
Benefits: Competitive salary, Health insurance, 401(k) plan, Professional development opportunities, Employee discounts
