SUGARCANE raw bar grill Vegas is looking for a Sous Chef! Send in your resume to join the team!
The Executive Sous Chef will work directly under the Executive Chef and Chef de Cuisine. Must be able to assume his/her responsibilities in his/her absence. Main responsibility is for the restaurant line. While the Executive Sous Chef may help out with menu planning and ordering, the primary responsibility is to help manage the staff and make sure that food is prepared, plated and served properly and efficiently.
JOB DUTIES
- Responsible for maintaining food quality and ensuring guest satisfaction.
- Work closely with the Executive Chef in menu development and presentation.
- Work closely with Executive Chef to standardize recipes.
- Maintain standards of safety and sanitation throughout the kitchen.
- Established menu forecasts based on customer counts or business forecast, previous experience, dates, and holidays.
- Posts the menu forecast for kitchen cooks to review.
- Verifies that all portion sizes, quality standards, department rules, policies, and procedures are maintained by kitchen team members.
- Supervises the productions of all food items.
- Motivates team to complete the food preparation process while ensuring customer satisfaction, complying with company procedures and maximizing productivity and profitability.
- Leading your team in promoting quality first, sanitation standards and recipe adherence.
- Set standards and maintain food presentation quality in the outlet at all times.
- Execute all production and plating in a timely, efficient manner and to meet and exceed guest expectations.
- Ensure that proper par stocks of all food items are maintained.
- Must always be well groomed and in proper uniform, chef’s hat and be role model to all staff.
- Ensure that all inter-kitchen transfers are done in a timely manner and brought to the Executive Chef for authorization.
- Responsible for recording all food spoilage on the proper form and submit to the Executive Chef/Chef De Cuisine.
- Liaise with Pest Control Company and monitor pest control schedule and report any problems to Executive Chef.
- Motivate staff and maintain discipline at all times.
- Assists supervisors in meeting food cost goals via purchasing, forecasting, tracking, waste control, etc.
- Receive all goods and ensure that they meet company quality specifications and reject those items that do not
- Ensure that all kitchen employees cook and hold temperatures of meats and sauces are maintained as per company guidelines.
- Responsible for monthly inventory of all items in the kitchen on last day of the month.
- Ensure that standard recipes are being followed at all times.
- Liaise with restaurant manager and service staff regarding service issues.
- Any other duties as assigned by the company.
MINIMUM QUALIFICATIONS
- Associate's degree in Culinary Arts or formal apprenticeship program or equivalent
- Valid Food Safety certification
- 3 years minimum kitchen supervisor and/or management experience preferred
- Minimum 3 years of culinary experience leading a culinary management team required preferably in 4/5 hotels or restaurants
- In-depth skills and knowledge of all kitchen operations
- Capability of producing a consistent product to meet and exceed guests' needs in a timely manner
- The ability to monitor food production, quality and consistency, staffing levels and department training on a daily basis
- The skills and knowledge to include culinary education, cost control, communication skills, basic computer skills, organizational skills, guest contact experience and culinary teaching skills and knowledge
- A minimum of 2 years experience in Latin and Asian cuisine
- Ability to create standard recipes
- Open availability to work days, nights, weekends and holidays
- Excellent communication skills, verbal and written
- Excellent plate presentation
- Strong understanding of purchasing, receiving, inventory control and stock rotation
- Bilingual (English/Spanish) a huge plus
- Must have a working knowledge of Micros
- Flexible and long hours sometimes required
- Ability to stand during an entire shift
- Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move object
- Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
- Willing to work odd and irregular hours including holidays, promotions and weekends
- Excellent verbal and written communication skills. Excellent interpersonal, customer service, communication, team building, and problem solving skills are required
- Ability to coordinate multiple tasks at once with minimal direction
- Ability to implement strategic visions and plans into day-to-day operations
- Must be able to work independently and as part of a team. Must possess a high level of maturity, dependability, and punctuality
- Ability to educate and demonstrate fundamental and advanced cooking skills
Job Type: Full-time
Pay: From $58,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Weekly day range:
- Monday to Friday
- Weekends as needed
Experience:
- Culinary Experience: 1 year (Required)
- Cooking: 1 year (Required)
Work Location: In person