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Job Details Please Apply In person Monday Thru Saturday
We are seeking qualified, talented people to fill our Sous Chef the Cuisine position for one of our restaurants in Las Vegas, NV.
SUMMARY: Responsible for delegation of main kitchen line management and technical food production implementing direction of Executive Chef.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
OPERATIONS:
Complete food-ordering schedule and approve requisitions.
Organize and maintain food storage, rotation, and utilization.
Line food production supervisory management.
Oversee food production and smooth interaction between:
Restaurant
Main Kitchen
Banquets /Catering
Hospitality Food Amenities
OPERATIONAL TROUBLESHOOTING RESPONSIBILITIES:
Product and labor scheduling revisions.
Daily “special” menu planning to facilitate product utilization.
Conduct daily inspections of all kitchens.
Coordinate inventory.
Insure appropriate rotation of all stored products.
Perform operational responsibilities of Chef in their absence.
QUALIFICATIONS REQUIREMENTS: Italian Mediterranean knowledge a Must
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
EDUCATIONAL AND REQUIRED SKILLS:
One to two years related experience and/or training: or equivalent combination of education and experience.
Or Technical Culinary Diploma
Minimum 3 years supervisory food production experience
Minimum 5 years technical food production experience
Specific technical experience and demonstrated proficiency in Butchery, Garde Manger, and Pastry
Must have Servsafe sheriff card and Tam card.
Please send resume to gbomparola@gmail.com
Required Skills
Advanced Knife Handling
Enforcement of Safety / Sanitation Standards
Food / Beverage Pairing
Food Cost Optimization
Food Safety Knowledge
Kitchen management
Menu development
Ordering / Receiving
