Search jobs > Las Vegas, NV > Executive sous chef
Responsible for the front-line management of the kitchens and kitchen personnel, ensuring the quality preparation of all menu items and proper handling / storage of all food items in accordance with standards.
Coordinate the purchases of all food and develops menus, maintaining approved food costs and labor costs.
- Maintain complete knowledge of, and ensure staff compliance with, all applicable company and regulatory policies and procedures.
- Establish daily staff priorities and assigns production and prep tasks to staff to execute.
- Ensure menu items are prepared following recipes and yield guidelines.
- Promote positive guest relations at all times; resolve guest complaints in an appropriate and timely manner.
- Conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
- Develop new menu items, test and write recipes.
- Oversee and direct the training of new hires in specified phases of the kitchen operation.
- Maintain an on-going training program for existing staff.
- Responsible for personnel-related matters including but not limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging.
- High school diploma or equivalent vocational training certificate.
- Certification of culinary training or apprenticeship.
- Two (2) years of experience in a similar position preferred.
- Must be able to stand and / or walk for extended periods of time.
- Must have excellent customer service, communication, and interpersonal skills.
- Must be able to obtain / maintain any necessary licenses and / or certifications.
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