Sous Chef - Scotch 80 Prime

530

Las Vegas, NV, United States
Kitchen operation supervision
Food quality and presentation
Food and labor cost control
The Sous Chef is responsible for all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, and exceeding guests’ expectations as far as food quality and presentation

Job Summary

  • The Sous Chef is responsible for all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, and exceeding guests’ expectations as far as food quality and presentation.
  • Key responsibilities include maintaining operational control of purchasing, inventory, menu creation, and food ordering, as well as performing clerical duties related to payroll, scheduling, and staff files.
  • The company is committed to making a work environment where the growth and well-being of the team members is the top priority.

Matching Summary

The Sous Chef is responsible for all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, and exceeding guests’ expectations as far as food quality and presentation.

Skills & Requirements

Must-have

  • Kitchen operation supervision
  • Food quality and presentation
  • Food and labor cost control
  • Health and safety standards
  • Staff motivation and training

Nice-to-have

  • Guest expectation exceeding
  • Team member growth and well-being

Key Requirements

  • Minimum 3 years kitchen operation experience
  • High school diploma or equivalent
  • Must be at least 21 years old
  • Ability to obtain Health Card

Work Rights

Not specified

Tailored Resume

Cover Letter