Sous Chef

1w1 week ago

PetIQ

Las Vegas, US · Full-time · $60,000 – $90,000

About this role

Create and execute menu recipes as defined by company standards and culinary leadership for the restaurant, bar, banquet functions, and other outlets associated with the entertainment destination. Oversee staff and details related to the production and execution of menu items. Lead culinary efforts to meet high standards.

Manage food production and presentation while leading the culinary team to achieve exceptional standards and exceed guest experience expectations. Uphold menu and recipes to standards as defined by culinary leadership and company SOPs. Prepare items from catering menus for banquet events and special artist-related requests.

Select, train, and develop culinary and receiving teams in all aspects of the business. Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance. Train team on maintenance, cleaning, and operation of kitchen equipment for safety and sanitation.

Maintain proper purchasing and inventory levels based on fiscal projections, ensuring systems for inventories and controls. Attain budgeted cost of goods, controllable expenses, and culinary labor costs to meet financial goals. Ensure compliance with all federal, state, county, and municipal health, safety, and labor regulations.

Requirements

3+ years restaurant culinary experience required
2+ years supervisory experience required
Special event and/or banquet/catering experience required
Strong interpersonal, written and verbal communication skills
Strong leadership and managerial skills that include the ability to coach, develop, and clearly communicate expectations
Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
State Alcohol Education Card required upon hire
State Food Handler Safety Card required upon hire; Certified Food Safety Manager certification required within 90 days of hire

Responsibilities

Manage food production and presentation while leading culinary team to achieve exceptional standards and exceed guest experience expectations
Uphold menu and recipes to standards as defined by culinary leadership and company SOPs
Prepare items from catering menus for catering and banquet events and special artist-related requests
Select, train, and develop culinary and receiving teams in all aspects of the business
Attain budgeted cost of goods, controllable expenses and culinary labor costs to meet financial goals
Maintain proper purchasing and inventory levels of all food, beverage and non-food products
Verify, approve and submit invoices to Accounting promptly and within deadlines
Ensure compliance with all federal, state, county and municipal regulations pertaining to health, safety and labor