**Mina Group**

**Executive Sous Chef**

**Stripsteak Las Vegas - Las Vegas, NV - Full Time**

**SUMMARY OF POSITION:**

Operates the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and

awareness. Understanding the culinary philosophy of the restaurant, attention to detail and follow

through of all restaurant policies. Mentors, leads and train junior staff members. Uphold restaurant standards for quality and cleanliness. #ZR

**GENERAL EXPECTATIONS:**

* Act with integrity, honesty and knowledge that promote the culture, values and mission of restaurant STRIPSTEAK

* Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times

* Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.

* Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.

* Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners.

* Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.

* Leads the Management Staff, ensures that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais & Chateaux, Mobil 5 star,

* AAA Five Diamond, San Francisco Chronicle 4 star, Wine Spectator, and Michelin 2 star establishment and in keeping with the service foundation and philosophy established at restaurant STRIPSTEAK

* Understand completely all programs, procedures, standards, specifications, guidelines and training programs.

* Offer positive solutions to problems or issues and be a voice that is part of the decision making team.

**DUTIES & RESPONSIBILITIES:**

* Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef.

* Assumes 100% responsibility for the quality and integrity of products served.

* Be responsible for the timely updating of the RecipeXchange website and all of its content.

* Documents new kitchen recipes in standard corporate format.

* Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.

* Collaborate with all staff to ensure timely completion of mis-en-place production in compliance with restaurant standards.

* Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.

* Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.

* Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.

* Assists in the management of all kitchen staff, including prep/pantry and stewards.

* Participates in ordering, menu development and recipe development.

* Work as a member of the team to ensure success in all stations and areas of the restaurant.

* Fill in where needed on stations to ensure that service standards and efficient operations are met.

* Maintain a hygienic and safe working environment at all times.

* Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.

* Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.

* Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.

* Responsible for End of Month Inventory.

* Be able to work lunch and/or dinner service while supervising daily production needs.

**QUALIFICATIONS:**

* Be able to communicate and understand the predominant language(s) of the restaurants operating area.

* A minimum of 4 years of kitchen management and cooking in a fine dining restaurant.

* Must display the image and positive attitude set forth by restaurant.

* Must be able to communicate clearly, both verbal and written.

* Be able to work in a standing position a minimum of 8 hours a day.

* Be able to reach, bend and frequently lift up to 30 pounds.

* Must have the stamina to work a minimum of 40 hours per week.

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