EXECUTIVE SOUS CHEF - CB - VARIED SHIFT

STARTING RATE:  D.O.E.                                               MINIMUM AGE REQUIREMENT:  21 years old                          LICENSE/CERTIFICATION:  S. Nevada Health District Health Card.    JOB SUMMARY: The Executive Sous Chef is responsible for overseeing the daily operation of all kitchens of a specific Property.   JOB QUALIFICATIONS:  The successful Executive Sous Chef will have strong attention to detail.  This manager will be able to engage in difficult conversations with ease.  Conflict resolution skills are a must.  He/she will take accountability for "on the spot" decisions made with limited information.  The successful candidate will excel at problem solving with both guests and fellow team members. Some knowledge of international, national, regional and local cuisines is expected.  Innovative, motivated, adaptable, creative.  This position requires excellent leadership and motivational skills.   ESSENTIAL JOB FUNCTIONS: Coordinate and monitor the daily production.   Supervise all kitchen staff and coordinate their assignments.   Train, lead, develop, motivate, evaluate, coach and discipline team members.   Responsible for quality and portion control in all the kitchens.   Observe methods of food preparation and cooking.   Ensure kitchens are clean and sanitary and are in compliance with all federal, state and local laws.   Prepare and adjust daily kitchen work schedules.   Other job related duties as assigned and instructed by management.   CUSTOMER SERVICE EXPECTATIONS: Look fellow team members in the eye, smile, and explain things thoroughly.   Listen and pay attention to what is being communicated both verbally and non-verbally.   Share knowledge in such a manner as to inspire creativity and innovation among the staff in a non-threatening atmosphere.   Take ownership and have an "It's my job" attitude.   PHYSICAL DEMANDS: The work requires some physical exertion such as long periods of standing; walking; recurring bending, crouching, stooping, stretching, reaching, or similar activities; recurring lifting heavy objects over 50 pounds. The work may require specific, but common, physical characteristics and abilities such as above-average agility and dexterity.   WORK ENVIRONMENT: The work involves moderate risks or discomforts requiring special safety precautions, e.g., working around kitchen equipment, moving parts, carts, or machines, or with contagious diseases or irritant chemicals. Employees may be required to use protective clothing or gear such as masks, gowns, coats, boots, goggles, gloves, or shields. This is a 24 hour/7 day a week work environment with varying shifts including weekends and holidays.