SOUS CHEF - FOOD HALL

Position Overview:

The primary responsibility of the Sous Chef – Restaurant is t o standardize, maintain, execute and continuously improve quality of culinary standards to guests’ satisfaction .

All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.

Essential Duties & Responsibilities:

• Monitor daily activities of the line cooks to ensure recipe integrity, quality of meals, production/prep are complete according to standards set by leadership.
• Prepare and assign production/prep work for line cooks to complete prioritizing based on demand.
• Communicate with fellow sous chefs regularly to review assignments, anticipated business levels, changes, and other information pertinent to venue performance to ensure tasks are handled efficiently and accurately.
• Monitor and maintain cleanliness, sanitation, and organization of work areas to strictly abide to SNHD health regulations and company standards.
• Effectively communicate with leadership on a regular basis to discuss business needs, issues, production/prep needs, opportunities and challenges pertaining to the department in effort to constantly improve the operation both guest’s and Team Members.
• Maintain complete knowledge of and comply with all departmental policies, services, procedures, and standards, upholding these standards with hourly Team Members and holding individuals accountable as necessary.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended to ensure a safe work environment.
• Assist Line Cooks wherever required to ensure optimum service to guests.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
• Ensure that each shift completes assigned duties and tasks with 100% accuracy according to department procedures.
  
  

Additional Duties & Responsibilities:

• Maintain production charts according to department standards.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain cost controls for both goods and labor expenses.
• Ensure that assigned staff have reported to work, document any late or absent employees.
• Coordinate breaks for assigned staff.
• Effectively manages in accordance with The Culinary 226 contract and effectively communicates with Human Resources to ensure compliance and consistency.
• Mentor, teach, provide leadership, and serve as a resource to line level Team Members.
• Maintain positive guest relations at all times by resolving guest complaints and ensuring guest satisfaction.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Comply with occupational, health, and safety standards (OSHA).
• Safety is an essential function of this job.
• Consistent and regular attendance is an essential function of this job.
• Performs other related duties as assigned.
  
  

Additional Duties & Responsibilities:

Company Standards Of Conduct

All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

Additional Duties & Responsibilities:

Minimum Qualifications:

• 21 years of age.
• Proof of authorization/eligibility to work in the United States.
• High School Diploma or equivalent.
• Associate degree in Food and Beverage and/or course completion from an accredited Culinary Institute preferred.
• Must be able to obtain and maintain a Food Handler Safety Training Card and any other certification or license, as required by law or policy.
• 3 years of experience as a manager in a high-volume kitchen.
• Demonstrated experience in advanced knife skills , proper food handling and proper sanitation practice.
• Demonstrated experience in ARIBA ordering.
• Working knowledge of Microsoft Excel, Word, PowerPoint, and basic computer skills.
• Ability to communicate clearly and effectively in English, both in spoken and written form.
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Must be able to work varied shifts, including nights, weekends, and holidays.
  
  

Physical Requirements:

Must be able to:

• Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
• Physically access all areas of the property and drive areas with or without a reasonable accommodation.
• Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
• Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
• Ability for prolonged periods of time to walk, stand, stretch, bend, and kneel .
• Work in a fast-paced and busy environment.
• Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.