Golden Nugget Las Vegas
Sous Chef (Upscale / Fine Dining)
Golden Nugget Las Vegas, Santa Ana, California, United States, 92725
Overview
Benefits : Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential
Responsibilities
Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
Qualifications
At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolutionskills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus
EOE #LI-JK1
Pay Range
USD $75,000.00 - USD $85,000.00 /Yr.
At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolutionskills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus
EOE #LI-JK1 Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
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Benefits : Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential
Responsibilities
Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
Qualifications
At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolutionskills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus
EOE #LI-JK1
Pay Range
USD $75,000.00 - USD $85,000.00 /Yr.
At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolutionskills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus
EOE #LI-JK1 Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
#J-18808-Ljbffr