CHICA - Las Vegas
CHICA at The Venetian in Las Vegas
CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas.
The restaurant’s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more.
CHICA is open daily for breakfast, lunch, dinner and weekend brunch.
Job Description The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service.
Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.
Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Excellent verbal and written communication skills
Excellent critical thinking and decision-making skills
Must be able to maintain tact and cool under pressure
Able to work flexible hours necessary including off hours, weekends and holidays
Ability to have a highly motivated and energetic personality
Ability to take initiative and exhibit flexibility
Excellent guest service skills
Have interpersonal skills to deal effectively with all business contacts
Professional appearance and demeanor
Able to effectively communicate in English, in both written and oral forms
Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned):
FOOD QUALITY
The Chef will provide "excellent quality" and "presentation" of all food to the guests.
The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
In maintaining the standard of "excellent quality", the Chef is responsible for ongoing training and communicating these standards to the staff.
SERVICE
Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
It is the Chef's responsibility to participate in service education through:
Daily line-ups;
Quarterly menu meetings; and
New server training programs;
It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
The goal is to execute all tickets in twenty minutes or less.
FINANCIAL OBJECTIVES
It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.
If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager.
FACILITY MAINTENANCE
Maintain a high level of cleanliness in the kitchen facilities.
It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.
The Chef should make the appropriate assignments within his staff.
SUPERVISORY RESPONSIBILITIES
Assists the General Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of this unit.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Work Conditions
The noise level in the work environment is usually loud.
The employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds.
Qualifications and Competencies
Degree in Culinary Arts
Food Safety/Manager Certification
Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports, purchase orders, menus and correspondence.
Ability to communicate to groups of customers or employees of the organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
About 50 Eggs Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.
Compensation To be discussed
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The restaurant’s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more.
CHICA is open daily for breakfast, lunch, dinner and weekend brunch.
Job Description The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service.
Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.
Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Excellent verbal and written communication skills
Excellent critical thinking and decision-making skills
Must be able to maintain tact and cool under pressure
Able to work flexible hours necessary including off hours, weekends and holidays
Ability to have a highly motivated and energetic personality
Ability to take initiative and exhibit flexibility
Excellent guest service skills
Have interpersonal skills to deal effectively with all business contacts
Professional appearance and demeanor
Able to effectively communicate in English, in both written and oral forms
Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned):
FOOD QUALITY
The Chef will provide "excellent quality" and "presentation" of all food to the guests.
The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
In maintaining the standard of "excellent quality", the Chef is responsible for ongoing training and communicating these standards to the staff.
SERVICE
Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
It is the Chef's responsibility to participate in service education through:
Daily line-ups;
Quarterly menu meetings; and
New server training programs;
It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
The goal is to execute all tickets in twenty minutes or less.
FINANCIAL OBJECTIVES
It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.
If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager.
FACILITY MAINTENANCE
Maintain a high level of cleanliness in the kitchen facilities.
It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.
The Chef should make the appropriate assignments within his staff.
SUPERVISORY RESPONSIBILITIES
Assists the General Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of this unit.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Work Conditions
The noise level in the work environment is usually loud.
The employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds.
Qualifications and Competencies
Degree in Culinary Arts
Food Safety/Manager Certification
Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports, purchase orders, menus and correspondence.
Ability to communicate to groups of customers or employees of the organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
About 50 Eggs Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.
Compensation To be discussed
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