Sous Chef at Carver Road Hospitality

Paradise, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jan, 26

Salary

70000.0

Posted On

25 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sous Chef, Training, Communication, Inventory Management, Menu Planning, Food Safety, Sanitation, Team Supervision, Recipe Execution, Customer Service, Scheduling, Coaching, Problem Solving, Attention to Detail, Flexibility, Technology Proficiency

Industry

Hospitality

Description

Job Details Job Location: Flanker LV - Las Vegas, NV Position Type: Full Time Salary Range: $60000.00 - $70000.00 Salary Sous Chef About Flanker Kitchen + Sports Bar Carver Road Hospitality debuts Flanker Kitchen + Sports Bar at Mandalay Bay Resort & Casino on June 10, 2023. Steps from the walkway to Allegiant Stadium, the 8,445-square-foot destination is a dynamic fan, dining, and drinking experience. The menu of enhanced American classics features scratch burgers, sliders, shareable tacos, and a healthy selection of salads and bowls. A full beverage program includes signature cocktails and a vast selection of draft and bottled beer. Flanker is perfect for group dining and events with its highly customizable environments including a main dining room, bar and lounge, three private dining suites accommodating 20, 40, or 60 guests, a private 20-seat karaoke room, and a 24-seat dining patio. Position Summary The Sous Chef will support the Executive Chef in all aspects of restaurant operations, with primary focus on training and supporting the kitchen staff. The sous chef will be responsible for the safety and success of the kitchen when the Executive Chef is away. Duties and Responsibilities: Maintain professional appearance standards as directed in the Carver Road Hospitality Employee Handbook. Handles all allergy and/or dietary restrictions and modifications. Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor. Handles all food items by washing, chopping, and cutting according to recipe specifications. Maintains cleanliness and sanitation of stations, the kitchen, and the entire venue in accordance with Health Department Ensures all stored product is labeled and stored following FIFO and company standards. Possesses in-depth knowledge of assigned recipes and execution and trains BOH employees Required to check cover counts, BEOs and/or Fire Sheets. Create production lists and assignments. Supervise the execution of regular service, catering, take-out, delivery and all in/off-venue events. Communicates product needs to the chefs, and the support staff. Assist Executive Chef in completing payroll, inventory and purchasing. Assist in menu planning, inventory and managing of supplies Assist in interviewing, training, scheduling, and coaching employees Possesses practical knowledge of the job duties of all supervised employees. Reports all breakage or damage of equipment immediately to management. Attends and participates in any training sessions, departmental meetings, and daily pre-service meetings. Must be organized, self-motivated, and proactive with a strong attention to detail. Qualifications Our Ideal Candidate: 2 years previous experience as a Sous Chef and/or similar position preferred Proficient with computers (Microsoft Products), POS and technology Professional verbal and written communication with guests, employees, vendors, and ownership. Fluency in Spanish is a plus. Must be able to stand, lift and bend for extended periods of time. Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion. Working environment may include exposure to hot kitchen elements or cleaning materials. Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

Responsibilities

The Sous Chef will support the Executive Chef in all aspects of restaurant operations, focusing on training and supporting the kitchen staff. They will be responsible for the safety and success of the kitchen in the Executive Chef's absence.