Sous Chef
Position Overview
This position requires the candidate to be passionate about food and delivering exceptional food quality and service on a consistent basis. A combination of an outgoing personality, strong culinary foundation and exceptional management skills are key.
EXAMPLE OF DUTIES:
Assist the Executive Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs.
Assist the Executive Chef to listen actively and communicates clearly while interacting with guests to promote food products and directing staff activities.
Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement.
Maintain working rapport with all hotel staff for efficient operation and service to the guest. Organize and conduct meetings with the culinary team.
Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.
Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations.
Design and enforce all workplace safety procedures including knowledge of all emergency equipment including fire alarms, fire extinguishers, emergency exits, and as a certified food safety handler.
Confer with the F&B Director regarding any new selections and changes.
Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes.
Continuing the positive culture of the restaurant as well as the Food and Beverage Department.
Adhere to company standards for all department operations. Provides direction, leadership and mentoring to all Kitchen staff.
Performs all other job-related duties as requested
QUALIFICATION STANDARDS:
EDUCATION:
Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary or Apprenticeship program preferred.
EXPERIENCE:
Three or more years cooking experience required. Prior resort and restaurant cooking experience preferred. Must be able to work varied shifts, to include weekends and holidays.
LICENSES OR CERTIFICATES:
Must be able to obtain a Health Card from the Southern Nevada Health District
OTHER:
Additional language ability is strongly preferred.
"Trump Hotel Las Vegas participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.”