• Decatur Executive Sous Chef

    Golden Route Operations (Las Vegas, NV)


    City

     

    Las Vegas

     

    State

    NV

    Shift

     

    Varies

     

    Type of Shift

     

    Full Time

     

    Department

     

    Food & Beverage

     

    Decatur Executive Sous Chef Arizona Charlie’s Decatur (Las Vegas, NV)

    Description:

    Summary:Responsible for the overall operation and direction, administration and coordination of activities of the back of the house of the restaurants and food outlets. Supervise assigned staff and works with interdepartmental personnel and front of house F&B management to ensure the operational effectiveness of food outlets involving the daily production and quality of food.

    Essential Functions:

    + Hires, trains, develops, leads, schedules, and handles disciplinary action back of house food staff

    + Ensures projected monthly food cost is achieved in all food outlets

    + Prepares weekly schedule based on forecasted volume of business

    + Works with Purchasing and Warehouse departments to ensure food outlets are appropriately stocked at all times

    + Ensures recipe cards, production schedules, plating guides, and plating photographs are current and posted/available

    + Provides strong leadership, active supervision and timely coaching and counseling to the back of house F&B staff

    + Conducts inspections of the food service areas to ensure facilities are consistent in the sanitation, safety and aesthetic standards

    + Complies with and trains other cooks on Health Department regulations to ensure food safety

    + Monitors the performance of the menu items in conjunction with the VP of Food & Beverage and implements menu changes to maximize revenues and increase guest satisfaction

    + Assists Player development with special events and VIP dinners

    + Works any station in kitchen to assist or fill-in as needed, including but not limited to preparing sauces, fabricating meat, fish and fowl

    + Works line as needed due to call outs, business volume or PTO

    + Performs other duties as assigned

    Requirements:

    Qualifications/Requirements:

    + Minimum 5 years experience in a supervisory position in back of house F&B operations, preferably within the hospitality industry

    + Strong written and verbal communication skills

    + Proven success leading others

    + Proven successful experience maintaining appropriate labor and food costs

    + Understanding of and experience with P&L’s, budgets, forecasting, and scheduling

    + Ability to manage multiple tasks and remain calm in a very high-paced environment

    + Ability to effectively communicate in English, both written and verbal

    + Must be multi-faceted and able to work relief shifts in all BOH operations

    + Must maintain open availability

    + Must be able to work varied shifts to include weekends, Holidays and graveyard.

    + Ability to compute basic mathematical calculations quickly

    + High school diploma or equivalent

     

    Required Work Cards

     

    + Health

    Physical Requirements

    + Vision, speech, hearing and literacy (critical)

    + Occasionally required to lift, carry, push, pull or otherwise move objects weighing up to 100 lbs.

    + Ability to work in a moderately noisy, smoky environment

    + Ability to move throughout the property in a timely manner

     

    Disclaimer

     

    The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Duties to be performed with our without reasonable accommodations.

     

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