Executive Sous Chef
The Cosmopolitan of Las Vegas
Description
Oversee the complete food operations under guidance of Executive Chef.
Ability to direct and guide culinary team in providing consistent food quality/products in all F&B areas.
Responsible for the Hazard Analysis Critical Control Point (HACCP) program auditing system and for the strategic implementation of index and verification systems to ensure awareness and training throughout the kitchens.
Identify and develop new products and equipment to enhance the quality/presentation.
Develop and define quality standards of food preparation and presentation in conjunction with Executive Chef.
Ensure food is handled, processed, stored in accordance with the HACCP program and local Health Department regulations.
Recommend menu pricing after complete and thorough due diligence, market feedback, expenses and cost of raw material, showing the impact on profitability.
Analyze and monitor costs to ensure profitability, and initiate corrective action as necessary.
Schedule labor and assign work efficiently.
Requirements
EXPERIENCE: High quality, high volume, multi-unit operations experience preferred. 3 years as an executive sous chef preferred.
EDUCATION: High School education, or equivalent; accredited culinary degree or apprenticeship program preferred.
SKILLS: Strong leadership and organizational skills. Ability to manage and mobilize a large work team. Must be highly skilled in multi tasking and meeting deadlines. Must be able to maximize business profitability while creating a high level experience for staff and clientele.
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