Sous Chef – LV Job Vacancy at Boathouse Asian Eatery (2411 West Sahara Avenue, Las Vegas, NV 89102)

Vacancy : Sous Chef – LV
Company Name : Boathouse Asian Eatery
Company Location : 2411 West Sahara Avenue, Las Vegas, NV 89102

Job Description

Boathouse Asian Noodles & Cafe’ 88, located inside the Palace Station Casino, is looking for an experienced Sous Chef to help oversee the day-to-day kitchen operations of the restaurant; ensuring consistent high quality food is served daily. The Sous Chef supports the Executive Chef and General Manager in training employees in methods of cooking, preparation, plate presentation, portioning, cost control and sanitation. The Sous Chef contributes to the success of the restaurant by controlling labor and food costs, inventory, and maintaining the kitchen in an organized, clean, and safe environment.ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.Has complete working knowledge of each station and can fill in where needed to ensure guest service standards and efficient operations.Prepare daily prep lists to avoid running out of product, and recipes are followed.Must be able to handle high-volume of production during lunch and dinner rushes.Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.Work with the Executive Chef and General Manager to plan and price menu item, establish portion sizes, and prepare standard recipe cards for all new menu items.Implement controls to manage waste to avoid loss of food, ingredients, and equipment.Assist the Executive Chef with orientation for all BOH employees on policies and procedures and oversees training.Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.Responsible for training kitchen personnel in cleanliness and sanitation practices.*Qualifications and Skills: *2+ years experience as a Sous Chef and previous kitchen management experience; knowledge of Asian cuisine is a plus.Ability to manage inventory on a daily, weekly, and monthly basis.Proven track record in waste management.Fluency in both written and spoken English.Possess basic math skills.Proven ability to problem-solve, prioritize and multi-task.Ability to establish and meet schedules and deadlines.Be able to reach, bend, stoop and frequently lift up to 50 poundsFood Handler Certification*MINIMUM REQUIREMENTS: *Must be 21 years of age.Proof of eligibility to work in the US.Must pass background check.Job Type: Full-timeBenefits:401(k)401(k) matchingDental insuranceEmployee discountHealth insuranceVision insurancePhysical Setting:BarCasual dining restaurantFine dining restaurantSchedule:Day shiftEvening shiftHolidaysMonday to FridayNight shiftOvertimeWeekend availabilitySupplemental Pay:Bonus payExperience:Culinary experience: 2 years (Preferred)Work Location: One location

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