LN Venues, Executive Sous Chef, Vinyl Room Las Vegas at Live Nation Worldwide, Inc. — Las Vegas, NV

Job Summary:

WHO ARE WE?

WHO ARE YOU?

WHAT THIS ROLE WILL DO

I. Budget Management

• Meets or exceeds budgetary expectation
• Food & Beverage Cost
• Labor Cost
• Operating Accounts
• Inventory is controlled, monitored and maintained bi-weekly
• Develop menu engineering program to project and monitor trend and predict cost

II. Supervision of the Department

• Assist and support kitchen staff in any of their job functions, as needed
• Assist and support management in any of their job functions, as needed
• Ensure proper execution of all corporate mandates, SOP’s, and Specs
• Ensure that there is no unapproved overtime on shift
• Check labor daily in Labor Management system
• Perform all opening and or closing kitchen supervisory tasks
• Ensure positive and creative team environment within department
• Facilitate open communication with the supervisors and staff as well as management staff
• Facilitate proper inter-departmental communications and organization
• Perform staff evaluations (training, 90-day, annual). Set development and performance goals, monitor progress
• Assure complete and satisfactory on-going staff training
• Oversee evaluations, raise recommendations to GM
• Maintains open door policy/one on one with staff
• Decisions are information based and followed up on efficiently
• Information is gathered, shared, and used appropriately

IV. Maintain Operation Supplies

• All staff has supplies needed to facilitate job
• All staff is trained (and signed off) on equipment upon hiring
• All equipment is maintained
• All events are planned and carried out
• All housekeeping standards are maintained in compliance with inspection guidelines / Local Health Code
• Final results are obtained through the use of tools and systems consistently
• Tools are updated and used to insure consistency

VI. Food

• All food standards are met and not deviated from without approval from Corporate Chef
• New items are recommended quarterly
• Guest and crew feedback is reported and issues resolved
• Recipe adherence is 100%

WHAT THIS PERSON WILL BRING

Required:

• 3-5 years high volume and fast paced experience in kitchen operations
• Skilled in cooking, cost controls, management, crew training and development
• Standard food preparation/presentation
• Food, Beverage and Labor Cost Controls
• Ability to run all kitchen operations
• Working Knowledge of Microsoft, Word, Excel and Access systems
• POS knowledge
• Must be able to lift and/or move up to 75 lbs
• High School Diploma
• Sanitation and Food Handling Certificates
• Working knowledge of Kitchen and dishwashing procedures
• Knowledge of Food and Beverage costs, labor costs, and product cost
• Computer knowledge: Excel worksheets, databases, word processing, and Outlook
• Able to stand for long periods of time (10 – 12 hours)
• Able to tolerate extreme heat
• Able to work in a fast-paced environment

Preferred:

• Knowledge of operations and procedures of a multi-faceted entertainment facility

BENEFITS & PERKS

EQUAL EMPLOYMENT OPPORTUNITY