Sous Chef - Tahiti Village

Description

ABOUT OUR COMPANY

Nothing is better than 17° South Booze & Bites at Tahiti Village! This casual dining option keeps with the relaxing, tropical island theme of the resort with subtle decor and an island-inspired menu. Whether you want to catch the game on one of our widescreen televisions while enjoying one of the 14 draft beers on tap, or enjoy a mixed drink with your loved one on the patio overlooking our beautiful pool, 17° South is the place to do it.

ROLE

Supervises and coordinates activities of food preparation in all LGG kitchens under the direction of the Executive Chef. Purchases or requisitions food inventory and kitchen supplies and participates in planning menus, Inventory, preparing and apportioning foods, and utilizing food surpluses and leftovers.

RESPONSIBILITIES

• Supervise the day-to-day operation of the LGG kitchens under the direction of the Executive Chef and Director of Food and Beverage.
• Work alongside FOH and BOH staff in all outlets by performing line cook responsibilities based on business needs. This position will have limited administrative responsibility and will spend majority of time cooking in all outlets.
• Required to follow all recipes and assist in training all BOH staff to follow recipes.
• Expert understanding of all products needed to complete recipes and ensuring the products are always available & consistent, minimizing any needs to 86 items
• Use proper order guides and make par adjustments as needed based on business levels, product shortages, outages or recipe changes.
• Work directly with the Executive Chef in the planning and execution of special events, banquet functions, daily specials, and new menu creations.
• Build congruent relationships with vendors and purveyors and place orders timely and accurately.
• Work with purveyors to have adequate pars of supplies on hand and to ensure there is minimal interruption in product availability. Stay informed of sales and closeouts available so as to run better food specials.
• Properly complete all SOP Guides, Cooler Temp Logs, Freezer Pull Sheets, Line Checks, Cooling Logs, and other guides as directed.
• Work directly with the Executive Chef to maintain labor and food cost within budge.
• Hold self and staff accountable for proper cooling, labeling, maintenance and storage of all kitchen equipment.
• Adheres to all safety regulations and informs team of changes in safety standards as dictated by the Southern Nevada Health Department. Must make sure all team members are current with their health cards. Demonstrates knowledge and enforces Clark County Health & Safety Guidelines consistent with a Grade A establishment.
• Practice proper receiving habits, placing/checking in all orders and rejecting unusable product. Making sure all products are dated and put away following FIFO procedures.
• Create daily prep lists for all kitchens to cover needs for meal service and break down tasks by level of importance and delegate to the proper employees.
• Use proper order guides and make par adjustments as needed based on business levels, product shortages, outages or recipe changes.
• Perform monthly inventories with an assistant

Requirements

• Required Clark County Health Card
• 2 Years of Kitchen Experience, preferably in line cook responsibilities or higher
• 1 Year of Supervisory experience preferred
• A gracious, friendly, patient and helpful attitude towards guests and staff
• Flexible schedule with full availability on nights, weekends and holidays
• Working knowledge of food and beverage laws and regulations

EEO/Drug Free Workplace