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|Executive Sous Chef|
|Company Name:||CityCenter Las Vegas|
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|Position Description:||JOB DESCRIPTION:|
The primary responsibility of the Bellagio Executive Sous Chef is to assist the Executive Chef and in his absence oversee all culinary operations at Bellagio, including menu development. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.
Specific Job Functions:
? Efficiently operates within pre-established food and labor cost controls and plays an active role in contributing to the restaurants profits.
? Supervise the Design and implementation of Menu and Menu Engineering by all Outlet Executive Chefs.
? Provide Management and Support to all Kitchen Chefs ensuring proper schedule and vacation planning.
? Maintain High Customer satisfaction through consistently introducing innovative products.
? Establishes measurable goals and objectives that focus on profit, product and people
? Ensures kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene.
? Ensures that all Chefs and Sous Chefs have all required certifications validated, ie: Health Card.
? Provides Chefs with proper training and Sous Chefs with developmental opportunities that will aid in their career aspirations
? Ensures kitchen equipment is properly maintained and functioning.
? Actively interacts with guests and consistently coaches staff on guest relations skills.
? Portrays a professional, charismatic image when interacting with all media
? Maintain an exceptional menu knowledge and attention to detail with plate presentation.
? Ensure food quality is superior and takes action to correct any irregularities.
? Work as a team, assisting all guest?s and employee?s needs and inquiries.
? Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
? Assist the Executive Chef by controlling food and labor cost and establishing goals and objectives that focus on profit, product and people.
? Assist the Executive Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen departments
? Implement new trends and recipe development in the Culinary field.
? Participate in all training classes provided by the Company
? Work diligently to achieve the targeted food and labor cost budget.
? Maintain Supervisory Roll in the Absence of the Executive Chef
? Able to do kitchen schedules
? At least five years of similar Food and Beverage experience
? Most possess good communication, organizational, and supervisory skills
? Strong coaching and development skills
? Prior experience in labor and food cost control
? Minimum Associates Degree in Culinary Arts or recognized formal certified training program from a National Association.
? Working knowledge of knives, knife skills and small wares equipment
? Comprehension of English oral and written language
? Ability to work in a high pressure environment
? Working knowledge of health, safety and sanitation procedures
? Working knowledge of weights and measures and various cooking techniques
? Professional appearance and demeanor
? Formal culinary training preferred
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|Company Profile:||When completed in 2009, CityCenter will be one of the great urban places of the world, a reflection of the best of the life that we're living today and tomorrow. It will be a place of continual evolution, richness and diversity; a place people from around the world will desire to visit and experience.|
Across the country and throughout the world, people are rediscovering the excitement of the city. The city is where the people are, where the action is, and where all that's thrilling and new comes together, whoever you are. Las Vegas will soon have its own urban core: a 76-acre city-within-a-city that's destined to redefine the skyline. It will be an urban setting unlike any other in the United States. Or, really, anywhere. CityCenter.
CityCenter could only exist in Las Vegas; and only MGM MIRAGE, the world's premier developer of destination resorts, could build it. No other developer has the vision to realize such a forward-thinking project with the same care and attention - or the experience to offer hotels, retail and amenities that will exceed the high expectations for which MGM MIRAGE is known throughout the world.
No other developer has the depth of talent and resources to mastermind a project of comparable scale - a project that will literally reshape the Las Vegas skyline and create a new international destination for entertainment, dining, nightlife, retail, art and design. And few other developers have shown the same level of commitment to sustainable design, creating a place that people will appreciate and enjoy for decades to come.
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|Job Profile: |
|Position: ||Executive Sous Chef|
|Start Date: ||Match Any|
|Job Category: ||Hotel|
|Job Type: ||Full-time|
|Compensation: ||Commensurate with Experience|
|Experience: ||5 years|
|Education: ||Culinary Arts Degree Preferred|
|Job Location(s): ||Nevada|
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