Sous Chef - Hong Kong Cafe

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Date: Jul 11, 2019

Location: Las Vegas, Nevada, US

Company: Las Vegas Sands Corp.

Position Overview:

The primary responsibility of the Chef Tournant is to assist the Chef and oversee and participate in the preparation of all food items for the restaurant and maintain food costs within set operating budgetary constraints. Also supervise assigned department staff and operations. All duties are to be performed in accordance with departmental and The Venetian | The Palazzo Casino Resort’s policies, practices, and procedures.

Essential Duties & Responsibilities:

  • Key Responsibilities
  • Assists in the hiring and training of staff and ensures that the kitchen is always appropriately staffed.
  • Performs daily food inventory and orders accordingly from the warehouse.
  • Checks and verifies the food orders as delivered, notifying the warehouse if any discrepancies exist.
  • Inspect food products for quality and presentation before it leaves the kitchen.
  • Plan, organize and supervise the daily production of the kitchen.
  • Train and update kitchen TMs in regard of all applicable policies and procedures.
  • Assist the Room Chef with record keeping of all required documentation set forth by CCCHD guidelines.
  • Delegates individual daily assignments to the appropriate TMs.
  • Demonstrate management skills and support to the entire kitchen staff, ensuring efficiency of daily operation.
  • Rotates raw products on a regular scheduled basis.
  • Issues discipline as needed.
  • Ensure that kitchen is properly prepared for business upon opening and the kitchen is secured after closing.
  • Performs any other related duties as assigned.

 

  • Key Processes

 

  • Manage staff and organize department functions in accordance with company guidelines.
  • Delegate tasks and department assignments or projects, meeting deadlines related to those assignments.
  • Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality.
  • Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures

 

  • Financial

 

  • Focus on achieving the goals or objectives of the department using available resources (staff and budgetary).

 

 

  • Leadership

 

  • Successfully manages a 5-Star and 5-Diamond Kitchen Team.
  • Develops staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures.
  • Monitors team performance in all phases of service and job functions; rectify deficiencies.
  • Manage staff and organize department functions in accordance with company guidelines.
  • Consistent and regular attendance is an essential function of this job
  • Performs other related duties as assigned

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

Minimum Qualifications:

  • Education - High school Diploma or equivalent. Ability to communicate effectively in a positive/upbeat fashion utilizing English, both in oral and written form.
  • Experience - Must have a minimum 3 years’ experience in high volume food preparation, with at least 2 years in a supervisory capacity. Must have previous experience with Asian food preparation.
  • Certifications – Must be 21 years of age, proof of authorization/eligibility to work in the United States. Ability to communicate effectively in a positive/upbeat fashion utilizing English, both in oral and written form. Have interpersonal skills with focused attention to guest needs to deal effectively with all business contacts. Maintain a professional, neat and well-groomed appearance adhering to Company appearance standards. Maintain consistent adherence to the Venetian and Palazzo Unmatched Guest Service Standards. Work varied shifts, including weekends and holidays. . Physical ability to access all areas of the property. Must be able to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke. Must be able to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines. Must be able to work with others, communicate well, give direction, review the work of others, and provide guidance and counsel when needed to achieve department goals and objectives. Must maintain a positive attitude toward work and interface with hotel guests in a congenial and polite manner. Must be able to address stressful situations with clients with dignity and the utmost tact and politeness. Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods.

Physical Requirements:

  • Lifting - Ability to lift or carry a minimum of 40 pounds, unassisted, in the performance of specific tasks assigned.
  • Standing
  • Push/Pull


Job Segment: Sous Chef, Chef, Food Service, Kitchen, Hospitality

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