Sous Chef Jobs in Las Vegas

Key Responsibilities:

• The Sous Chef I assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner
• The Sous Chef I directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed
• + 5 more...

Benefits:

Key Responsibilities:

• When you join our team, you become part of a focused team who has a passion for outstanding food using the freshest ingredients that will allow your team to deliver remarkable meals daily
• As a Sous Chef you are responsible for making sure every dish we serve is made like Real BBQ!
• + 6 more...

Benefits:

Key Responsibilities:

• The purpose of the Executive Sous Chef is to assist the Restaurant Executive Chef in providing direction and leadership for the Assistant Chef and the Restaurant Kitchen team
• They share responsibility for: leading the team to achieve the operational and financial goals of the venue; maintaining recipe, inventory and supply management for the kitchen; monitoring the performance, scheduling and training of the staff; executing initiatives as implemented by property F&B leadership; maintaining the facilities in accordance with MGM Resorts service standards; and ensuring high customer satisfaction and an exceptional guest experience
• + 11 more...

Key Responsibilities:

• The Cook/Sous Chef prepares nutritious, high quality meals with a hospitality focus for residents enjoyment in accordance with all laws, regulations and company standards Reports to the Dining Services Director
• Maintains system to ensure timely meal services
• + 18 more...

Key Responsibilities:

• The Executive Sous Chef is responsible for assisting the Executive Chef with overseeing all aspects of kitchen operations in a high-volume establishment
• This includes developing menus, managing food and labor costs, ensuring food quality and safety, training and supervising staff, and collaborating with other departments to ensure smooth and efficient operations
• + 23 more...

Key Responsibilities:

• The primary responsibility of the Sous Chef – Restaurant is to standardize, maintain, execute and continuously improve quality of culinary standards to guests’ satisfaction
• All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures
• + 27 more...

Benefits:

Key Responsibilities:

• In this role you'll assist in providing direction and leadership for the kitchen team consistent with the MGM brand
• Along with the Executive Chef you'll be responsible for leading the team to achieve the operational and financial goals of the venue; maintaining recipe, inventory and supply management for the kitchen; monitoring the performance, scheduling and training of the staff; executing initiatives as implemented by property F&B leadership; maintaining the facilities in accordance with MGM Resorts service standards; and ensuring high customer satisfaction and an exceptional guest experience
• + 7 more...