Sous Chef

The Sous Chef is responsible for assisting in maintaining quality standards for all menu items, maintaining recipes, and working collaboratively with the General Manager and team members. They will help with all inventory needs, organizing, and ordering. The Sous Chef contributes to ensuring the kitchen meets all regulations concerning sanitation and food safety guidelines while overseeing equipment and workspace for cleanliness and functionality. The Sous Chef will help to train and supervise kitchen team members in all areas and report to the General Manager and Culinary Director. 

Essential Job Functions:

• Leads by example and follows the direction, requests, and rules of the Chef or Manager
• Coordinate the overall operation of the cook team in assigned areas including time and attendance responsibilities
• Assists with training, ensuring team members are competent in company procedures/policies
• Maintains all kitchen, dining room, and common areas in accordance with Clark County Health Department LEV Restaurant Group Standards
• Completion of daily menu and station prep for all parts of the line/kitchen as needed
• Conducts daily line checks inspecting food quality and wholesomeness.  Asks questions when necessary and never allows the service of inferior products
• Assists in always running daily line service with a positive attitude and sense of urgency
• Maintain food quality, storage, and portion control standards including scaling, mixing, and recipe with a commitment to consistency
• Oversee and trains proper product cooling and labeling procedures
• Works with team to limit waste due to improper cooking, misuse, or overordering
• Ensures proper and consistent plate presentation, garnish, and service for all menu items
• Responsible for assisting Chefs, Cooks, and Dishwashers as needed and requested
• Responsible for enforcing and teaching all rules and regulations in accordance with the Health Department and our inspector expectations to keep a happy and clean workplace
• Maintains a safe and functional workplace at all times.  Alerts management when something is unsafe, broken, or missing.  Never allow our team to be in harm's way.
• Anything else required by the business and/or management to operate a safe, clean, and friendly workplace with the highest standards

Qualifications:

• Possesses advanced knife skills and demonstrates fluency in operation of all essential kitchen equipment
• Mathematically capable of scaling recipes into larger or smaller batches in weight and volume
• Ability to apply common sense understanding in following written or oral instructions
• Understands basic kitchen etiquette, verbiage, and awareness
• Ability to adopt a team-minded approach in all situations, treating team members with respect and patience, while always conveying the importance of consistency and quality
• Ability to follow given recipes with accuracy and consistency
• Exceptional communication skills, verbal and written, conveying instructions clearly with both how and why explanations
• Possesses depth of knowledge in necessary cooking methods, equipment function, and general product identification and usage
• Excellent knowledge fine dining cooking techniques and quality control
• Must be able to perform with a consistent sense of urgency in a fast-paced kitchen environment and motivate others to do the same
• Ability to be flexible, open-minded, and be able to multi-task effectively
• Friendly, open disposition and professional presentation
• Must be able to work evenings, weekends and holidays, and events when necessary

Physical Requirements:

• Ability to traverse all parts of the restaurant quickly
• Ability to stand for prolonged periods of time. In some instances, the entire shift
• Able to lift at least but not limited to 50 pounds and if more must be with assistance
• Read and visually verify information in a variety of formats (e.g., small print)
• Visually inspect tools, equipment, or machines (e.g., to identify defects)
• Ability to move quickly turning from left to right or right to left
• Flexibility in the wrist to scoop, twist, push, pull, lift, and bend
• Exposure to extreme heat, steam, and cold present in a kitchen environment
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10°F

Education and Required Experience:

• High School diploma or general education degree (GED)
• Minimum 2 years of cooking experience;(or) equivalent combination of education and experience
• Previous Lead Cook experience in a fine dining restaurant preferred

• Southern Nevada Health District Health Card

The LEV Restaurant Group was founded in 2002 as a vehicle to inspire, create, develop and operate world class experiences for food & beverage concepts in the Restaurant Industry. We are excited to collaborate and invest in entrepreneurial spirited professionals to create authentic, immersive drinking and dining experiences. We partner with chefs, service leaders, and brand ambassadors and provide all the support necessary to ensure brand development success. Based in Las Vegas, LEV Restaurant Group oversees 800 employees and 40 multi-state locations.

WE ARE AN EQUAL OPPORTUNITY EMPLOYER

At LEV Restaurant Group, we do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

If you need assistance or an accommodation due to a disability, please contact us at 702-566-7210.

https://www.levrg.com/

Salary : $60,000 - $70,000