SOUS CHEF - GARDE MANGER

Position Overview:

The primary responsibility of the Sous Chef – Garde Manger is responsible for coordinating, planning and supervising the production, plating and presentation of menu items for Banquet events to guests’ satisfaction .

All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures. This is a safety-related position.

Essential Duties & Responsibilities:

• Monitor daily activities of the line cooks to ensure recipe integrity, quality of meals, production/prep are complete for menus and special events.
• Prepare and assign production/prep work for line cooks to complete review priorities.
• Meet with chefs to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Monitor and maintain cleanliness, sanitation, and organization of work areas to strictly abide to CCHD health regulations.
• Meet with chefs to discuss business needs, issues, production/prep needs, special events, and guest relations pertaining to the department.
• Maintain complete knowledge of and comply with all departmental policies, services, procedures, and standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Assist in the creation and planning of menus and implement changes to continue to attract business.
  
  

Additional Duties & Responsibilities:

• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
• Ensure that opening shift completes start-up of kitchen line and designated prep work according to department procedures.
• Maintain production charts according to department standards.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Ensure that assigned staff have reported to work; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Mentor, teach, provide leadership, and serve as a resource to line level Team Members.
  
  

Additional Duties & Responsibilities:

• Maintain positive guest relations at all times by resolving guest complaints and ensuring guest satisfaction.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Comply with occupational, health, and safety standards (OSHA).
• Safety is an essential function of this job.
• Consistent and regular attendance is an essential function of this job.
• Performs other related duties as assigned
  
  

Additional Duties & Responsibilities:

Company Standards Of Conduct

All Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

Minimum Qualifications:

• 21 years of age.
• Proof of authorization/eligibility to work in the United States.
• High school diploma.
• Must be able to obtain and maintain a Health card and any other certification or license, as required by law or policy.
• 3 years of experience as a manager in high volume kitchen.
• Demonstrated experience in advanced knife skills, basic and large production kitchen equipment.
• Demonstrated experience in ARIBA ordering.
• Working knowledge of soup, sauces, meat, fish, poultry, casserole, vegetable preparations, proper food handling practice and proper sanitation practice.
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Must be able to work varied shifts, including nights, weekends and holidays.
  
  

Physical Requirements:

Must be able to:

• Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
• Physically access all areas of the property and drive areas with or without a reasonable accommodation.
• Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
• Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
• Ability for prolonged periods of time to walk, stand, stretch, bend and kneel
• Work in a fast-paced and busy environment.
• Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.