Executive Sous Chef

¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU!

Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us.

Core Job Responsibilities:

The Executive Sous Chef is responsible for the daily operations and the back of house functions in all Food and Beverage outlets. This position will support and work alongside the Executive Chef in all activity throughout the property including training, menu planning, overseeing product purchasing and managing the culinary budget.

Primary Job Duties – Includes, but is not limited to:

• Supervise Chefs and food preparation workers in all Food and Beverage outlets.
• Conduct daily walk-throughs of areas to ensure full compliance with Health Department regulations and enforce quality control of products.
• Prepare and analyze financial forecasts, budgets and goals.
• Recruit and train Chefs and Cooks within all outlets.
• Work closely with the Stewarding department to monitor cleanliness of all back of house areas, equipment, and dining ware.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that food stock and par levels within the department and warehouse areas are of high quality and meet forecasted needs based on resort occupancy.
• Ensure that meetings are organized, agendas are laid out, and tasks are completed.
• Delegate responsibilities to subordinates as required.
• Obtain and maintain position-specific licensing.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Other duties as assigned.

Qualifications:

Required:

• At least five years of experience as a Chef in a similar or related field.
• At least three years of experience in an Executive Sous Chef role in a similar or related field.
• Ability to write routine reports, purchase orders, menus and correspondences.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer services skills.
• Ability to successfully lead and mentor a team.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to work varied shifts, including nights, weekends and holidays.
• At least 18 years of age.

Preferred:

• Degree in Culinary Arts or a related field.
• Previous experience in buffet, catering or banquet operation(s).
• Previous experience managing a multi-outlet venue.
• Fluent in more than one language.
• Previous experience Hotel opening.
• Previous experience working in a large, luxury resort setting.