Sous Chef

• Kumi SBE Restaurant Group LLC
• 3.5 Las Vegas, NV Job Details $65,000
• $70,000 a year 11 hours ago Qualifications Civil rights Kitchen health and safety standards Computer operation Food safety management Management Coaching In-person customer service Employment & labor law Employee relationship building English High school diploma or GED Team development Supervising experience Hospitality industry experience Kitchen staff training Mentoring Leading team collaboration initiatives Computer skills Managing kitchen staff POS systems Team motivation (leadership skill) Kitchen stations Equal Employment Opportunity (EEO) Staff development Communication with kitchen staff Team building

Full Job Description Sous Chef Job Purpose:

The Sous Chef has enthusiasm, commitment, high standards of quality and care and passion for Japanese cuisine. This role supervises the whole BOH operation to ensure consistent and excellent quality, maximum revenue generation and profitability, positive employee morale and work environment as well as constant coaching and developing the team. Fill up all necessary checklists. Establish a control to minimize food waste. Ensure the HACCP worksheet is completed correctly every time the vacuum sealer is used, coaching employees that are not familiar with the process. Must lead the pre shift briefing when the chef is not available. He or She must be able to place the daily ordering as well as counting the inventory with accuracy at the end of every month/week. He or she is the person in charge of the kitchen when the Executive Chef is not present. Must be able to work at any station in case of business needs and be able to fix any kitchen related issue under pressure.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. High School Diploma or equivalent required Minimum three (3+) years of experience in a supervisory role in a restaurant kitchen; Sous Chef preferred Must be at least 21 years of age or older Must be able to obtain all work cards Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail Must be able to work in a fast

• paced, customer service driven environment Current experience in the hospitality industry in a kitchen Active in furthering of his/her own culinary development Proven team leader with a high level of energy and motivation with a proven track record of living the company's values Enter and locate work related information using computers and/or point of sale systems Ability to spend extended lengths of time viewing a computer screen Possess a gracious, friendly, and fun demeanor Ability to multitask, work in a fast-paced environment and have a high level attention to detail Maintain positive and productive working relationships with other employees and departments Ability to work independently and to partner with others to promote an environment of teamwork Must be able to stand or walk a minimum eight-hour shift.

Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations. Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary. Must have excellent communication skills and be able to read, write, speak and understand English. Must be able to work inside and outside at all times of the year as needed, based upon business volumes. Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations Duties & Functions Must love and support their TEAM! Must love and take care of guests! Must say "yes" and "thank you" often! Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems Role models company quality standards and service Ensures that all equipment and facilities are in good working order and is properly maintained Is responsible for ordering products to ensure all par levels are maintained.