Sous Chef - Waldorf Astoria Las Vegas

Shift: Various – must be available to work weekdays, weekends, and holidays. In this role, you will handle the daily operations of Zen Kitchen and assist with banquets as needed. You will report to the Executive Chef and manage a team of 40-50 hourly team members. Excellent planning and organizing skills. Ability multi-task and meet deadlines. Excellent leader. Good communication skills. Ability to work under pressure. Ability to work on own or in teams. Passion for producing high quality food. Knowledge of current food trends. Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook. A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Team Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards. Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward. Manage all aspects of the kitchen including operational, quality and administrative functions. Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation. Assist in positive outcomes from guest queries in a timely and efficient manner. Contribute to menu creation by responding and incorporating Guest feedback. Ensure the consistent production of high quality food through all hotel food outlets. Ensure resources support the business needs through the effective management of working rotations. Support brand standards through the training and assessment of the Team. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets. Assist other departments wherever necessary and maintain good working relationships. Quality. Dependability. Customer Focus. Adaptability.