JOIN THE SHOW!The Cosmopolitan of Las Vegas is in search of a versatile Executive Sous Chef to lead operations in the Convention and Banquets kitchen. This exciting role offers the chance to earn commission in addition to a competitive base salary.

The ideal candidate will play a key role in ensuring the quality and presentation of food remains top-notch while providing guidance and training Sous Chefs to cooks and master cooks across different kitchen areas. If you're ready to step up to the big leagues, we invite you to apply and become part of our dynamic team.

WHAT WILL YOU DO?

• Lead and oversee daily kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce short-term profitability.
• Execute on the business plan and assist with developing and executing tactics to achieve goals and targets.
• Responsible for execution of policies, operating procedures, training programs, directives, menus, rules and regulations for the kitchen staff.
• Owns the execution of F&B and/or company-wide initiatives and programs.
• Maintain the highest standards of health, sanitation and cleanliness within all areas of kitchen.
• Responsible for completion of all company compliance training by the restaurant staff.
• Assist with managing Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements.
• Interacts with guests to ensure satisfaction and enjoyment of dining experience.
• Reacts to any guest complaints and takes any appropriate action.
• Work alongside the service team to ensure a seamless service experience between kitchen and dining room.
• Maintains excellent knowledge of venue's food & beverage products, menu items and equipment used to perform duties

WHAT WILL YOU NEED?

• Either a Bachelors Degree or equivalent experience.
• Two (2) years of experience in a high volume setting.
• Work varied shifts, to include weekends and holidays.

WHAT WILL MAKE YOU STAND OUT?

• Experience in Convention and Banquets
• Previous experience managing employees under a collective bargaining agreement.
• Previous experience working in a high-volume restaurant or previous experience in a luxury or fine-dining restaurant.
• Complete knowledge of health and safety regulations.
• Knowledge of all products, menu items and equipment used to perform these duties.
• Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs.
• Strong overall knowledge of menu preparation and presentation.