Sous Chef - Ole Red Las Vegas

Job description

Create and execute menu recipes as defined by company standards and culinary leadership for the restaurant, bar, banquet functions and other outlets associated with the restaurant, bar, and entertainment destination. Oversee staff and details related to the production and execution of menu items. - Manage food production and presentation while leading culinary team to achieve exceptional standards and exceed guest experience expectations. - Uphold menu and recipes to standards as defined by culinary leadership and company SOPs. - Prepare items from catering menus for catering and banquet events and special artist-related requests. - Select, train, and develop culinary and receiving teams in all aspects of the business. Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance. - Responsible for attaining budgeted cost of goods, controllable expenses and culinary labor costs to meet and/or exceed financial goals/objectives of the venue. - Maintain proper purchasing and inventory levels of all food, beverage and non-food and beverage products based on fiscal business projections. Ensure systems are in place for all inventorie...