POSITION: Junior Sous Chef

SCHEDULE: Part-time

LOCATION:

Las Vegas, NV

SALARY:

Hourly Pay $30

TO APPLY

: https://www.sphereentertainmentco.com/careers/

SUMMARY

:

A Junior Sous Chef operates as the assistant to a Sous Chef, which means they are responsible for most of the same duties and responsibilities, such as inventory, kitchen staff management and food preparation. The Junior Sous Chef is responsible for assisting in overseeing and directing all aspects of the operation of the kitchen, and in providing functional assistance. The Junior Sous Chef coordinates activities and functions with other heads in the food and beverage department, especially in the absence of Sous Chef.

MINIMUM/PREFERRED REQUIREMENTS:

• 2-3 years minimum experience working in a professional kitchen or applicant without formal training would need one-year hands on training with direct supervision of a trained chef.
• Have a Southern Nevada Food Handling Department of Health certification and Understanding of Southern Nevada DOH regulations.
• Ideally, youll also have:

Candidates who have completed a minimum of 60 credit hours of college-level coursework (representing 2 years), or have shown similar self-development through certifications, trade school coursework, etc. are preferred. Culinary School degree along with Sous Chef experience is preferred.

The ability to execute multiple tasks in a high-pressured environment along with the ability to oversee multiple projects and ensure the highest quality standards.

JOB RESPONSIBILITIES/DUTIES

:

• Leads kitchen team in sous chefs absence, and carries out additional duties as specified by the Executive or Sous Chef
• Assist Executive Chef and Sous Chef with menu creation.
• Ensure that required MSG Sphere standards/methods are adhered to in the production and preparation of food - in quality, quantity, presentation, and safety.
• Ensure that the kitchen is organized and run to the highest possible levels of safety and hygiene.
• Aid in the training of new staff.
• Ensure all dishes are prepared according to specifications from the Executive and Sous and served at the correct quality, portion size, and temperature.
• Keep work areas clean and organized before, during, and at the conclusion of an event.
• Ensure Department of Health guidelines are being met consistently.
• Complete opening and closing inventory check lists, ensure proper food rotation (FIFO) and minimize/track waste.
• Cleaning duties include but are not limited to scrubbing work surfaces and walls, sweeping, mopping and breaking down/cleaning all cooking equipment.
• Responsible for cooking and production needs as dictated by each specific location. General cooking and cooking of food items in the BOH kitchen spaces.

Special Requirements

Ability to walk/stand for the duration of the shift.

Be available to work a flexible schedule including early mornings, evenings, holidays, and weekends.

Be able to carry up to 50lbs.

Occasional kneeling, pushing, pulling, and lifting required.

Certifications

Food Handler Safety Training Card