SUNDANCE SOUS CHEF

The Sous Chef will oversee the kitchen's daily operations in coordination with the Executive Chef, including menu development, inventory management, and ordering. Responsibilities include recruiting, training, supervising, appraising, disciplining, and scheduling culinary staff; ensuring thorough training of line-level personnel and sous-chefs; coordinating with engineering on facility and equipment maintenance; managing station coverage and labor forecasts; achieving and maintaining FSS audits and Health Department standards; managing budgets, P&L, and purchasing; maintaining inventory controls; analyzing results and implementing corrective actions; contributing to guest loyalty through quality operation and staff development; attending management meetings and communicating with the F&B department and FOH management; ensuring all subordinates follow job descriptions and SOPs; and performing other duties as assigned. Required skills include 5+ years in a similar role, strong leadership and coaching abilities, strong knowledge of kitchen hygiene, safety, and inventory management, multi-outlet experience, and exceptional communication and problem-solving skills. A Culinary Arts degree is preferred but not essential; candidate must be willing to work flexible hours and pay attention to detail. Also listed are required work cards for identity and employment rights in the United States and a Southern Nevada Health card.