Sous Chef - Bakery

About the role

The primary responsibility of the Sous Chef - Bakery is responsible for coordinating, planning and supervising the production, plating and presentation of menu items for Banquet events, ISD, plus other supporting areas to guests’ satisfaction. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.

Responsibilities

• Monitor daily activities of the line cooks to ensure recipe integrity, quality of meals, production/prep are complete for menus and special events.
• Prepare and assign production/prep work for line cooks to complete review priorities.
• Meet with chefs to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Maintain complete knowledge of and comply with all departmental policies, services, procedures, and standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Aid in the creation and planning of menus and implement changes to continue to attract business.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Identify situations which compromise the department's standards and delegate these tasks.
• Ensure that opening shift completes start-up of kitchen line and designated prep work according to department procedures.
• Maintain production charts according to department standards.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Ensure that assigned staff have reported to work; document any late or absent employees.
• Cook staff breaks for assigned staff.
• Mentor, teach, provide leadership, and serve as a resource to line level Team Members.
• Maintain positive guest relations at all times by resolving guest complaints and ensuring guest satisfaction.

Qualifications

• 21 years of age.
• Proof of authorization/eligibility to work in the United States.
• High school diploma or equivalent.
• Associate degree in Food and Beverage and/or course completion from an accredited Culinary Institute preferred.
• Must be able to obtain and maintain a Health Card and any other certification or license, as required by law or policy.
• 3 years of experience as a manager in a high volume kitchen.
• Experience in similar resort/hotel setting preferred.
• Exposure to all facets of the field (Pulled sugar, blowing sugar, pastillage, and chocolate work).
• Able to read, translate, and execute recipes.
• Demonstrated experience in advanced knife skills, proper food handling and proper sanitation practice.
• Work knowledge of basic and large production kitchen equipment.
• Knowledge of Microsoft Excel, Word, PowerPoint, and basic computer skills.
• Compute basic mathematical calculations.
• Experienced in ARIBA ordering.
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Must be able to work varied shifts, including nights, weekends and holidays.