Sous Chef - Fine Dining

Job Responsibilities

• Maintain consistent Wynn food quality standards.
• Monitor and improve consistency of food quality to enhance overall customer experience.
• Ensure standards and policies are available for staff to create and maintain a safe workplace and environment.
• Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety.
• Actively encourage and support team members to participate in decision making processes to assume responsibility and authority.
• Identify best practices and determine quality and efficiency measures as benchmarks for own performance.

People Management

• Ensure direct reports conform to Wynn policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity.
• Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance.
• Maintain the Wynn core values in conducting business.
• Mentor staff through ongoing on the job coaching and positive reinforcement.
• Provide ongoing reward and recognition of employees by utilizing applicable recognition programs.
• Involves all members of management in decision making process thereby giving the team a bigger picture prospective.

Requirements

• Must have a minimum of 3 years of culinary management experience in a similar role.
• Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification.
• Requires a valid health card.
• Ability to communicate, read, and write in English fluently and in a professional manner. Second language is a plus.
• Culinary degree is preferred, but not required.
• Must exhibit accurate knife skills and the ability to manage all aspects of the kitchen operation.
• Able to perform high quality job standards with attention to detail, creativity, speed, and accuracy.
• Able to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement.
• Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.
• Must also demonstrate the ability to direct and lead staff.
• Able to work well with a team and be willing to assist in all phases of the operation.
• Knowledge of and exposure to a union environment is preferred.
• Must have basic computer skills and knowledge in Microsoft Office is required.