Border Grill at Mandalay Bay is searching for highly-motivated team members who will thrive in a fast-paced, team-oriented, and fun environment. Located in Mandalay Bay Resort & Casino, Border Grill is a high-volume restaurant owned by celebrity chef duo Susan Feniger and Mary Sue Milliken.
Overview: The Sous Chef is responsible for assisting the Executive Chef in operating clean, safe kitchen and dishroom facilities while meeting or exceeding food quality and speed of service requirements. Directly responsible for the entire kitchen and dishroom operations in the absence of the Chef.
Job Description
Coordinates and supervises activities of employees engaged in preparing and cooking food. Ensures raw ingredients are available and prepared for use in recipes. Advises employees in preparation, proportion, and garnishing of foods. Ensures that food preparation methods are used. Prepares, proportions, and garnishes foods. Manages employees. Estimates food consumption, food purchases, and kitchen supplies. Must be able to deal with all employees in a courteous and professional manner. Must have a strong sense of urgency. Must be alert in busy environment. Monitors processes used by employees.
LEADERSHIP
Responsible for working with the Chef to create a cohesive team within the kitchen. Must have a positive presence within the kitchen and the restaurant as a role model and a member of the management team. Maintains a positive “win-win” attitude. Always working to improve the restaurant. Supports all decisions made by the management team and presents a united front to the staff.
PRODUCTION
Responsible for assisting the Chef in setting appropriate prep levels and managing production. Must have knowledge of and be able to perform in any line position, as needed. Production of special items, soups, and intensive menu items. Expected to offer guidance and direction to line cooks on a continual basis, particularly in the execution of food for large, private parties.
ADMINISTRATION
Responsible for assisting the Chef in all administrative duties, including but not limited to: Scheduling Ordering Training Documentation (i.e. employee evaluations, write ups, new hire packets, and separation notices)
QUALITY ASSURANCE & SANITATION
· Ensures the strict adherence to standards of quality for food served, including:
· Freshness
· Proper handling & storage
· Proper use of techniques and cooking procedures
· Taste
· Portion Size
· Presentation
Experience/Skills
· Strong Communication skills.
· Previous Management experience.
· Ability to multi task, work in a fast paced environment.
· Passion and ability to coach, lead and mentor staff.
Responsibilities: - Assist the Head Chef in overseeing the daily operations of the kitchen - Ensure food safety and sanitation standards are met - Help with menu planning and recipe development - Lead and supervise kitchen staff during food preparation and service - Manage inventory and order supplies as needed - Collaborate with other departments, such as the banquet or dietary department, to coordinate food service for special events or dietary restrictions
Skills: - Strong leadership abilities to effectively manage kitchen staff and delegate tasks - Excellent knowledge of food safety regulations and best practices - Proficient in shift management to ensure smooth operations during busy periods - Experience in banquet or large-scale food production is a plus - Solid understanding of kitchen management principles, including inventory control and cost management - Expertise in food preparation techniques and culinary trends within the food industry
Pay: $60,000.00 - $65,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
