Mimo Sous Chef

Position Overview. The Sous Chef will work alongside the Executive Sous Chef in the main kitchen to manage daily operations, including leading and motivating a team of kitchen staff, creating menus, and managing food costs. Essential Duties and Responsibilities Work closely with the Executive Sous Chef to create new menus and update existing ones. Oversee the daily kitchen operations, including food preparation, cooking, plating, and presentation. Train and supervise kitchen staff, ensuring proper techniques, safety standards, and sanitation procedures are followed. Manage food costs by ordering ingredients, minimizing waste, and implementing inventory control procedures. Ensure all dishes meet the highest standards of quality, taste, and appearance. Collaborate with other departments, such as front‑of‑house staff and management, to ensure seamless service and customer satisfaction. Keep up to date with industry trends, techniques, and innovations, and incorporate them into the menu and kitchen operations as appropriate. Handle administrative duties, such as scheduling, payroll, and inventory management. Maintain a clean, organized, and safe kitchen environment at all times. Supervise all line‑level positions within the main kitchen. Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary. Qualifications At least 21 years of age. Bachelor's degree or culinary degree in a related field, and/or equivalent combination of education and experience. Certification from a culinary school preferred. Two (2) or more years of experience as a Sous Chef or similar role. Certified Food Protection Manager Certification required. Previous leadership experience in the culinary field preferred. Excellent knowledge of culinary techniques, ingredients, and equipment. Complete knowledge of health and safety regulations. Understanding of food cost management and inventory control. Basic knowledge of Microsoft Office software. In‑depth skills and knowledge of all kitchen operations, especially large‑volume production. Extensive kitchen technical knowledge and current culinary trends. Compliance with policies and procedures regarding health and safety, sanitation, chemical usage, fire procedures, and HACCP. Creative, innovative, and inspired to develop new and intriguing menus designed for appropriate clientele. Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs. Strong overall knowledge of menu preparation and presentation. Excellent interpersonal skills to deal effectively with guests, management, and other contacts. Ability to provide leadership and direction, contributing to the success of the organization through engagement, development, and mentoring of individuals and teams. Excellent customer service skills. Ability to lead and mentor a team. Excellent organizational skills; ability to function under time constraints and deadlines with attention to detail. Willingness and ability to work a flexible schedule, including nights and weekends. Experience working in a fast‑paced, busy, and somewhat stressful environment. #J-18808-Ljbffr Fontainebleau Las Vegas