Job 147760 - Sous Chef - China Poblano Las Vegas, NV - Think Food Group

What brings Mexico and China together? 

You could start with the Spanish galleons that first sailed the Pacific in 1565 in the reign of King Philip II. Along with the lucrative trade in silk and silver, they brought Asian spices and fruit to Mexico, and New World peppers to the Middle Kingdom of China. They also brought the legend of an Asian girl kidnapped by pirates and shipped to Mexico, known as La China Poblana.

Under the direction of renowned chef José Andrés and his ThinkFoodGroup, China Poblano continues a voyage, first dreamed by Christopher Columbus, that has connected East and West for the last five centuries.

CHINA POBLANO SOUS CHEF

 Sous Chef

Lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and TFG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef.

Culinary Leadership Work with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP''s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. 
 

Skills & Knowledge
Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred.
Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required.
Requires developed communication skills, both verbal and written. 
Most tasks are performed independently or in a team environment with the employee acting as a team leader. 
Ability to maintain compliance with all local, state and federal laws and regulations.
Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees'' performance in a fair and consistent manner.
Extensive knowledge of food industry, restaurants and competitive markets.
Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. 

Abilities & Working Conditions
This position will spend 100% of the time standing or walking.
Must be able to stand and exert well-paced mobility for up to 8 hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. 
Must be able to lift up to 15 lbs. on a regular and continuing basis.
May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests and employees.
Requires manual dexterity to use and operate all necessary equipment. 
Requires working nights, weekends and holidays.