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Job Title:   Executive Sous Chef - American Fish
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ARIA Resort & Casino
Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over

  • Develop new menu items, test and write recipes.
  • Establish the day's priorities and assign production and prep task to staff to execute.
  • Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
  • Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.  Ensure that quality and details are being maintained.
  • Oversee daily operation of food and beverage activities.
  • Develop and maintain teamwork and morale of the culinary team.
  • Schedule and maintain budgeted labor costs as well as potential food cost.
  • Extensive knowledge of menu development and completion.
  • Ensure proper usage and rotation of all perishable food items to maintain minimal waste.
  • Insure that quality, fast service with excellent plate presentation is achieved, where speed of service is no longer than twenty (20) minutes for the entire meal.
  • Ensure that employees adhere to company and departmental policies and standards.
  • Perform all performance evaluations and counseling of culinary employees.
  • Understand Stratton Warren System for purchasing and ensures completion of cost transfers.
  • Maintain composure with owners and guests in demanding situations.
  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Maintain complete knowledge of correct maintenance and use of equipment.
  • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy.
  • Maintain positive guest relations at all times.
  • Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
  • Resolve guest complaints, ensuring guest satisfaction.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
  • Meet with the Executive Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up.
  • Inspect grooming and attire of staff; rectify any deficiencies.
  • Check and ensure that all opening duties are completed to standard.
  • Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
  • Monitor performance of staff and ensure all procedures are completed to the department standards.
  • Work on line during service and assist wherever needed.
  • Be aware of any shortages and make arrangements before the item runs out.
  • Observe guest reactions and confer with service staff to ensure guest satisfaction.
  • Inspect the cleanliness of the line, floor, all Kitchen stations.
  • Maintain proper storage procedures as specified by Health Department and Hotel requirements.
  • Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
  • Complete work orders for maintenance repairs and submit to Engineering.
  • Assist Catering Department with developing special menus for functions; meet with clients as requested.
  • Supervise and direct the organization and preparation of food for the Employee Cafeteria.
  • Ensure that excess items are utilized efficiently.
  • Monitor and ensure that all closing duties are completed to standard before staff sign out.
  • Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards.
  • Interview and hire new personnel according to Hotel policies and standards.
  • Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands.
  • Other related duties as necessary.

  • At least 6 years prior experience at a high volume, five star quality operation.
  • At least 5 years of management experience in food and beverage management.
  • Have prior experience in labor and food cost control.
  • Previously worked with all products and food ingredients.
  • Knowledgeable with planning and developing menus and recipes.
  • Good communication and organizational skills.
  • Strong coaching and development skills.
  • Ability to work in a high pressure environment.
  • Be a clear thinker, remaining calm and resolving problems using good judgment.
  • Excellent customer service skills.
  • Ability to lead and mentor a team.
  • Have interpersonal skills to deal effectively with all business contacts.
  • Professional appearance and demeanor.
  • Work varied shifts, including weekends and holidays.
  • High school diploma or equivalent.
  • At least an Associate’s Degree in Culinary Arts or recognized formal certified training program from a national association.
  • Able to effectively communicate in English, in both written and oral forms. 


  • Previous experience managing employees using a Collective Bargaining Agreement.
  • Previous experience working in a similar resort setting.