Executive Sous Chef

Las Vegas, NV
Full Time
Bardot Brasserie
Senior Manager/Supervisor
Mina Group is an industry-leading hospitality group led by James Beard Award-winning chef Michael Mina. We manage more than 40 concepts across the US, partnering with numerous industry leaders including the Four Seasons, MGM hotels, JW Marriott, and Bungalow Hospitality. Our goal is to elevate the craft of hospitality by delivering one-of-a-kind memories to our guests.  We will recruit and develop leaders who share our obsession with hospitality and embrace our values of empathy, adaptability, and selflessness.   


Our Ideal Candidate is:

A detail oriented culinary leader who will be a hands-on mentor in the kitchen with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will assist in leading all culinary operations, providing insight and guidance to every member of the kitchen staff, and work closely with the executive chef and corporate culinary and operations teams to further the success of the restaurant. You have expertise in cooking techniques, inventory control, labor cost management, an impeccable eye for detail, and a high level of professionalism.

What you bring to the table:
  • Personal Attributes
    • Exceptional communication and organizational skills
    • Gracious spirit of hospitality
    • Intellectual curiosity and emotional maturity
    • Continually strive to develop staff in all areas of food education
    • Ability to work clean, organized, and lead a team
  • Professional Attributes
    • Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
    • Knowledge of financial reporting and ability to analyze data
    • Have a strong eye towards development both personal and for your team
    • Desire to teach and mentor both your staff and culinary interns
  • Basic Qualifications
    • 4 years’ experience in a fine dining high volume kitchen, with at least 1 years in a leadership role
    • Culinary degree preferred
    • Knowledge of safety and hygiene protocols
    • Working knowledge of HR practices and labor laws
    • Ability to frequently lift up to 40 pounds
    • Have the stamina to work in excess of 40 hours per week
    • Spanish language skills a plus
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