Who are we hiring?

A Junior Sous Chef operates as the assistant to a Sous Chef, which means they are responsible for a majority of the same duties and responsibilities, such as inventory, kitchen staff management and food preparation. The Junior Sous Chef is responsible for assisting in overseeing and directing all aspects of the operation of the kitchen, and in providing functional assistance. The Junior Sous Chef coordinates activities and functions with other heads in the food and beverage department, especially in the absence of Sous Chef.

What will you do?

• Leads kitchen team in sous chefs’ absence, and carries out additional duties as specified by the Executive or Sous Chef
• Assist Executive Chef and Sous Chef with menu creation.
• Ensure that required MSG Sphere standards/methods are adhered to in the production and preparation of food – in quality, quantity, presentation, and safety.
• Ensure that the kitchen is organized and run to the highest possible levels of safety and hygiene.
• Aid in the training of new staff.
• Ensure all dishes are prepared according to specification from the Executive and Sous and served at the correct quality, portion size, and temperature.
• Keep work areas clean and organized before, during, and at the conclusion of an event.
• Ensure Department of Health guidelines are being met consistently.
• Complete opening and closing inventory check lists, ensure proper food rotation (FIFO) and minimize/track waste.
• Cleaning duties include but not limited to: scrubbing work surfaces and walls, sweeping, mopping and breaking down/cleaning all cooking equipment.
• Responsible for cooking and production needs as dictated by each specific location. General cooking and cooking of food items in the BOH kitchen spaces.
• Provide exceptional experiences for our guests, partners, and team members, including by adhering to our appearance and presentation guidelines while on-site.  

What do you need to succeed?

• 2-3 years minimum experience working in a professional kitchen or applicant without formal training would need one-year hands on training with direct supervision of a trained chef.
• Must have a Southern Nevada Food Handling Department of Health certification and Understanding of Southern Nevada DOH regulations.

Ideally, you’ll also have:

• Candidates who have completed a minimum of 60 credit hours of college-level coursework (representing 2 years), or have shown similar self-development through certifications, trade school coursework, etc. are preferred. Culinary School degree along with Sous Chef experience is preferred.
• The ability to execute multiple tasks in a high-pressured environment along with the ability to oversee multiple projects and ensure the highest quality standards.

Special Requirements

• Ability to walk/stand for the duration of the shift.                                                                                              
• Must be available to work a flexible schedule including early mornings, evenings, holidays, and weekends. 
• Must be able to carry up to 50lbs.
• Occasional kneeling, pushing, pulling, and lifting required.
• Certifications
  • Food Handler Safety Training Card

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