Sous Chef - In-Room Dining (Graveyard)

Job Description
The Sous Chef is responsible for supporting culinary management in all aspects of cost control, completing inventories and food requisitions, managing and training kitchen staff, supporting the chef de parties and cooks as necessary, supervising the production of food at all stations while ensuring food quality is according to outlet standards. This position ensures that all government health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are followed.
Job Responsibilities:
Operational Management includes, but is not limited to, the following:
Maintain consistent Wynn food quality standards.
Monitor and improve consistency of food quality to enhance overall customer experience.
Ensure standards and policies are available for staff to create and maintain a safe workplace and environment.
Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety.
Actively encourage and support team members to participate in decision making processes to assume responsibility and authority.
Identify best practices and determine quality and efficiency measures as benchmarks for own performance.
People Management includes, but is not limited to, the following:
Ensure direct reports conform to Wynn policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity.
Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance.
Maintain the Wynn core values in conducting business.
Mentor staff through ongoing on the job coaching and positive reinforcement.
Provide ongoing reward and recognition of employees by utilizing applicable recognition programs.
Involve all members of management in decision making process thereby giving the team a bigger picture perspective.