Sous Chef - Food Hall (Las Vegas)

Position Overview The primary responsibility of the Sous Chef – Restaurant is to standardize, maintain, execute and continuously improve quality of culinary standards to guests’ satisfaction. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures. Essential Duties & Responsibilities Monitor daily activities of the line cooks to ensure recipe integrity, quality of meals, production/prep are complete according to standards set …