Sous Chef
- Delivers exemplary hospitality for internal and external guests.
- Exceeds SNHD guidelines while maintaining a clean work environment.
- Fosters a positive work environment.
- Maintains healthy relationship with resort leadership.
- Effectively schedules line level staff to established pars.
- Must have SNHD Manager Card up to date.
- Must have TAM card up to date.
- Cognizant of the importance of waste control and limiting breakage.
- All other duties as assigned.
- Candidate must have at least 2-years' prior sous chef experience.
- Candidate must be experienced with computers, including Microsoft Office, and email.
- Candidate must be able to bend and lift to 50 lbs.
- Must be 21 years of age or older.
- Must be a team player and have a positive attitude.
- Kitchen does include vulnerability to hot kitchen elements and cleaning products.
- Candidate must be able to work a flexible schedule, weekends and holidays.
About Naxos:
Inspired by the taverns of Greece, Naxos Taverna at Red Rock Casino Resort & Spa is a story of exemplary culinary experience, purity of flavors, and gracious hospitality that captures the spirit of its namesake, Naxos. An island in the southeast of Greece in the Aegean Sea, Naxos was heralded in ancient times as the isle of Dionysus, the god of wine and celebration. An Elevated traditional style Taverna, featuring contemporary Greek fare from Chef Mark Andelbradt, Naxos Taverna serves approachable Mediterranean seafood-focused cuisine cooked from the soul.
About Oyster Bar at Red Rock:
Boosting one of the largest and freshest seafood menus in the city, Oyster Bar at Red Rock showcases more than 25 types of fish and several varieties of oysters, along with other seafood specialities, including the world-famous pan roast. Featuring an award-winning wine list, Oyster Bar at Red Rock brings the Summerlin area a dining experience unlike any other.
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