The Sous Chef assists the Executive Sous Chef and Chef develop and implement current menu items and cooking techniques.

Job Focus:

Focus is on, but not limited to the following:

Assumes complete charge of kitchen on respective shifts. Supervises and maintains cooking standards and techniques of line level employees. Works all stations as required.
Provides leadership for subordinates.
Assumes the accountability and the responsibilities of Supervisors in their absence.
Enforces proper procedures.
Prepares orders for daily and upcoming functions. Ensures proper usage and rotation of all food items. Checks freshness and quality of food and presentation. Maintains proper inventory levels.
Oversees all food preparation and production. Expedites all event food orders.
Maintains safety and Health Department standards.
Handles employee complaints and resolves problems as they arise.
Participates in menu design and implementation.
Performs other job related duties as assigned.

IN ADDITION TO THE ESSENTIAL JOB FOCUS, THIS POSITION WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:

Accountability
Development
Working relationships
Judgment
Quality of work
Job skills knowledge
Productivity
Dependability
Reliability
Written communication
Verbal communication
Manageability

Qualifications:

2 years’ experience in high volume restaurant management
High School Diploma or equivalent work experience required
Proof of eligibility to work in the United States
Possesses and maintains all required work cards
Valid Driver’s License
21+ years of age
Maintain a professional, neat and well-groomed appearance adhering to established appearance standards
Positive, can-do attitude, ability to work full time and eagerness to gain experience and learn
Supreme attention to detail, highly organized and efficient
Resourcefulness and a strong work ethic a must
Individual must demonstrate integrity and professionalism
Strong Administrative writing skills, proficiency in Microsoft Office a must

WORK ENVIRONMENT:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Must possess the ability to access all areas of the restaurant, the ability to move frequently & freely about facility, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. without restriction, work in close quarters or small rooms and is occasionally exposed to hot, cold, wet and/or humid condition and work environmental factors include noise, dust, and smoke.

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The Story

El Dorado Cantina was founded in 2014 with a mission to combine organic and non-GMO ingredients with authentic Mexican cuisine inspired by regional recipes across Mexico. At El Dorado Cantina, every item on the menu is made fresh daily from the finest available products. You won’t find canned products or microwaves inside an El Dorado Cantina kitchen – short-cuts like those remove nutrients from the dish before it even reaches the table. We care where your food comes from and we happily share all of our vendors, farms, and kitchen practices with our customers.

Michael Pollan, author of The Omnivores Dilemma, famously stated that “You are what your food eats”. This powerful statement was the driving force behind El Dorado Cantina.

OUR COMMITMENT

El Dorado Cantina has quickly become a popular destination for celebrities, dignitaries, business professionals, locals, and tourists alike. It has been recognized as the “Best Mexican Restaurant in Las Vegas” multiple years running by the Las Vegas Review-Journal’s annual “Best of Las Vegas” poll; one of the top five Mexican restaurants in the U.S. by Yelp two years in a row, and was named as the #28 Top Restaurant in the U.S. by Yelp in 2016.

El Dorado Cantina believes in using sustainably raised products and carefully selects those products from specialized farms, family businesses, and vendors across the United States. While El Dorado Cantina believes in using organic and GMO-free products, we cannot guarantee that those organic and GMO-free products in every location will be available or offered. When faced with shortages of organic and GMO-free products, El Dorado looks for the next best farm or vendor available.

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1. How many years of kitchen management experience do you have?*

2. What is your availability? Please be as detailed as possible.*

3. What has been your favorite restaurant job and why?*

4. On your staff, there is an incredibly capable line cook but he/she is always late, sometimes upwards of an hour. How do you address the situation with her? What do you do if your first attempt to resolve the tardiness with her is not successful?*

5. How can an executive chef/owner best support you? What do you need from an executive chef/owner to do your job well?*

6. What characteristics and skills make a great line cook?*

7. Describe your management style.*

8. Why should we hire you?*

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Benefits & Perks

30% off meal discount

Insurance offerings for full-time employees

Paid Time Off

Opportunities for Growth

Performance Bonuses