Lead Sous Chef: High-Volume Kitchen & Guest Experience

Grand Sierra Resort; Reno (NV); On-site; USD 50,000 - 70,000; Full time

Job summary

Grand Sierra Resort is seeking a kitchen supervisor to oversee production across butcher, sauce, vegetable and garnish teams in a high-volume resort kitchen in Reno, NV. You will ensure proper product rotation, monitor staff performance and quality, and collaborate with cooks to meet productivity and cost controls.

You will audit storeroom items, enforce sanitation and safety codes, analyze guest feedback, and respond to inquiries with a positive, clear speaking voice to drive guest

Qualifications

• Minimum 2 years’ culinary experience in a high volume kitchen required or equivalent.
• Ability to organize, prioritize tasks and meet deadlines.
• Strong knowledge of food service industry, cuisines and beverages.
• Must be 21 years of age or older.

Responsibilities

• Supervise production of all butchering, sauce, vegetable and garnish production.
• Maintain proper product rotation to ensure turnover.
• Monitor team member performance, product quality and production flow.
• Assist cooks and team in preparing, cooking and presenting food per standards.
• Audit storeroom items for quality, cost and revenues; enforce sanitation and safety codes.
• Analyze guest feedback and implement improvements.
• Respond to guest inquiries with a positive, clear voice; assist to ensure satisfaction.
• Other duties as assigned within the scope of this position.

Skills

Organized

Follow instructions

Neat appearance

Work with interruptions

Food service knowledge

Reading/Writing/Math

Coordination

Analytical thinking

Precision work

Memorization

Problem solving

Independent judgment

Decision making

Flexibility with shifts

Job description

Grand Sierra Resort is seeking a kitchen supervisor to oversee production across butcher, sauce, vegetable and garnish teams in a high-volume resort kitchen in Reno, NV. You will ensure proper product rotation, monitor staff performance and quality, and collaborate with cooks to meet productivity and cost controls.

You will audit storeroom items, enforce sanitation and safety codes, analyze guest feedback, and respond to inquiries with a positive, clear speaking voice to drive guest