Sous Chef

Desimone Gaming; Railroad Pass (NV); On-site; USD 28,000 - 33,000; Full time

Job summary

Desimone Gaming is seeking a Full Time Kitchen Supervisor at Railroad Pass, Henderson, NV. The role involves managing all kitchen functions, ensuring quality, sanitation, and adherence to recipes and portions, while maintaining records and coordinating with chefs.

The candidate will plan menus with the Executive Chef, manage deliveries, control costs, and schedule labor to meet business needs. Strong English communication and health & safety knowledge are required.

Qualifications

• Minimum 2 years of varied kitchen experience (food prep, line cook, fry cook, expedite).
• Excellent customer service and interpersonal skills.
• Able to work standing for long periods and lift up to 50 pounds.
• English communication skills (written and oral).
• Knowledge of health and safety regulations.

Responsibilities

• Directly responsible for kitchen functions including requisitioning, preparation and quality standards.
• Ensure food is prepared and served according to recipes and standards.
• Fill in to support guest service and operations.
• Prepare required paperwork, reports and schedules.
• Maintain cleanliness and sanitation of all equipment and areas.
• Plan menu items with chefs and establish standard recipe cards for new items.
• Receive and inspect deliveries and manage product spec compliance.
• Control food cost and waste according to recipes and procedures.
• Oversee staff performance appraisals and labor scheduling.

Skills

Kitchen experience

Food safety

Team training

Education

High School diploma or equivalent

Job description

Job Details

• Job Location: Railroad Pass - Henderson, NV 89002
• Position Type: Full Time
• Salary Range: $20.00 - $24.00 Hourly
• Job Shift: Swing
• Job Category: Restaurant - Food Service

Job Description

• Directly responsible for all kitchen functions including food requisitioning, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with Executive Chef & restaurant managers to plan menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are requisitioned according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.

Qualifications

Required

• A minimum of 2 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expedite.
• At least 1 to2 years’ experience in a similar capacity.
• Be able to reach, bend, stoop and frequently lift 50 pounds.
• Working knowledge of the Health and Safety regulations.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Excellent customer service skills as well as interpersonal skills to deal effectively with all business contacts.
• Work varied shifts, including weekends and holidays.
• Ability to take initiative and exhibit flexibility.
• Able to effectively communicate in English, in both written and oral forms.

Preferred

• At least 2 year of related kitchen experience.
• High School diploma or equivalent.
• Previous experience working in a similar resort setting.