Sous Chef

DESIMONE GAMING INC; Railroad Pass (NV); On-site; USD 28,000 - 33,000; Full time

Job summary

DESIMONE GAMING INC is seeking a full-time kitchen team member in Henderson, NV. The role requires managing all kitchen functions, from requisitioning to quality control, with a focus on sanitation and cost management.

Responsibilities include preparing meals according to recipes, maintaining cleanliness, and aiding in menu planning with the executive chef and managers. Must be able to work varied shifts, lift up to 50 pounds, and communicate in English effectively.

Qualifications

• Minimum 2 years of kitchen experience across roles (food prep, line cook, fry cook, expedite).
• Stability and reliability in fast-paced restaurant settings.
• Working knowledge of Health and Safety regulations.

Responsibilities

• Directly responsible for all kitchen functions including food requisitioning and preparation.
• Maintain quality standards, sanitation and cleanliness across shifts.
• Train staff in cooking methods, portion control and proper sanitation.
• Ensure compliance with recipes, portioning, cooking and serving standards.
• Oversee equipment cleanliness and preventative maintenance.
• Plan menus with chefs and managers and develop standard recipe cards.
• Monitor product receiving and storage per policies and procedures.
• Control food cost and waste according to recipes and guidelines.
• Schedule labor to meet business activity and ensure proper staffing.

Skills

Food preparation

Line cook

Fry cook

Expedite

Health & Safety

Customer service

Interpersonal skills

English communication

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.