Sous Chef

Peppermillcareers; Reno (NV); Hybrid; USD 55,000 - 75,000; Full time

Job summary

Peppermill restaurant is seeking a Sous Chef to lead daily food preparation and production. You will work closely with the Restaurant Chef and Assistant Master Cooks to maintain par stocks, inventory control and quality standards for high-volume service.

Ideal candidates have a culinary background with emphasis on high-volume, quality cuisine and sanitation skills, plus the ability to teach and train other culinarians. High school/GED or culinary training preferred.

Qualifications

• High-volume, high-quality cuisine experience preferred.
• Strong sanitation and safety practices.
• Ability to teach and train fellow culinarians.

Responsibilities

• Prepare high quality and consistent food products.
• Work with Restaurant Chef and Assistant Master Cooks on par stocks and inventory.
• Check and maintain kitchen equipment; report damage to management.
• Supervise kitchen activities in conjunction with the Chef.
• Rotate all food products in walk-ins and freezers.
• Demonstrate teamwork and support fellow culinarians as needed.
• Adhere to all food standards, specifications, and recipes.
• Follow sanitation procedures and report unsafe conditions.

Education

High school diploma or GED

Culinary apprenticeship

Culinary school graduate

Teach and train fellow culinarians

Job description

The Sous Chef is responsible for the daily food preparation and food production of the Peppermill restaurant.

Duties:

To prepare high quality and consistent food products.

Works in close conjunction with Restaurant Chef and Assistant Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods.

Checks and maintains all kitchen equipment and reports any damaged or broken pieces to management.

Responsible for kitchen supervision in conjunction with the Chef.

Rotates all food products in walk‑ins and freezers.

Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever necessary.

Proficient in and maintain all food standards, specifications, and recipes as outlined by the Chef and Executive Chef.

Follows all sanitation procedures.

Ensures that all safety standards are followed and reports all unsafe conditions to management.

Qualifications:

High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate preferred.

Two or more years in a restaurant/casino or individual restaurant, pertaining to the specialized high-volume areas.

Must be familiar with all aspects of the cuisine for the restaurant

Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills.

Ability to teach and train fellow culinarians.