Sous Chef - Casual Dining - Full Time

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

Essential Duties And Responsibilities

• Supervise production of all butchering, sauce, vegetable and garnish production.
• Ensure good turnover of products by practicing and maintaining proper rotation.
• Monitor team member performance, product quality and production flow. Foster improvements where needed.
• Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
• Audit food storeroom items for quality and consistency, food cost and revenues. Enforce daily sanitation, hand washing and safety codes.
• Analyze feedback from guests, make judgments and take action to implement suggestions for improvement.
• Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction.
• Any other duties as assigned within the scope of this position.

Essential Duties And Responsibilities

Primary duties and responsibilities include, but are not limited to, the following:

• Supervise production of all butchering, sauce, vegetable and garnish production.
• Ensure good turnover of products by practicing and maintaining proper rotation.
• Monitor team member performance, product quality and production flow. Foster improvements where needed.
• Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
• Audit food storeroom items for quality and consistency, food cost and revenues. Enforce daily sanitation, hand washing and safety codes.
• Analyze feedback from guests, make judgments and take action to implement suggestions for improvement.
• Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction.
• Any other duties as assigned within the scope of this position.

Knowledge/Skills/Abilities

• Organized, prioritize work, and meet deadlines.
• Comprehend and follow supervisor’s instructions.
• Maintain a neat, clean and well-groomed appearance.
• Able to work with interruptions.
• Strong knowledge of food service industry, cuisines and beverages.
• Ability of simple reading, writing, math, and task completion skills is required.
• Must have the following skills: coordination, analyzing, precision working, following instructions, memorization, problem solving, independent judgment, and decision making.
• Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.
• Must be a minimum of 21 years of age.

EDUCATION And/or EXPERIENCE

• Minimum 2 years’ culinary experience in a high volume restaurant kitchen required or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

PHYSICAL DEMANDS

• While performing the duties of this job, the team member is constantly standing, occasionally sitting, walking, reaching overhead, bending over, crouching, kneeling, climbing, and balancing during the duration of their shift.
• Must be able to push/pull 25lbs or less frequently and 75lbs or less occasionally.The team member will constantly have repetitive use of both feet, both hands, and require constant dominant light and firm/strong grasping motions. Frequent non-dominant light and firm/grasping motions will be required as well. Finger dexterity of both hands will be constantly required.
• Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision.
• The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

• Work performed consistently indoors alone and frequently with and around others with the occasional work performed outdoors. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment, mechanical, and other electrical devices.
• Team Member will be exposed to extreme heat, extreme cold, and possible wet and/or humid environments.
• The noise level in the work environment is usually moderate to loud
• Team Member may be exposed to fumes/odor and/or secondhand smoke. Team Member will be around moving objects, slippery surfaces, and flame/heat generated devices.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.