Swing-Shift Sous Chef: Menu Development & Kitchen Leader

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

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.