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- Reno, NV
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Sous Chef Fine Dining Full Time Varies
Salary
Job Description
Sous Chef - Fine Dining Schedule: Full Time Location: Reno, NV Salary: $50,000 to $60,000 per year Minimum/Preferred Requirements: • 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. 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. Job Responsibilities/Duties: • 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.Min Qualification
• 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 abilit... • 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 • Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision see moreApplying Instructions
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