Lead Sous Chef at Rail City Casino

Sparks, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

27 Jan, 26

Salary

0.0

Posted On

29 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sous Chef, Food Preparation, Menu Creation, Inventory Management, Food Safety, Team Leadership, Customer Satisfaction, Multitasking, Professionalism, Training, Communication, Problem Solving, Time Management, Sanitation, Quality Control, Staff Supervision

Industry

Gambling Facilities and Casinos

Description

Description Job Summary: The Lead Sous Chef performs any duty or task required by the Kitchen Manager/ Executive Chef and prepares all menu items to established specifications. Expected to guide the kitchen staff through their actions and behaviors and by following proper procedures. Qualifications: Minimum one year’s experience working as a Sous Chef in a casual dining restaurant. Requirements Essential Job Functions: Works on the line and in the kitchen as directed by Management. Must be able to always maintain a high standard of professionalism. Orders all essential food and supply items for the restaurant. Create and cost menu items for Marketing and holiday events. Create and maintain proper food prep/building/plating materials for training. Preps food for service regarding all Health Department codes and practices. Ensures that every dish or menu item prepared is up to established standards prior to leaving the Kitchen for table service. Must be able to multitask and work in a fast-paced, high-pressure environment. Ensures that food items (both hot and cold) are properly stored, labeled, and rotated. Assists with the inventory of all food and supplies as needed daily and provide staff with guidance regarding prep and pars. Assists with putting food shipments away as needed. Adheres to all departmental, health, and safety standards. Ensures efficient delivery and proper presentation of meals. Stocks and/or directs staff to stock any items that need replenishing daily. Preps bulk items as required according to recipe with product consistency and quality as primary concerns. Maintains cleanliness and personal hygiene in accordance with all state/government agency rules and requirements. Is available to be the first to cover shifts in the event of staff shortages. Assists Kitchen Staff with duties, including, but not limited to, prep work, dishwashing, stocking, and general upkeep/cleaning of the Kitchen area. Trains, schedule and supervise kitchen staff to unsure they meet high standards of performance, sanitation and safety. Resolves complaints/service deficiencies and ensures the highest levels of customer satisfaction. Maintains proper staffing levels based on business needs. Provides guidance and leadership to the Kitchen staff. Communicates to Kitchen Manager/Executive Chef any work-related issues that occur during an assigned shift, including employee relations or performance issues, facility, or safety issues. Able to work effectively both in a team setting and as an individual. Keeps strict confidentiality regarding the Company, employees, and Company operations including, but not limited to, wage and salary information, employee disciplinary actions taken, employee terminations or pending terminations. Must have thorough knowledge of hot can cold food preparation and proper storage. Assists with supervision of multiple employees and delegates workloads in a manner that is fair, consistent, and effective. Work Environment and ADA Requirements: Must be able to stand for the entire shift. Must be able to work in an environment with loud background noise. Must be able to lift, push, pull and carry up to 50 pounds. Must be able to stoop, bend, reach, twist, crouch, squat, lift. Must be able to listen and respond to visual and aural cues. Must be able to operate within confined spaces and perform acts of repetitive motion. Required Work Cards/Licenses/Certificates: ServSafe Certification This job description and analysis in no way or form states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties as assigned by their supervisor or manager.

Responsibilities

The Lead Sous Chef prepares all menu items to established specifications and guides the kitchen staff in their actions and behaviors. They are responsible for maintaining high standards of food quality and safety while ensuring efficient kitchen operations.