The job below is no longer available.
Sous Chef (2) - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Laughlin, Nevada |
About this job
Job Summary:
Knowledge and experience to handle all culinary facets of running a restaurant 1 year in a Sous chef position or similar title. Must have culinary management experience. Must be able to accommodate flexible work schedule. Ability to work any station in the kitchen Desired Skills: Hard working, desire to learn, excellent employee relation skills, ability to follow instructions. Stratton Warren, Time Works, Microsoft Excel and Word. Culinary degree preferred.
Job Summary:
Assign, in detail, specific duties to all employees under supervision to ensure efficient kitchen operation; Train and supervise kitchen staff in proper preparation of menu items; Assist in preparation of food items according to standard recipes and/or as specified on guest check to ensure consistency of product; Monitor and enforce compliance with regulations regarding receiving, storage, and rotation of food products; Adhere to cost and quality control procedures.; Provide clear direction to staff, through both verbal and written instructions. Monitor dispersion of work assignments and adjust staff accordingly; Supervise staff to include training, counseling, and discipline; Recommend policies, procedures, and training to provide enhanced service and increase productivity; Monitor and control food costs through ordering and inventory control; Maintain cleanliness of work station to hotel standards; Report any equipment in need of repair or service to the chef and engineering.
Qualifications:
High School Diploma
Health Card
Knowledge and experience to handle all culinary facets of running a restaurant 1 year in a Sous chef position or similar title. Must have culinary management experience. Must be able to accommodate flexible work schedule. Ability to work any station in the kitchen Desired Skills: Hard working, desire to learn, excellent employee relation skills, ability to follow instructions. Stratton Warren, Time Works, Microsoft Excel and Word. Culinary degree preferred.
Job Summary:
Assign, in detail, specific duties to all employees under supervision to ensure efficient kitchen operation; Train and supervise kitchen staff in proper preparation of menu items; Assist in preparation of food items according to standard recipes and/or as specified on guest check to ensure consistency of product; Monitor and enforce compliance with regulations regarding receiving, storage, and rotation of food products; Adhere to cost and quality control procedures.; Provide clear direction to staff, through both verbal and written instructions. Monitor dispersion of work assignments and adjust staff accordingly; Supervise staff to include training, counseling, and discipline; Recommend policies, procedures, and training to provide enhanced service and increase productivity; Monitor and control food costs through ordering and inventory control; Maintain cleanliness of work station to hotel standards; Report any equipment in need of repair or service to the chef and engineering.
Qualifications:
High School Diploma
Health Card
Your Privacy Choices