Grand Sierra Resort
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Sous Chef - Fine Dining
role at
Grand Sierra Resort
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.
Knowledge, Skills and 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.
Basic reading, writing, math, and task completion skills.
Skills: coordination, analyzing, precision work, 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.
Minimum age: 21 years.
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
Constant standing, occasional sitting, walking, reaching overhead, bending, crouching, kneeling, climbing, and balancing during the shift.
Must be able to push/pull 25 lbs or less frequently and 75 lbs or less occasionally.
Repeated use of both feet and hands, requiring dominant light and firm/strong grasping motions; non‑dominant light and firm/grasping motions also required. Finger dexterity of both hands constantly required.
Constant use of vision abilities including distance, depth perception, field of vision, and color vision.
Physical demands described are representative of those required. Reasonable accommodations may be made for disabilities.
Work Environment
Worked consistently indoors with optional outdoor tasks. Face‑to‑face verbal contact with others and computer/electrical equipment during extended shifts.
Exposure to extreme heat, cold, and possible wet/humid environments.
Noise level usually moderate to loud.
Exposure to fumes/odor and/or secondhand smoke. Around moving objects, slippery surfaces, and flame/heat generated devices.
Reasonable accommodations may be made for disabilities.
Seniority Level
Entry level
Employment Type
Full‑time
Job Function
Management and Manufacturing
Industries
Hospitality
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Sous Chef - Fine Dining
role at
Grand Sierra Resort
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.
Knowledge, Skills and 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.
Basic reading, writing, math, and task completion skills.
Skills: coordination, analyzing, precision work, 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.
Minimum age: 21 years.
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
Constant standing, occasional sitting, walking, reaching overhead, bending, crouching, kneeling, climbing, and balancing during the shift.
Must be able to push/pull 25 lbs or less frequently and 75 lbs or less occasionally.
Repeated use of both feet and hands, requiring dominant light and firm/strong grasping motions; non‑dominant light and firm/grasping motions also required. Finger dexterity of both hands constantly required.
Constant use of vision abilities including distance, depth perception, field of vision, and color vision.
Physical demands described are representative of those required. Reasonable accommodations may be made for disabilities.
Work Environment
Worked consistently indoors with optional outdoor tasks. Face‑to‑face verbal contact with others and computer/electrical equipment during extended shifts.
Exposure to extreme heat, cold, and possible wet/humid environments.
Noise level usually moderate to loud.
Exposure to fumes/odor and/or secondhand smoke. Around moving objects, slippery surfaces, and flame/heat generated devices.
Reasonable accommodations may be made for disabilities.
Seniority Level
Entry level
Employment Type
Full‑time
Job Function
Management and Manufacturing
Industries
Hospitality
#J-18808-Ljbffr