Nevada Staffing
divh2Sous Chef - Fine Dining/h2pSchedule: Full Time/ppLocation: Reno, NV/ppSalary: $50,000 to $60,000 per year/ppMinimum/Preferred Requirements:/pulliOrganized, prioritize work, and meet deadlines./liliComprehend and follow supervisors instructions./liliMaintain a neat, clean, and well-groomed appearance./liliAble to work with interruptions./liliStrong knowledge of food service industry, cuisines, and beverages./liliAbility of simple reading, writing, math, and task completion skills is required./liliMust have the following skills: coordination, analyzing, precision working, following instructions, memorization, problem solving, independent judgment, and decision making./liliFlexible to work all shifts including holidays, nights, and weekend hours as business needs dictate./liliMust be a minimum of 21 years of age./li/ulpEducation and/or Experience:/pulliMinimum 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./li/ulpPhysical Demands:/pulliWhile 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./liliMust be able to push/pull 25lbs or less frequently and 75lbs or less occasionally./liliThe team member will constantly have repetitive use of both feet, both hands, and require constant dominant light and firm/strong grasping motions./liliFrequent non-dominant light and firm/grasping motions will be required as well./liliFinger dexterity of both hands will be constantly required./liliConstant use of vision abilities is required including distance, depth perception, field of vision, and color vision./li/ulpWork Environment:/pulliWork performed consistently indoors alone and frequently with and around others with the occasional work performed outdoors./liliTeam member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment, mechanical, and other electrical devices./liliTeam member will be exposed to extreme heat, extreme cold, and possible wet and/or humid environments./liliThe noise level in the work environment is usually moderate to loud./liliTeam member may be exposed to fumes/odor and/or secondhand smoke./liliTeam member will be around moving objects, slippery surfaces, and flame/heat generated devices./li/ulpJob Responsibilities/Duties:/pulliSupervise production of all butchering, sauce, vegetable, and garnish production./liliEnsure good turnover of products by practicing and maintaining proper rotation./liliMonitor team member performance, product quality, and production flow./liliFoster improvements where needed./liliParticipate 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./liliAudit food storeroom items for quality and consistency, food cost, and revenues./liliEnforce daily sanitation, hand washing, and safety codes./liliAnalyze feedback from guests, make judgments, and take action to implement suggestions for improvement./liliListen and respond to guest inquiries using a positive, clear speaking voice./liliAnswer questions and offer assistance to provide guest satisfaction./li/ul/div