F & B - Sous Chef - Full-time / Part-time

JOB TITLE: Sous Chef STARTING RATE: $10.50 (Buffet, EDR & Coffee Shop) / $12.00 (Steakhouse) MINIMUM AGE REQUIREMENT: 21 years old LICENSE/CERTIFICATION: S. Nevada Health District Health Card JOB SUMMARY: The Sous Chef is responsible for providing team leadership and support in production and/or service of multiple food products from a specified menu to guests. JOB QUALIFICATIONS: A successful Sous Chef must have demonstrated experience in most aspects of the Food Industry and have strong attention to details. He/she will take accountability for a??on the spota?? decisions made with limited information. Candidate must possess conflict resolution and problem solving skills as well as computer literate with computer programs specifically designed for ordering supplies (MMS). This position requires excellent communication, leadership and motivational skills. ESSENTIAL JOB FUNCTIONS: Prepare menu items and recipes according to production and quality standards. Assign and monitor food production needs to team members and ensure production needs are met as required by customer flow. Adhere to all food handling and sanitation guidelines. Interpersonal skills sufficient to interact effectively and tactfully with diverse department personnel at various levels and with the public. Operating equipment such as mixers, food processors, food cutters, meat slicers, blenders, gas range, flat top grill, char broiler, hot wells, and deep fat fryers. Assist Room Chef & Director in leading, motivating, training, coaching, and disciplining food services employees. Other job related duties as assigned or instructed by management. CUSTOMER SERVICE EXPECTATIONS: Strive to deliver world-class products and service for our guests. Interacting effectively with guests and team members and managers in a high volume publiccontact setting using positive body language, direct eye contact, active listening, and problem solving techniques. Display to the guest that they are the most important person at this moment. Take ownership and have an "It's my job" attitude. PHYSICAL DEMANDS: The work requires some physical exertion such as long periods of standing; walking over rough, uneven, or rocky surfaces; recurring bending, crouching, stooping, stretching, reaching, or similar activities recurring lifting heavy objects over 50 pounds. The work may require specific, but common, physical characteristics and abilities such as above-average agility and dexterity. WORK ENVIROMENT: The work environment involves everyday risks or discomforts requiring normal safety precautions typical of such places as kitchens, restaurants, bars, coolers, offices, meeting and training rooms, libraries, residences and commercial vehicles, e.g., use of safe work practices with kitchen equipment, avoidance of trips and falls, observance of fire, health and safety regulations and traffic signals, etc. The work area is adequately lighted, heated, and ventilated. This is a 24 hour/7 day a week work environment with varying shifts including weekends and holidays. The Spectrum. Category: , Keywords: Sous Chef