Job Type
Full-time
Description
Gold Ranch in Dayton is looking for a Sous Chef to work variable shifts at multiple locations!
Responsible for preparing recipes and food items in accordance with Truckee Gaming standards of excellence.
The 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. Assists with supervision of multiple employees, at multiple locations and delegates workloads in a manner that is fair, consistent, and effective.
Requirements
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.
- 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 safely stored, labeled, and rotated.
- Assists with the inventory of all food and supplies as needed daily.
- Assists with putting food shipments away as needed.
- Adheres to all departmental, health, and safety standards.
- Ability to work in a high pressure, demanding environment.
- 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 new employees, focusing on consistency and food quality.
- 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 operations.
- Must have thorough knowledge of hot/cold food preparation and proper storage.
Education/Experience: - Culinary or Apprenticeship Program preferred.
- Minimum 2 years' experience working as a Sous Chef within a similar environment.
- 1 Year of Management experience.
Computer Skills: - Ability to use keyboard, 10 key calculator and other office equipment.
Certificates and Licenses: - ServSafe Certification preferred.
- Must be at least 21 years of age.
- Must have a Driver's License
Physical Requirements: - Must be able to stand and exert well-paced motion with full range of mobility for up to 8 consecutive hours.
- Must be able to work in extreme temperatures varying from +110F kitchens to -10F freezers, possibly for one hour or more.
- Must have the ability to bend, squat, climb, walk, see clearly, and hear well.
- Ability to occasionally lift up to 50 lbs. and push 250 lbs. carts.
- Ability to frequently carry and lift food trays/items of up to 30lbs. throughout shift.
- Must be able to operate within confined spaces and perform acts of repetitive motion.