Sous Chef-Full Time

Fremont Hotel & Casino•Las Vegas, NV

17d

About The Position

The Sous Chef coordinates and administers food preparation, presentation, and service procedures as directed by the Executive Chef. The role monitors prepared-food quantities, ensures food is properly rotated and used to prevent waste, and oversees preparation for consistency, flavor, presentation, and portion control. The Sous Chef also monitors staffing and employee performance, provides instruction, delegates assignments, requisitions stock, and maintains clean, sanitary, and safe kitchen and storage areas.

Requirements

Excellent communication skills.
Ability to obtain and maintain any necessary licenses and certifications.
Ability to stand and walk for the majority of the shift.
Ability to lift, carry, and maneuver up to 40 pounds.
Ability to grasp, reach, bend, lift, and kneel.

Nice To Haves

One year of experience in the same or a similar position is preferred.

Responsibilities

Coordinate and carry out food preparation, presentation, and service procedures as directed by the Executive Chef.
Monitor prepared-food quantities and ensure quality and quantity standards are met.
Rotate and use stored food appropriately to prevent waste.
Oversee food preparation for consistency, flavor, presentation, and portion control.
Monitor staffing levels, early-out requests, and overtime.
Keep kitchen and storage areas clean, sanitary, and compliant with health and safety standards.
Delegate work assignments to cooks and other kitchen staff.
Monitor employee performance, instruct employees in job duties, and administer disciplinary action.
Requisition stock according to business needs and par levels.
Keep kitchen, storage, and related areas clean and free of safety hazards.