SOUS CHEF

Cactus Petes•Jackpot, NV

18d

About The Position

The Sous Chef provides guidance and daily supervision to department staff and supports operational goals, performance, and profit objectives. The role prepares menu items according to restaurant specifications, follows prep lists, and ensures kitchens are stocked and ready for service. It also supports budget compliance, cost controls, inventory management, quality assurance, and regulatory compliance. The Sous Chef promotes and models superior customer service, ensures team members follow service standards, and addresses issues as they arise. The position assists the Chef de Cuisine with administrative duties, including maintaining attendance records, and maintains confidentiality in departmental and company matters. The role may require working any shift, including nights, weekends, and holidays, according to business needs.

Requirements

Associate degree (A.A.) in culinary arts or a related field and at least two years of culinary experience, or an equivalent combination of education and experience.
At least one year of previous supervisory experience.
Excellent written and verbal communication skills; fluency and literacy in English.
Proficiency in Microsoft Office applications, including Excel, Word, and Outlook.
Ability to maintain confidentiality and professionalism.
Ability to write reports, business correspondence, and procedure manuals.
Ability to present information effectively and respond to questions from managers, clients, customers, and the public.
Ability to collaborate and communicate effectively with team members at all levels of the organization.
Ability to perform arithmetic calculations and compute rates, ratios, and percentages, and to draw and interpret bar graphs.
Ability to interact with guests, staff, and colleagues and resolve problems and conflicts diplomatically and tactfully.
Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate.

Responsibilities

Provide guidance and daily supervision to department staff.
Support operational goals and monitor performance and profit objectives.
Adhere to scheduling and coordinate concerns with the manager while attending to guest satisfaction.
Prepare menu items as listed for each restaurant, follow prep lists, and ensure kitchens are stocked and ready for service.
Support compliance with departmental budgets.
Promote and demonstrate superior customer service in accordance with department and company standards and programs.
Ensure team members follow customer service standards and address issues as they arise.
Assist with cost control methods and procedures by monitoring pars and inventory in each restaurant.
Assist the Chef de Cuisine with administrative duties, such as tracking and maintaining attendance records.
Help maintain established quality assurance procedures and health department and customer service standards.
Ensure regulatory compliance within the area of authority and report potential issues to management.
Maintain strict confidentiality in departmental and company matters.