Sous Chef- La Strada

Caesars Entertainment•Reno, NV

12d•$20

About The Position

The Sous Chef is a senior hourly culinary role, responsible for leading line execution, maintaining station excellence, and supporting service flow. This position focuses on hands-on production, station leadership, professionalism and coaching line cooks during service. The Sous Chef needs to work the line and cover for breaks, vacations, changeovers, and callouts. Next in command after the Assistant Room Chef.

Requirements

Must be able to read, write, and verbally communicate effectively in English
Follow established company policies and procedures
Must think on their feet and make quick decisions
Lead assigned stations or shifts to ensure timely, accurate execution
Supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely, and problem solve using independent judgment and decision-making skills
Skill in establishing and maintaining effective working relationships with staff and guests
Support onboarding and cross-training of hourly culinary staff
Maintain proper use, cleaning, and handling of all kitchen equipment
Ensure station setup, breakdown, and cleanliness standards are met
Required knowledge of all culinary departments
High School diploma or equivalent
Responsible for maintaining sanitation and safety as set by Washoe County Health Department Guidelines in all kitchens of the restaurant
Utilize proper hand washing techniques
Must be able to push/pull and lift/carry 50 pounds unassisted
Must be able to work overhead
Must be able to tolerate repetitious hand/arm/wrist movements
Must be able to stand and walk for most of the shift
Must have the ability to shift back and forth between 2 or more activities in a timely manner and the ability to complete each
Must be able to tolerate hot and cold temperature fluctuations

Nice To Haves

Culinary degree and/or equivalent professional experience preferred
Prior lead or senior cook experience preferred
Minimum 5 years of progressive culinary experience across multiple stations

Responsibilities

Coach line cooks on technique, timing, and organization during service
Cook at busy change overs/callouts/vacations/breaks/volume surges as needed
Assist in production and quality levels of all food products, both incoming and outgoing
Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and products
Maintain open and daily communication with staff and management
Assist the Room Chefs and other Assistant Restaurant Chefs as needed
Check all storage areas daily communicating any problems in food storage, receiving, handling and temperature control
Maintain speed, organization, and consistency during service
Always maintain a high level of professionalism and strong work ethic on the line
Must have superior knife skills
Ensure all food safety, sanitation, and temperature standards are consistently met
Exemplify our core values, family style service, our mission and vision
Exemplify our DEI (diversity, equity, inclusion) culture
Performs other job-related duties as assigned