Sous Chef - Fine Dining

Join to apply for the Sous Chef - Fine Dining role at Grand Sierra Resort

• Supervise production of all butchering, sauce, vegetable and garnish production.
• Ensure good turnover of products by practicing and maintaining proper rotation.
• Monitor team member performance, product quality and production flow. Foster improvements where needed.
• Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
• Audit food storeroom items for quality and consistency, food cost and revenues. Enforce daily sanitation, hand washing and safety codes.
• Analyze feedback from guests, make judgments and take action to implement suggestions for improvement.
• Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction.
• Any other duties as assigned within the scope of this position.

• Organized, prioritize work, and meet deadlines.
• Comprehend and follow supervisor’s instructions.
• Maintain a neat, clean and well‑groomed appearance.
• Able to work with interruptions.
• Strong knowledge of food service industry, cuisines and beverages.
• Basic reading, writing, math, and task completion skills.
• Skills:
  
  coordination, analyzing, precision work, following instructions, memorization, problem solving, independent judgment, and decision making.
• Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.
• Minimum age: 21 years.

• Minimum 2 years’ culinary experience in a high‑volume restaurant kitchen required, or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

• Constant standing, occasional sitting, walking, reaching overhead, bending, crouching, kneeling, climbing, and balancing during the shift.
• Must be able to push/pull 25 lbs or less frequently and 75 lbs or less occasionally.
• Repeated use of both feet and hands, requiring dominant light and firm/strong grasping motions; non‑dominant light and firm/grasping motions also required. Finger dexterity of both hands constantly required.
• Constant use of vision abilities including distance, depth perception, field of vision, and color vision.
• Physical demands described are representative of those required. Reasonable accommodations may be made for disabilities.

• Worked consistently indoors with optional outdoor tasks. Face‑to‑face verbal contact with others and computer/electrical equipment during extended shifts.
• Exposure to extreme heat, cold, and possible wet/humid environments.
• Noise level usually moderate to loud.
• Exposure to fumes/odor and/or secondhand smoke. Around moving objects, slippery surfaces, and flame/heat generated devices.
• Reasonable accommodations may be made for disabilities.

• Entry level

• Full‑time

• Management and Manufacturing

• Hospitality