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Catering Hotel Kitchen

Lead Line​/Sous Chef - NV Steak

Job in Reno, Washoe County, Nevada, 89550, USA
Listing for: Tamarackcasino
Full Time position
Listed on 2026-02-14
Job specializations:
  • Restaurant/Food Service
    Catering, Hotel Kitchen
Salary/Wage Range or Industry Benchmark: 60000 - 80000 USD Yearly USD 60000.00 80000.00 YEAR
Job Description & How to Apply Below

The Lead Line/Sous Chef is responsible for assisting with directing the daily routines of the restaurant as assigned, supervising the flow of activity in the kitchen, and preparing high quality and consistent food items per standard recipes, specifications, timing and operating procedures.

RESPONSIBILITIES

  • Samples, smells and observes food in storage and in preparation to ensure conformance to recipes, standards of appearance, and taste.
  • Works in conjunction with the Chef and Director of F&B on all menus, recipes, special events and related projects.
  • Accountable for food and labor costs within the department and in conjunction with the Chef and Director of F&B, identifies and defines business, production and staffing needs.
  • Defines, suggests and implements solutions which may result in beneficial changes in the operations of assigned outlet.
  • Keeps Chef promptly and fully informed of all problems, issues, opportunities and unusual matters of significance coming to his/her attention so prompt corrective actions can be taken when appropriate.
  • Maintains a “hands on” philosophy and consistently works alongside culinary team.
  • Helps to maintain all recipe files, specification books, production schedules and cost sheets necessary for the steakhouse.
  • Drives all sanitation efforts in area, maintaining the highest degree of cleanliness and organization with assigned work area.
  • Leads by example, continually emphasizing day-to-day open communication skills and commitment to excellent food products and presentations.
  • Assists with guiding, training and instructing employees in the proper performance of their duties.
  • Checks the maintenance of kitchen equipment and kitchen facility and reports any damage or maintenance required to Engineering and the Chef.

    • QUALIFICATIONS

    • Food Handlers/Serv Safe Certification required; will schedule training.
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