J Resort - Sous Chef--Buffet
Jacobs Entertainment
- Reno, NV
- Permanent
- Full-time
- $500 Referral Bonus
- Tuition Reimbursement
- Wellness Programs-Get paid to go to the doctor
- 7 paid Holidays
- 80 hours of Vacation after 1 year of employment
- We offer a variety of affordable medical, dental, vision and flexible spending account plans after 60 days
- Employee Assistance Program FREE of charge
- Company paid Life Insurance and AD&D
- Matching 401K program after 90 days
- Employee Meal Discounts
- Ongoing learning and development programs
- Work towards your future advancement within the company-most of our supervisors and managers are promoted from within
- Oversees culinary operations and functions
- Assists with monitoring kitchen and restaurant expenses and inventories
- Works with Executive Chef to develop restaurant-related food promotions and special events
- Oversee proper food preparation quantity and quality
- Maintain and enforce all sanitation and health department requirements
- Assists Executive Chef with kitchen personnel training
- Ensure and expedite proper product storage, quality, presentation and consistency
- Assists Executive Chef with holding accountable all Line Cooks, Prep Cooks and support personnel through effective and consistent communication
- Ensure accuracy and quality of all products being received by the culinary department
- Assists Executive Chef with interfacing with the receiving/ purchasing department to ensure that the culinary department is properly reconciled
- Ensure department compliance regarding all sanitation rules and requirements
- Maintain current and accurate Material Safety Data Sheets (MSDS)
- Ensure the culinary operations are in satisfactory conditions to meet local health requirements
- Must have basic computer skills, basic math skills and be able to read, write and have command of the English language
- A degree in Culinary Arts and Food Service Manager's Certification preferred
- Must possess a minimum of two years' experience as a Sous Chef and/or a minimum of three years in the culinary field in kitchen management
- Identification that establishes identity
- Identification that establishes the right to work in the United States