Uno Mas - Sous Chef

Reno, NV, USA|

Job Overview

Compensation

Type:

Salary

Rate:

Range $49,900.00 - $67,300.00

Benefits

Health Insurance

Paid Time Off

Professional Development

Retirement Plan

Employee Discounts

Job Description

This opportunity is with a well-established hotel that prides itself on delivering exceptional guest experiences through high-quality dining services and superior culinary management. The hotel operates a vibrant and upscale fine dining restaurant dedicated to exceeding customer expectations by offering meticulously prepared dishes crafted by highly skilled chefs and kitchen staff. As a key player in the hospitality industry, the hotel emphasizes teamwork, attention to detail, and a commitment to hygiene and safety standards, ensuring every guest enjoys an exemplary visit in a welcoming atmosphere. The establishment recognizes the importance of culinary innovation and operational efficiency in maintaining its competitive... Show More

Job Requirements

Minimum 1 years culinary management experience in a fine dining restaurant
must have the ability to obtain or renew all government required licenses or certifications
any combination of education, training, or experience that provides the required knowledge, skills, and abilities
able to work in a productive and cohesive team environment
have the desire to be extremely organized and prioritize work and meet deadlines
must have the ability to comprehend and follow supervisor's instructions
can perform duties within multiple temperature ranges from hot to cold
will maintain a neat, clean, and well-groomed appearance
ability to work with interruptions
strong knowledge of food service industry, cuisines, and beverages
possess excellent communication skills, both in written and oral form
possess sufficient mathematical skills to perform job functions
must maintain the ability to provide clear direction and respond to guests professionally
willing to work varying schedules as required by the hotel's operational needs

Job Qualifications

Able to work in a productive and cohesive team environment
have the desire to be extremely organized and prioritize work and meet deadlines
must have the ability to comprehend and follow supervisor's instructions
can perform duties within multiple temperature ranges from hot to cold
will maintain a neat, clean, and well-groomed appearance
ability to work with interruptions
strong knowledge of food service industry, cuisines, and beverages
possess excellent communication skills, both in written and oral form
ability to read, write, speak, and understand the English language to complete reports, correspondence and communicate with guests, subordinates, and supervisors
has the ability to effectively present information and respond to questions from groups of managers, staff, customers, and the public
must possess sufficient mathematical skills needed to complete recipes, schedules, forecasts, and budgets
ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
must maintain the ability to provide clear direction, instruction and guidance to team members and guests
must be able to listen and respond to guest inquiries in a positive and professional manner
ability to collect information and solve customer concerns promptly and efficiently
due to the nature of the hospitality industry, employees may be required to work varying schedules that reflect the business needs of the hotel

Job Duties

Supervises production of all butchering, sauce, vegetable, and garnish production
ensure good turnover of products by practicing proper rotation and maintaining inventory
listen and respond to guest inquiries using a positive, clear speaking voice
monitor staff 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
direct staff in proper job functions and proper guest interaction
audit food storeroom items for quality and consistency, food cost and revenues
enforce daily sanitation, hand washing and safety codes
make constant contact with both internal and external customers to provide optimal guest service
analyze feedback from customers, make judgments and take action to implement suggestions for improvement
maintain a productive working relationship with all customers

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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