E

Sous Chef - Brew Brother's - Full Time - Variable (Reno)

Enterprise
Full-time
On-site
Reno, Nevada, United States
Description

GENERAL SUMMARY OF DUTIES: Responsible for the day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget.  Must maintain high level of quality and professionalism at all times.

EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.)

  • Monitor, train and develop employee’s skills;
  • Monitor 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 product;
  • Maintain open and daily communication with staff and management;
  • Assist the Executive Chefs and other Restaurant Chefs as needed.
  • Develop and implement ongoing education programs for sanitation and safety;
  • Timely execution of all responsibilities and assignments;
  • Maintain proper uniform and nametag at all times;
  • Carry out policies and procedures of the Silver Legacy;
  • Regular, predictable attendance;
  • Other job related duties as assigned.
  • Exemplifies our core values, family style service, our mission and vision. 
  • Exemplifies our DEI (diversity, equity, inclusion) culture. 

Perform other job related duties as assigned.

KNOWLEDGE, SKILLS, AND ABILITIES: Must be able to read, write and verbally communicate effectively in English; follow established company policies and procedures; 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. Must possess knowledge of use, cleaning and breakdown of equipment. Must maintain a high level of sanitation and safety.  Required knowledge of all culinary departments.   Maintain a high level of professionalism at all times.  

EDUCATION AND EXPERIENCE:

Education: High School diploma or equivalent.

Experience: 2 years plus cooking experience with some supervisory experience.

Certificate/License: None required.

TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access.  Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices.  

TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity.  Requires normal sense of smell, taste, touch and hearing.  Requires the ability to distinguish letters and symbols, perform clerical tasks, compile, coordinate, analyze, synthesize, supervise and instruct; the ability to perform complex tasks to include reading, writing and math. Must be able to work with precision, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills.

GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.

NOTE:  This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position.  This position will be required to perform any other job-related duties as assigned by the Director.