Sous Chef

Title: Sous Chef
Department: Elko - The Grille Kitchen
Location: NV - Gold Dust West - Elko
Employment Duration: Full time
Available Shift: Day, Swing, Grave
Pay Range:

Description

General Summary of Job Duties

Insure all stations are producing a quality product. Manage the Kitchen.

Essential Responsibilities and Duties

  • Maintain a high quality of guest service according to Jacobs Entertainment, Inc. Mission Statement and F.A.S.T. Track Values Statement.
  • Insures quality of all products.
  • Monitors kitchen help and correct all problems.
  • Helps with production/prep.
  • Order and check all products from warehouse.
  • Keep daily log.
  • Create daily specials.
  • Assist all chefs and line cooks as needed.
  • Other duties as assigned.
  • Insure sanitary measures are being used.
  • Insure safety measures are being followed.
  • Complete weekly schedule.
  • Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.
  • Adhere to all appearance and uniform standards.
  • Maintain an open line of communication with Management.
  • Maintain a positive and professional demeanor during all interactions with guest, fellow Employees, and Vendors.
  • Ability to accept performance feedback in a professional manner.
  • Regular attendance and arriving on-time to all scheduled shifts and meetings is considered an essential function of the job.
  • Other duties as assigned.

 

General Job Responsibilities and Duties

To perform the job successfully, an individual should demonstrate the following F.A.S.T. Track Principles:

  • FRIENDLINESS
    • Offer a warm greeting to everyone you encounter with a smile and eye contact.
    • Practice mutual respect by dealing honestly in all interactions.
    • Use genuine listening skills and offer sincere responses.
    • Promote positive interactions with both external and internal guests through sincere greeting and communications.
    • Be approachable, listen and lead by example.
  • ACCOUNTABILITY
    • Be proactive and positive.
    • If I don’t know, I’ll find out and if we don’t have it, I’ll try to get it.
    • Support and practice the F.A.S.T. Track Principles from the executive level to the front line staff level.
    • Acquire knowledge, training and education. Communicate it to all employees.
  • SERVICE EXCELLENCE
    • Anticipate our guests’ needs before they ask.
    • Contribute ideas and solutions to improve customer service.
    • Escort our guests rather than point.
    • Take personal pride in the quality of your work.
    • Actively seek feedback from our guests concerning our service and atmosphere.
  • TEAM WORK
    • Share and explain information.
    • Great teams consist of great performers.
    • Create a culture of two-way communication with employees and guests.
    • Be courteous, kind and patient with each other.

 

Skills, Education and Other Requirements

  • Basic reading and writing skills.
  • Must have an understanding of English
  • Ability to follow written and oral instructions.
  • Strong communications skills.
  • Must be able to multi-task.
  • Ability to function as part of a team.
  • Ability to remain calm and professional when under pressure.
  • Must have working knowledge of the food service industry.
  • High School Diploma or Culinary Degree or Equivalent Work Experience
  • Must have at least 3 year working knowledge.

 


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