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Buffet Sous Chef - CAN

Company Name:
Meadows Racetrack and Casino
Job Title: Buffet Sous Chef - CAN
City: N Las Vegas
Job Code: 10628
State: NV
Job Level: Management
Category: Food & Beverage
Job Type: Full Time
Job Description:
This position is responsible for creating and presenting an appetizing,dining experience to guests. Other duties include: oDelegation of the kitchen line and technical food production implementing policies and procedures and food specifications oProvides quality food within the established dining concept of the restaurant oSupervises day to day operations of kitchen oConducts daily inspections of walk ins, all prep areas, dish room, all reach in refrigerators in kitchen to ensure all are at proper temperatures oOrganizes and maintains food storage areas daily oRotation and utilization of all food products oExpedites the preparation and cooking of all food tickets in a timely manner as dictated by the system oMaintain consistency in plate presentation and flavor
Job Requirements:
Functions and responsibilities: o Food production, sanitation, storage and handling procedures for all food products o Masters the EATEC ordering system o Technical skills of portion control and culinary service standards o Supervises day to day operations of kitchens o Proficiently create production and transfer reports o Conducts new hire and on-going training programs with staff o Completes daily food ordering and inventory control o Organizes and maintains food storage areas daily, rotation and utilization of all food products o Responsible for technical food production, sauce and soup making o Management interaction with Butchery, Purchasing and Warehouse o Communicate daily "special" menu items to all line cooks to facilitate product utilization o Conduct daily inspections of walk ins, all prep areas, dish room, all reach in refrigerators in kitchens to ensure all are at proper temperatures o Complete all monthly inventories o Attend weekly Chef meetings o Staff technical culinary training, review, and development o Recipe Costing, Recipe Standardization, assist Room Chef with Photographic Plate Presentations o Routine equipment/kitchen inspections o Works in a friendly and professional manner o Expedites the cooking and preparation of all food tickets in a timely manner as dictated by the micros system o Verbally communicates orders to fellow co workers to insure that all food is presented at the same time o Maintain consistency in plate presentation and flavor o Maintains productions, temperature and waste charts o Ensures that all menu items are maintained and consistently stocked and rotated o Stores all foods at correct temperatures o Dates and labels all food items using the day dot system o Uses knife skills to prepare raw ingredients o Utilizes ovens, slow cookers, grills, griddles, broilers, deep fryers, braisers, steam jacketed kettles, ranges, salamanders, steamers, combi-ovens, electric slicers, knives, steam tables and other equipment for ala carte food preparation o Prepares hot and cold food items to according to specifications o Maintains consistency in food presentation and flavor o Utilizes proper cooking techniques that ensure consistent production results o Stocks production area for efficient daily operation o Maintains a clean, neat and sanitized work area o Provides feedback to Assistant Exec and Exec Chefs on quality of incoming goods o Reports product shortages, equipment issues and safety concerns to Assistant Exec and Exec Chefs o Conducts culinary line performance reviews o High volume production and banquet cooking o Inspection of Buffet line for presentation, quality and temperature

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