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Sous Chef

Sous Chef

Primm Valley ResortsJean, NV, US
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Buffalo Bill's HTL Casino

31900 Las Vegas Blvd

Primm, NV 89019, USA

Buffalo Bill's HTL Casino

31900 Las Vegas Blvd

Primm, NV 89019, USA

Oversees kitchen staff in the preparation of food and quality of food.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Insures that the kitchen staff is preparing all food stuffs properly.
  • Insures the quality and freshness of the food being prepared.
  • Assists the cooks when necessary with the preparation.
  • Insures the general cleanliness and sanitation of the areas is maintained.
  • Assists the Executive Chef as needed.

SUPERVISORY RESPONSIBILITIES

Oversee the Kitchen Staff.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

  • Ability to read and comprehend simple instructions, short correspondence, and memos.
  • Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
  • Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.
  • Must have attended a cooking school for at least one year. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
  • Employee is regularly required to stand, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk or hear.
  • The employee frequently is required to walk and taste and smell.
  • The employee is occasionally required to climb or balance and stoop, kneel or crouch.
  • The employee must regularly lift and / or move up to 25 pounds and occasionally lift or move up to 50 pounds.
  • Specific vision abilities required by this job include close vision and distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

    • EDUCATION and / or EXPERIENCE

  • High School Diploma or GED.
  • Three to five years' culinary experience and / or training; or equivalent combination of education and experience.

    • CERTIFICATES, LICENSES, REGISTRATIONS

    Driver's License and Health card.

    LANGUAGE SKILLS

    Must be able to effectively communicate in English both verbal and written

    MATHEMATICAL SKILLS

    Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

    COMPUTER SKILLS

    Must have Microsoft Office experience and basic computer skills.

    The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and / or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations.

    INDFoodService

    ZRPRM

    Qualifications

    Skills

    Behaviors

    Motivations

    Education

    Experience

    Licenses & Certifications

    Equal Opportunity Employer

    This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.

    J-18808-Ljbffr

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