Executive Sous Chef - Casino jobs in Reno, NV

Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

Essential Job Functions:

• Excellent internal/external guest service.
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Maintain complete knowledge of and ensure staff compliance with all applicable company and regulatory policies and procedures.
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• Consults with the NNV Assistant General Manager about food production aspects of special events being planned.
• Ensure menu items are prepared following recipes and yield guidelines.
• Conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Establishes controls to minimize food and supply waste and theft.
• Responsible for personnel-related matters including but not limited to interviewing, hiring, scheduling, training, coaching, and promoting.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Monitor and evaluate staffing levels according to business needs.
• Oversee maintenance of all kitchen equipment.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Review and analyze financial reports and apply findings in a practical manner to improve overall operations.
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Establishes budget goals and objectives, monitoring financial status and performance of the department.
• Other reasonable duties as assigned.