Cafe Americano | Nevada Jobs (1)

Sous Chef

Cafe Americano | Nevada Las Vegas, NV
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Sous Chef

Responsibilities & Duties

Reports to : Executive Chef

Executive Chef

Summary / Objective

Responsible for assisting the Executive Chef with daily kitchen

activities and overall quality of foods produced while maintaining a high

standard of cleanliness, sanitary and safe work environment.

Essential Functions

FOOD QUALITY

The Chef will provide "excellent quality" and

presentation" of all food to the guests.

The demonstration, preparation, and execution of each menu

item and the item specifications and presentation will be agreed upon.

In maintaining the standard of "excellent quality,"

the Chef is responsible for ongoing training and communicating these standards

to the staff.

SERVICE

Proper guest service requires that the food is produced on a

timely basis and that the servers are well educated regarding the menu.

It is the Chef's responsibility to participate in service

education through :

  • Daily line-ups;
  • Quarterly menu meetings; and
  • New server training programs
  • It is also the Chef's responsibility to train the kitchen

staff to produce meals promptly.

The goal is to execute all tickets in twenty minutes or less.

FINANCIAL OBJECTIVES

The Chef must meet the financial targets

while achieving the food quality and service objectives.

Suppose there are structural reasons that the financial goals

cannot be met without sacrificing food quality of service. In that case, it is the Chef's

responsibility to identify the problems and promptly bring them to the Executive Chef's attention.

FACILITY MAINTENANCE

Maintain a high level of cleanliness in the kitchen

facilities.

The Chef is responsible for supervising the daily

cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area.

The Chef should make the appropriate assignments for his

staff.

Work Environment

This job is usually performed indoors, in a controlled

environment, and experiences a moderate noise level in the work environment. This job has intermittent levels of high stress.

Physical Demands

An employee must meet the physical demands described here to perform the essential functions of this job successfully.

While performing the duties of this job, the employee is

regularly required to talk or hear. The employee is required to stand; walk;

sit; use hands to finger, handle, or feel depending on the situation, reach

with hands and arms; and stoop, kneel, or crouch. The employee must

occasionally lift and / or move up to 50 pounds. Specific vision abilities

required by this job include close vision and distance vision.

Position Type / Expected Hours of Work

This is a full-time position. The employee is expected to

work alternating schedules, including nights, weekends, and holidays.

Required Education, Experience, and Qualifications

  • Degree in Culinary Arts
  • Food Safety / Manager Certification
  • Customer / Client Focus Expertise in food product,

presentation, quality, and preparation, along with menu concept and design.

Ability to read and interpret documents such as safety rules,

operating and maintenance instructions, and procedure manuals.

Ability to write routine reports, purchase orders, menus, and

correspondence.

Ability to communicate to groups of customers or employees of

the organization.

Ability to add, subtract, multiply, and divide into all units

of measure, using whole numbers, common fractions, and decimals. Ability to

compute rate, ratio, and percent.

  • Ability to solve practical problems and deal with various concrete variables in situations where only limited standardization exists.
  • Ability to interpret various instructions furnished in

written, oral, diagram, or schedule form.

  • Excellent record of kitchen and staff management.
  • Understanding of various cooking methods, ingredients,

equipment, and procedures.

  • Ability to spot and resolve problems efficiently.
  • Strong Organizational Skills.
  • Capable of delegating multiple tasks.
  • Communication and leadership skills.
  • Time Management Skills.
  • Working knowledge of various computer software programs (MS

Office, restaurant management software, POS)

Supervisory

Responsibility

The Sous Chef has assigned duties, station and procedures which are

monitored by Executive Chef

Other Duties

Please note this job description is

not designed to cover or contain a comprehensive listing of activities, duties,

or responsibilities that are required of the employee for this job. In addition, duties,

responsibilities, and activities may change at any time with or without notice.

V&E provides equal employment

opportunities to all employees and applicants for employment and prohibits

discrimination and harassment of any type without regard to race, color,

religion, age, sex, national origin, disability status, genetics, protected

veteran status, sexual orientation, gender identity or expression, or any other

characteristic protected by federal, state or local laws.

Full-time
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