Sierra Executive Solutions, Inc. (SES) is a 3rd party search firm recruiting for a client company's Steakhouse Room Chef / Assistant Chef in Reno, NV.

General Summary of Job Duties

The Room Chef is responsible for the oversight of all back of house food operations of the Steakhouse operation of the Hotel/Casino. The Room chef will drive and assist with maintaining operational and service standards to ensure they are consistent with departmental and company expectations.

Essential Job Responsibilities and Duties

• Maintain a high quality of guest service according to Company Mission Statement and F.A.S.T. Track Values Statement.
• At times will actively be responsible for assisting in kitchen when necessary including, prep, station work, expediting, putting requisitions away and any additional assignments form Culinary leadership.
• Responsible for ensuring that all financial (invoices review and submission, reporting, paid-outs) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
• Ensure colleagues have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of the restaurant, property, and events
• Maintain an active presence throughout the restaurant and its event spaces - lead daily line-ups and regular department meetings, conduct daily walk-throughs of operational setups, coordinate, and participate in REO meetings.
• Responsible for all restaurant inventories including food, operating supplies, guest supplies, accessories, office supplies, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on-hand quantities, costs, & quality levels.
• Utilize labor effectively to meet budgets while ensuring high standards of Quality, Service & Cleanliness. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. The Room Chef maximizes financial performance and profit of the operation.
• Prepare operational reports and analyses setting forth progress and adverse trends and making appropriate recommendations.
• Supervise all the back-of-the-house employees. Is responsible for the overall direction, coordination, and evaluation of the kitchen.
• Work with Resort Executive Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Responsible for ensuring consistent high quality of food preparation and service to maintain professional kitchen image, including cleanliness, proper uniforms, health department regulations and appearance standards.
• Understand and follow written company procedures with 100% accuracy and regulations to our front-of-the-house team.
• Promote a from scratch environment to include food offerings, signature cocktails as well as service attributes.
• Along with the Restaurant General Manager build, plan, and execute a Private Events program in our Private Dining room, lounge, and the restaurant space itself.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g., discounts and social media ads.
• Demonstrate working knowledge and perform staff training of dry aging, steak grading, signature steak cuts and proper consistent steak cooking execution.
• Demonstrate working knowledge of current and classic cooking techniques to include but not limited to sous vide, smoking, molecular.
• Familiarity with restaurant management software, like OpenTable, InfoGenesis and RedRocks.
• Assist with overseeing culinary operations and functions.
• Oversee proper food preparation quantity and quality.
• Participate and coordinate in the developing of new menu items and specials
• Ensure and expedite proper product storage, quality, presentation and consistency.
• Responsible for holding accountable all Sous Chefs, Line Cooks, Prep Cooks and support personnel through effective and consistent communication.
• Ensure accuracy and quality of all products being received by the culinary department.
• Maintain and enforce all sanitation and health department requirements.
• Maintain current and accurate Material Safety Data Sheets (MSDS).
• 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 property appearance and uniform standards.
• Maintain an open line of vertical and horizontal 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 mandatory meetings.
• 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 - Accountability - Service Excellence - Team Work

Skills, Education and Other Requirements

• A degree in Culinary Arts and Food Service Manager's Certification is preferred.
• Must possess a minimum of 2 years' experience as a Sous Chef and/or a minimum of 3 years in the culinary field in kitchen management.
• Must have basic computer skills, basic math skills and be able to read, write and have command of the English language.
• Must be flexible with scheduling.

Required Work Cards

• Identification that establishes identity.
• Identification that establishes the right to work in the United States.
• Must be able to obtain a Serve Safe Card

Machinery, Work Equipment, Programs, Software, Hardware Used

• Computer knowledge, phone, fax, copier and calculator.
• Must be able to use and operate all kitchen appliances and cooking utensils associated with a commercial restaurant.