Sous Chef Salary at Lahontan Realty BETA

ESSENTIAL DUTIES AND RESPONSIBILITIES Primary duties and responsibilities include, but are not limited to, the following: Develops innovative, one-of-a-kind dining experiences that differentiates GSR from competitors and enhances guest satisfaction. Drives the creation of gastronomic experiences that delights guests and elevates GSR's reputation as a premier dining destination. Supervises all cooking and culinary operations by inspecting food preparation of culinary team. Plans meals, develops menus, and coordinates various assignments to ensure the overall predetermined levels of quality are met. Collaborates with food vendors, Sales and Marketing to develop specialty food events that attract guests and promote the property. Uses available data and reports to effectively control food costs and labor costs. Interviews, hires, trains, coaches & counsels team members to promote a positive team environment. Appropriately schedules staff to ensure operations are functional, guest service s

Overview: Come join Team Atlantis! We are currently accepting applications for Assistant Executive Chef. The Assistant Chef will assist the Executive Chef as well as perform other duties. Conduct inspections, address any guest issues or concerns regarding food and beverage department, ensure that preparations and work station cleanliness standards are being met and exceeded. Assist the Director of Food & Beverage in establishing budget goals and objectives, monitoring financial aspects of the Department and developing effective cost controls for the entire department. Accurately calculate food and plate costs and percentages, as required, and so much more. Responsibilities: Assist in providing a clean, safe and pleasant atmosphere for the Guests to enjoy and the Associates to work in. Ensure that the Guests on property have an enjoyable experience and have a desire to return. Inspire all Team Members to provide the highest levels of Guest service. Effectively function as a team leader

Job Type Full-time Description Gold Ranch in Dayton is looking for a Sous Chef to work variable shifts at multiple locations! Responsible for preparing recipes and food items in accordance with Truckee Gaming standards of excellence. The Sous Chef performs any duty or task required by the Kitchen Manager/ Executive Chef and prepares all menu items to established specifications. Expected to guide the kitchen staff through their actions and behaviors and by following proper procedures. Assists with supervision of multiple employees, at multiple locations and delegates workloads in a manner that is fair, consistent, and effective. Requirements Job Functions: Works on the line and in the kitchen as directed by Management. Must be able to always maintain a high standard of professionalism. Preps food for service regarding all Health Department codes and practices. Ensures that every dish or menu item prepared is up to established standards prior to leaving the Kitchen for table service. Mus

Assist all stations and respective lines as necessary. Provide guidance and assistance to Cooks; provides input to Sous Chef on staff performance. Ensure that all plates that are served are aesthetically appealing and prepared to the specifications o Cook, Oyster, Sous Chef, Restaurant, Equipment

**Overview** Come join Team Atlantis! As a Banquets Cook within the Atlantis Casino Resort and Spa, you will play a crucial role in providing an exceptional dining experience for our guests. Your culinary expertise, attention to detail, and passion for creating delicious and visually appealing dishes will contribute to the success of our renowned restaurant. You will be responsible for the proper preparation and execution of food items required for all banquet events, including breakfasts, luncheons, dinners and special parties **Responsibilities** + Prepare a wide variety of dishes, including appetizers, entrees, salads, and desserts, while ensuring adherence to standardized recipes and presentation guidelines. + Follow proper food handling and sanitation procedures to ensure food safety and quality. + Collaborate with fellow kitchen staff to ensure efficient production and timely service. + Utilize various cooking techniques such as grilling, frying, sauting, baking, and roasting to

Overview: Cook II It is the responsibility of the Cook to prepare all food items according to menu, recipes, plate specifications, and guest requests. It is also the responsibility of this role to assure food preparation and service is of the highest quality and according to specified prep times. Responsibilities: Prepare food according to established specifications and standardized recipes Inspect equipment, cold meats, seafood, and produce to ensure product quality standards are met Maintain established inventory levels and order stock Ensure proper product rotation, storage, and quantity controls Consistently apply established safety and sanitation procedures Assist all stations and respective lines as necessary Ability to read, decipher and execute cooking procedures and plate presentation based on established recipes and plate specifications Work closely with stewarding in regards to any operational issue Establish all par levels for all ingredients/dishes and communicating with S

FUNCTION: Responsible for accurately and efficiently cooking meat, fish, vegetables, soups, and other hot food products as well as preparing and portioning food products prior to cooking. Perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. RESPONSIBILITIES: Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment. Identifies and safely operates said equipment. Versatile in preparing both hot and cold items. Assume 100% responsibility for quality of products served. Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. Stock and maintain sufficient levels of all food products and supplies at line stations to assure a smooth service period. Restock at the end of

Job Description Job Description We are excited to be looking for our newest executive chef. We are looking for someone in the Reno, NV area who has years of experience running a kitchen and writing menus. Experience in creating a menu, ordering food, managing inventory, and an understanding of profit and loss and food cost. We are looking for a chef who has experience with creating a menu with healthy options, and cooking with ingredients that are low in sugar, butter, and oil. Healthy, low calorie meals are what we are looking to produce. We are offering opportunity to be creative inside the kitchen. We are looking for a chef who wants their own freedom inside the kitchen to create new menus, and have a schedule that works best for their lifestyle. We are not a mornings only or nights only operation. Ghost kitchen, personal chef, and catering opportunity is available. Looking for someone wanting to grow with the business and have full control of the kitchen and staffing. If you're qua