Sous Chef Salary at Nemo's Pizza BETA

About the Role The Sous Chef is responsible for developing menus and concepts according to the overall schedule of the outlet. Position Responsibilities Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed Manage the service cleanliness and dining room floor Must have acquired knowledge of sanitation according to state and federal guidelines Work efficiently and accurately in operating mode Thorough knowledge of Safety and OSHA guidelines Follow and maintain documentation according to all HACCP guidelines Set up HACCP flow chart built into production guidelines Manage the food and labor cost Complete paperwork, daily and weekly reports, menu analysis and ordering products Training of all employees; prepare weekly schedules; employee development and training programs. Inspect equipment

About Our Company We are experts in lifestyle, boutique hotels and restaurants. We elevate our food and beverage to match the quality and sensorial experience of our hotels. We create memories, bring dreams to life, and deliver unmatched perfection around every corner. From the moment of arrival, guests are met with personalized and thoughtful service. This is where you can be yourself and truly succeed. Join our team of innovators! About The Seahaus Hotel Experience the allure of the East Coast at The Seahaus Hotel, opening in 2025 in Atlantic City, New Jersey. As the first Tribute Portfolio lifestyle hotel in the area, The Seahaus Hotel boasts 105 elegantly designed guest rooms, a refreshing pool, and a delightful 3-meal restaurant. Immerse yourself in the vibrant spirit of Atlantic City and create unmatched moments that embrace the energy of Atlantic City. You should join our team if you believe... •That people come first and that our curators are the driving force behind our succes

An iconic Cape May resort hotel, The Montreal Beach Resort remains a favorite destination for beachgoers to the Jersey shore - and has been for over 55 years. Come join a fun team with a fun culture while working in the beautiful Cape May environment! The property currently consists of our hotel, which boasts 70+ hotel rooms, a locally favorite restaurant, Harry's Ocean Bar & Grill, and of course beach service. The resort is also proud to have Cape May's only oceanfront liquor store - The Wine Cellar at Harry's. The Montreal Beach Resort has recently been acquired by Madison Resorts, with plans to offer a complete renovation to this already beautiful property. Perks for being a team member: Benefits for Full-time team members 401k for Full-time team members Discounted merchandise and dining Fun work culture Summary: The role of the Sous Chef is to support the Executive Chef in managing the kitchen staff, creating daily specials, and ensuring all food leaves the kitchen in a timely mann

Description: •Supervise all back of house employees •Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost •Assist chef in planning menus, ordering supplies, and keeping records and accounts •Checking in all purchased supplies upon delivery for FOH and BOH •Supervise all BOH employees throughout shift •Direct and coordinate assignments of BOH staff •Monitor work performance of all BOH employees •Oversee work progress and verify/enforce safety and conformance to standards of BOH staff •Modify work procedures or processes to meet deadlines, increase efficiency •Maintain production records •Determine food costs and pricing with chef •Frequently inspect facilities and equipment for regulatory compliance •Plan menus and special events as needed •Update menu engineering •Assist chef in updating and costing out specials as needed •Requisition stock, materials, supplies or equipment from vendors as needed •Resolve or assist workers in resolving confli

Description: •Supervise all back of house employees •Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost •Assist chef in planning menus, ordering supplies, and keeping records and accounts •Checking in all purchased supplies upon delivery for FOH and BOH •Supervise all BOH employees throughout shift •Direct and coordinate assignments of BOH staff •Monitor work performance of all BOH employees •Oversee work progress and verify/enforce safety and conformance to standards of BOH staff •Modify work procedures or processes to meet deadlines, increase efficiency •Maintain production records •Determine food costs and pricing with chef •Frequently inspect facilities and equipment for regulatory compliance •Plan menus and special events as needed •Update menu engineering •Assist chef in updating and costing out specials as needed •Requisition stock, materials, supplies or equipment from vendors as needed •Resolve or assist workers in resolving confli

About the Role The Sous Chef is responsible for developing menus and concepts according to the overall schedule of the outlet. Position Responsibilities Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed Manage the service cleanliness and dining room floor Must have acquired knowledge of sanitation according to state and federal guidelines Work efficiently and accurately in operating mode Thorough knowledge of Safety and OSHA guidelines Follow and maintain documentation according to all HACCP guidelines Set up HACCP flow chart built into production guidelines Manage the food and labor cost Complete paperwork, daily and weekly reports, menu analysis and ordering products Training of all employees; prepare weekly schedules; employee development and training programs. Inspect equipment

Exhibit conduct in accordance with all Gaming Commission Regulations, Federal and State laws and regulations, and Golden Nugget and departmental policies and procedures. Consistently deliver positive, courteous and professional guest service in all i Sous Chef, Culinary, Chef, Kitchen Staff, Food Server, Restaurant

Overview: Under the direction of the Executive Chef, incumbent is responsible for supervising the staff and daily operations of the kitchen. Ensures a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount. Responsibilities: Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively. Place & check food requisitions in accordance with menus. Handle and follow up all incidents immediately, and report accurately Train staff at lower levels and coach and direct employees to perform to Kitchen Operations. Use correct techniques, procedures and recipes for preparing and cooking food. Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations Maintaining food cost to parameter given by the company. Check food cost on a daily basis and ensure continual awareness o