Sous Chef - Ramsay Kitchen

The Sous Chef is a senior hourly culinary role, responsible for leading line execution, maintaining station excellence, and supporting service flow. This position focuses on hands-on production, station leadership, professionalism and coaching line cooks during service.  The Sous Chef needs to work the line and cover for breaks, vacations, changeovers, and callouts. Next in command after the Assistant Room Chef. 

• Must be able to read, write, and verbally communicate effectively in English 
• Follow established company policies and procedures
• Must think on their feet and make quick decisions

• Lead assigned stations or shifts to ensure timely, accurate execution

• Supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely, and problem solve using independent judgment and decision-making skills 
• Skill in establishing and maintaining effective working relationships with staff and guests 
• Support onboarding and cross-training of hourly culinary staff
• Maintain proper use, cleaning, and handling of all kitchen equipment
• Ensure station setup, breakdown, and cleanliness standards are met
• Required knowledge of all culinary departments   
• High School diploma or equivalent
• Culinary degree and/or equivalent professional experience preferred

• Prior lead or senior cook experience preferred

• Minimum 5 years of progressive culinary experience across multiple stations

ADDITIONAL REQUIREMENTS

• Responsible for maintaining sanitation and safety as set by Washoe County Health Department Guidelines in all kitchens of the restaurant
• Utilize proper hand washing techniques
• Must be able to push/pull and lift/carry 50 pounds unassisted
• Must be able to work overhead
• Must be able to tolerate repetitious hand/arm/wrist movements
• Must be able to stand and walk for most of the shift
• Must have the ability to shift back and forth between 2 or more activities in a timely manner and the ability to complete each
• Must be able to tolerate hot and cold temperature fluctuations

GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.

PERFORMANCE REQUIREMENTS: Must have the ability to provide internal/ external guests with service excellence, have excellent communication skills and observation skills, and have an easygoing demeanor to ensure a fun and safe environment for our guests. Above average speech – both speaking and reading/writing English. Need excellent interpersonal skills. Work requires schedule flexibility, which may include days off, nights, weekends, holidays, and overtime as needed.

• Coach line cooks on technique, timing, and organization during service

• Cook at busy change overs/callouts/vacations/breaks/volume surges as needed
• Assist in production and quality levels of all food products, both incoming and outgoing
• Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and products
• Maintain open and daily communication with staff and management
• Assist the Room Chefs and other Assistant Restaurant Chefs as needed
• Check all storage areas daily communicating any problems in food storage, receiving, handling and temperature control
• Maintain speed, organization, and consistency during service
• Always maintain a high level of professionalism and strong work ethic on the line 
• Must have superior knife skills

• Ensure all food safety, sanitation, and temperature standards are consistently met

• Exemplify our core values, family style service, our mission and vision 
• Exemplify our DEI (diversity, equity, inclusion) culture 
• Performs other job-related duties as assigned