Job Openings >> Gold Ranch Dayton Sous Chef
Gold Ranch Dayton Sous Chef
Title:Gold Ranch Dayton Sous Chef
Department:Food and Beverage

Position: Sous Chef- Location: Gold Ranch Dayton
Will perform any task or duty required by the Executive Chef.  This is a working position inasmuch as the Sous Chef is required to work alongside culinary team members behind the Line and in the Kitchen area(s).

Essential Duties and Responsibilities include the following: (Other duties may be assigned).
  • Provides guidance and leadership to culinary staff.
  • Works the line or in the kitchen as determined by management
  • Orders product in assigned food outlet.
  • Ensures that every dish or menu item prepared is up to standards prior to going to table.
  • Ensures that Lead and Line Cooks are properly trained in how to prepare menu items and food safety.
  • Assists with the Inventory all food and supplies, ensuring adequate levels are maintained and minimizing food spoilage through proper rotation and temperature control.
  • Ensures efficient delivery and presentation of meals on assigned shift.
Supervisory Responsibilities:
  • Oversee Line Cooks,and Prep Cooks
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • High School Diploma or GED equivalent.
  • Culinary or Apprenticeship Program preferred.
  • Minimum 2 years experience working in capacity of Sous Chef or Lead Line Cook within similar environment.
  • Serve Safe Certificate preferred.
 Language Ability:
  • Must be able to communicate effectively in verbal and written English language.
Math Ability: 
  • High School level math and basic computational skills.
  • Basic mathematical skills necessary to understand recipes, measurements and portion sizes.
 Reasoning Ability: 
  • Ability to supervise multiple employees, manage schedules, delegate work load to employees and employprinciples of conflict management.
  • Ability to perform and balance multiple functions within fast-paced, crowded environment.
  • Must have thorough knowledge of hot and cold food preparation.
  • Ability to apply superior sanitation standards and health codes.
 Computer Skills: 
  • Basic computer skills (for purpose of creating schedules, doing payroll and tracking supplies).
Certificates and Licenses:  Serve Safe Certificate.
Physical Requirements:
  • Must be able to work in extreme temperatures varying from +110F kitchens to –10F freezers, possibly for  one hour or more.
  • Must be able to stand and exert well-paced motion with full range of mobility for up to 4 consecutive hours.
  • Must have ability to bend, squat, climb, walk, see clearly, and hear well.
  • Ability to occasionally lift up to 50 lbs. and push 250 lbs. carts, as well as frequently carry and lift food   trays/items of up to 30lbs. throughout shift.
  • Must be able to operate within confined spaces and perform acts of repetitive motion.
This opening is closed and is no longer accepting applications
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