Freelance Research Development Chef Jobs in Nevada

Description:

The Sommelier will assist, supervise and support the overall wine program within the restaurant in partnership with JAG and Property Beverage Department leads. Assist in the introduction, education and sales of products. Support service teams through development and management of wine purchasing & storing, menu development and steps of service. 

What we expect from you;

• Actively perform wine service, focus on guest experience and sales. Take beverage orders; serve wine, beer, cocktails & other drinks to ensure correct service methods according to JAG standards.
• Observe dining and serving areas to ensure cleanliness, proper setup and service, clean glassware, utensils & equipment. Ensure proper wine storing methods and conditions in the restaurants. 
• Partner with Beverage Leads, General Manager and Head Chef to develop & improve wine training program.  
• Regularly work to demonstrate technique & proper execution of wine service and storage.
• Continually conduct research on new products and opportunities.
• Maintain constant communication with local vendors and distributors to ensure wine supplies and/or to prevent wine shortage in the different markets. 
• Become familiar with wine control processes and used software (Excel, Micros, Compeat, etc.). Assist in the organization of wine related events & festivals in the restaurant.
• Make sure proper utilization of the wine control methods at the restaurant level are kept in place and accurate. 
• Attend monthly beverage manager meetings to become familiar with the restaurant challenges and opportunities. 
• Assist in the creation and/or maintenance of opening, closing and running side work and general wine/glassware requisition and stock.

Requirements:

SKILLS, KNOWLEDGE & ABILITIES

• Wine certification from a recognized organization a plus
• Knowledge of Spanish wines and regions
• Must be able to speak clearly, read, write and understand English to facilitate the communication process.
• Knowledge of appropriate table settings and service ware.
• Thorough knowledge of menu items and service procedures.
• Able to take direction, work in team environment & work calmly & effectively under pressure.
• Must have problem solving abilities, be self-motivated, and organized.
• This position will spend 100% of the time standing or walking
• Must be able to stand and exert well-paced mobility for up to 8 hrs. in length.
• Must be able to lift up to 15 lbs. on a regular and continuing basis.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.

José Andrés Group restaurants span across America including Miami, Orlando, Las Vegas, NYC, Chicago and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept, and showcase José's passion for telling the stories of a culture through food.