What are the responsibilities and job description for the Sous Chef - Fine Dining position at Full House Resorts?
SPECIFIC DUTIES & RESPONSIBILITIES (to include, but not limited to):
Food Service/ Shift Responsibilities
- Participate in and oversee daily prep for all outlets
- Perform daily line checks to insure quality and consistency
- Assist in training front and back of house staff on any specials
- Assist in making sure banquets are prepped and executed to the Chefs standards
- Maintaining the cleanliness and organization of all walk-ins and all storage areas
- Maintain company standards of quality and cleanliness
- Follow all health and safety regulations
- Perform daily sanitation walkthroughs to insure compliance
- Actively participate in daily operations which includes working The Temporary’s restaurant line and wherever else is needed
Training/ Scheduling
- Assist Executive Chef in hiring/training all cooks
- Assist Executive Chef in properly staffing all hours of operation in all BOH outlets
- Participate in interviewing and hiring based on staffing levels established by Exec Chef
- Mentoring all BOH staff to be their best in preserving the quality of food that comes out of the kitchen
Technical Knowledge
Sous Chefs must possess a working knowledge of the systems used within our company. In particular, the Sous Chef must be proficient in the following:
- Opening and closing procedures
- Food knowledge
- Health and Sanitation Standards
- Proper cooking techniques and knife skills
- IL state employment regulations
Banquet Sous Chef (Full Time)
Grand Geneva Resort -
Geneva, WI
Dishwasher
Parkhurst Dining -
Kenosha, WI
Dining Server
New Horizon Foods -
Racine, WI
