Sous Chef

SUMMARY
Candidate is responsible for the execution of all planned functions, buffet and all ala carte services, and all daily food schedules as approved by the Executive Chef.

SPECIFIC DUTIES AND RESPONSIBILITIES
The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job with or without reasonable accommodations. This list of duties and responsibilities is not intended to be all-inclusive, but a general illustration. It may be expanded to include other duties and responsibilities deemed necessary.
• Assists with menu development and pricing in outlets as assigned.
• Orders, receives, and stores product for outlets as assigned.
• Coordinates and maintains all equipment and cleanliness of the entire kitchen with Stewarding and Night Cleaners.
• Possesses ability to operate all food equipment and maintains a logged system of warranties, maintenance, and repairs.
• Monitors daily, weekly and monthly inventories.
• Resolves operational issues within culinary and specifically assigned and reassigned outlet kitchens.
• Creates design of daily features with regards to presentation, menu item pricing and guest satisfaction.
• Verifies that all portion sizes, quality standards, departmental rules, policies, and procedures are maintained by kitchen staff, and supervises the production of all food items.
• Reviews and improves service execution, ticket times, and production schedule.
• Defines performance requirements and develops action plans for achievement of goals.
• Supervises clean-up of kitchen area and proper breakdown and storage of equipment. Verifies that all sanitation and nutrition practices are maintained by kitchen staff.
• Reviews staffing levels to maintain budget levels of employment and delegates’ authority or assigns duties to all staff as necessary.
• Assists and advises upper management in training and developing staff, interviewing new hires, completing the hiring process, and evaluations.
• Ensure the safety and security of employees and guests. Implements programs and processes to reduce loss time injuries.
• Responsible for the enforcement of company policies and procedures.
• Works with marketing team to prepare for events and promotions.
• Maintains a cooperative relationship with vendors.
• Computer literacy and ability to analyze sales data.
• Meets with departmental directors and managers as necessary.
• Other duties as assigned.

QUALIFICATIONS
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.

EDUCATION/EXPERIENCE
High school diploma or equivalent. College degree preferred or three years’ experience in culinary management.

LANGUAGE ABILITY
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak effectively before groups of customers or employees of the organization.

MATH ABILITY
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

COMPUTER SKILLS
Microsoft office experience preferred. MICROS or POS system knowledge preferred.

CERTIFICATES AND LICENSES
Must be able to obtain and maintain appropriate and applicable licensing.

SUPERVISORY RESPONSIBILITIES
Candidate will hire and discipline staff as designated. Candidate will train, supervise, and work with kitchen staffs.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. The noise level in the work environment is loud. There is smoking in the casino, and therefore the environment may be smoky. The candidate must be able to endure hot and moist conditions.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Candidate must be able to bend, stoop, climb, walk and stand for extended periods of time. Candidate is required to reach with hands and arms. Candidate is required to talk and hear. The employee may be required to lift up to 50lbs independently and more than 50lbs with assistance. Specific vision abilities required by this job include close vision