Sous Chef

Overview We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment. Click HERE to discover how we empower team members to grow, thrive, and advance in their careers. Responsibilities Supervises food storage, preparation, production, and the Utility Staff to ensure safe, efficient, clean, and sanitary food handling in all Food and Beverage areas. This position is responsible for providing a high level of customer service and promoting a positive attitude to create a fun and entertaining experience for our guests and team members. Monitors all preparation and production procedures to ensure proper holding/heating temperatures, rotation, flavor, texture, and presentation of all food products. Monitors break schedules, waste log sheets, food time and temperature log books, and MSDS books. Conducts sanitation inspections to ensure that the staff is complying with all safe‑handling procedures. Expedites food orders, prepares, and produces food items as required. Holds pre‑shift meetings to keep team members well informed about work‑related information. Establishes production levels for each shift based on computer‑generated guest levels. Schedules departmental staff for adequate coverage by following proper Union collective bargaining agreements and company guidelines. Assists in the research and development of menu items. Maintains the inventory of food products, organizes coolers and storerooms, and requisitions non‑food supplies as needed. Communicates with guests, colleagues, and management in a polite, professional manner and always practices Red Carpet Service training. Works as part of a team and directs employees as a team. Consistently follows through with the appropriate actions when asked to complete projects or tasks. Ensures that team members follow recipes to exact standards; follows recipes formulas, standards, cooking time, directions, and quantities. Attends scheduled meetings/classes/training as directed. Leads by example and mentors fellow Cooks at all times. Complies with all company and departmental rules and policies. Other duties as assigned. Requirements High School Diploma or equivalent required. Specialized training equivalent to 2 years of college. 2–3 years’ experience in Culinary Arts is preferred. 2-3 years of supervisory experience in a similar situation is preferred for this position. Must understand and speak the English language. PHYSICAL DEMANDS While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; reach with hands and arms; stoop, kneel, and crouch. The employee must occasionally lift and/or move up to 50 pounds. The employee requires manual dexterity to operate all necessary equipment. Specific vision abilities required by this job include close vision and distance. Must be able to push and pull carts and equipment weighing up to 250 lbs., occasionally. #J-18808-Ljbffr