Sous Chef

The Sous Chef is the second-in-command in the kitchen and is generally responsible for food production. The Sous Chef assumes all the duties of the Room Chef in the chef’s absence. Responsibilities include assisting in interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; and addressing complaints and resolving problems. Propose menus and recipes Systemize food production to maximize efficiency and consistency Enforce purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures Assist Executive Chef in recruiting, managing and disciplining kitchen personnel Train kitchen personnel in food production principles and practices and ensure that all recipes and food production practices are followed Assist Executive Chef in scheduling kitchen employees in conjunction with business forecasts and predetermined budget Train service personnel regarding food preparation, ingredients, nutritional values and special dietary requests Qualifications College degree or equivalent Guest Service and Professionalism – The Sous Chef serves as role model and sets the standard for all team members to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer service Communication – This position requires a commitment to details both verbally and non-verbally therefore; the Sous Chef must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction Interpersonal Relationships – Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others Problem Solving, Quality Control and Priority Assessment – Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided to the customers Conflict management – A Sous Chef must recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact and initiative according to company policy and procedure. Requires the often-unbiased mediation skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively Information Gathering – Must enhance the quality of food-preparation services including ingredient changes to promote the uniqueness of recipes Flexibility – Must work overtime when needed and assist the workload of others Understands health and sanitation requirements for State of Colorado Familiar with computer/POS functions to include all MS Office functions Ability to effectively supervise others as well as be self-disciplined Must be familiar with how a restaurant and bar efficiently operates Available to work flexible schedule including weekends and holidays, etc Must pass a food handling and sanitation test Understands measurements of liquid and weight and temperatures Enhanced health, dental, and vision insurance, along with a flexible spending account. Education, tuition, and certification reimbursement (up to $6,000 per calendar year). Access the team dining hall with one free hot meal per shift. Company-matched 401k. Paid time off and six observed holidays. #J-18808-Ljbffr Monarch Casino Resort Spa - Black Hawk