Sous Chef

Title, Location, and Requisition Title: Sous Chef Location: Sioux City, IA, 51101 Requisition ID#: 4465 Company Overview Hard Rock Hotel & Casino Sioux City is an award-winning gaming destination with more than 675 slot machines, live table game action, first‑class amenities, and heart‑pounding entertainment. The property’s Hard Rock Hotel is a AAA Four Diamond rated hotel; a distinction which only five percent of the more than 28,000 properties approved by AAA achieve. Complementing the hotel and casino are three bars and two restaurants including Fuel American Grill and Main + Abbey, a AAA Three Diamond rated restaurant. Putting the ‘Rock’ in ‘Hard Rock’, guests are invited to experience the legends of music by exploring Hard Rock’s expansive memorabilia collection with iconic pieces from SLASH to Johnny Cash! Job Summary The incumbent in this position is responsible for directing the preparation and ordering of all foods during assigned shift, ensuring that all foods are of the highest quality and that all operations are efficient and effective. Essential Duties and Responsibilities Maintain department objectives, standards, guidelines, and budget to ensure proper management of department. Monitor and evaluate food purchasing, staffing, food production and food inventory to control food and labor costs and waste, ensuring adherence to budget. Hire, train, motivate, evaluate, and manage staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards. Inspect restaurant kitchen areas and make decisions for necessary corrective actions to maintain company and health department standards and avoid risk for citation and bad press. Work with Restaurant Chef to analyze food costs and forecast business trends to make recommendations for revision of menu prices that will most appropriately meet company goals. Perform other related duties as may be assigned. Required Skills and Abilities Must have own tools. Knowledge of and ability to prepare stocks, soups and mother sauces. Complete understanding of all operations of the kitchen, kitchen equipment and sanitation. Demonstrated organizational skills, budgeting experience, and full understanding of financial reports. Previous supervisory experience. These skills and abilities are typically acquired through a minimum of ten years progressive experience in a multi‑venue operation, or through completion of a culinary arts degree or recognized apprenticeship and six years progressive experience in a multi‑venue operation. Physical Requirements & Working Conditions Perform duties and operate equipment in a working environment that is subject to varying levels of cold, heat, and noise. Incumbents are at times subjected to hazards such as burns, and the dangers associated with heavy‑duty cutlery. Operate kitchen equipment and utilize tools including, but not limited to, slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, flat top, choppers, and knives. Communicate effectively with all levels of team members. Observe and direct actions of subordinates and inspect any areas for which one is responsible. Read, write, speak, and understand English in order to read and develop recipes and communicate with other team members and guests. Review and comprehend all necessary documentation. Effectively and efficiently move around kitchen and restaurant areas. Work in a physically demanding environment that requires physical mobility, including but not limited to bending, stooping, kneeling, standing, carrying, climbing, walking long distances, reaching, and twisting. Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood. Organize and prioritize work and meet deadlines. Always conduct oneself in a manner that reflects a positive professional image. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability. #J-18808-Ljbffr