Sous Chef

About UsJob Description:Responsibilities:Coordinating training and overseeing kitchen staff in meal production, preparation, and presentation from kitchen to floor (including layout of buffets and cooking stations): with responsibility for maintaining quality and quantity controlOperating and overseeing use of appliances including kitchen and other small kitchen appliances.Providing input and suggestions to menusMaintaining standards of sanitation, kitchen hygiene, and food service techniques and safety. Checking the quality of raw and cooked food products to ensure that standards are metInstructing cooks and other workers in the preparation, cooking, garnishing, and presentation of foodSupervising and coordinating activities of cooks and workers engaged in food preparation, cooking, and serving meats, sauces. Vegetables, soups, and other foods to ensure quality. Monitoring Team Member’s worker performanceAttending and passing ServSafe or approved class, recognizing customer intoxication and food safetyRequisitioning stock, materials, supplies or equipmentCooking or otherwise preparing food according to recipes, when necessaryDisplaying knowledge of all emergency proceduresFollowing set schedules and specific job dutiesCreating schedules and approving timecards.Communicating on a consistent basis with all managers. Keeping them abreast of all department activitiesAdhering to all policies and procedures as set forth by Director of Food and Beverage and the ChefFollowing SOP’s, recipe books and guidelines and have all necessary supplies to provide consistency and qualityMaintaining cleanliness, safety, and sanitation standards in accordance with department policies and those of the Schenectady County Health DepartmentEnsuring that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notifying a supervisor immediately if kitchen and equipment are not in good working orderPossessing the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production. Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables, and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Bally’s Casino standards and specificationsGiving Corrective Counseling as needed and yearly evaluationsCo-responsible for all BOH financial P&L’sPerform other duties as assignedQualifications:Must be 21 years of age or olderMust have 3- 5 years of culinary experience (multi-outlet experience a plus)Must be Food Handler certifiedAbility to communicate effectively with guests, Team Members, and management in both written and verbal form. Must manage time effectively with minimum supervisionAbility to handle high pace productionMust be able to obtain and retain Illinois Gaming LicenseMust have open work availability to work nights, weekends, and holidaysPhysical Demands & Work Environment:Must be able to speak, read, write and understand English fluentlyVisual range must include near and far distancesAuditory range must include immediate environmentMust be able to move about property and kitchen areas easilyDexterity to use knives and other hand-held instruments, as well as food preparation equipment required. Must be able to coordinate multiple tasks at onceMust be able to implement strategic vision and plan day-to-day operationAbility to leadMust be able to work in extreme hot and cold temperaturesMust be able to handle high stress in the work environment and turn stress into high energy.The work environment contains bright lights, loud noise, and stressful situations.Base Pay Range:50,000.00 - 55,000.00This range represents the low and high end of the anticipated base salary range for this position. The base salary will depend on a number of factors such as: qualifications, experience level, and skillset.Voluntary full-time employment benefits include medical, dental, and vision; life, AD&D, critical illness, and hospital insurance; short and long-term disability; identity/legal protection; as well as access to FSA and HSA accounts. Full and part-time employees are eligible to contribute to traditional and/or Roth 401(k) plans. Our Employee Assistance Program (EAP) offers counseling for a multitude of topics including (but not limited to) mental health, finances, adult care, disability, and grief.Fairmount Park is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. #J-18808-Ljbffr