Sous Chef (Blue Oak)

Position Summary:

Under general direction from the Restaurant Chef, responsible for the Supervision of the Cook Team in assigned areas to ensure that department standards are met in regards to food quality, presentation and safety. Support Restaurant Chef to develop team towards continuous innovation and productivity throughout the Food and Beverage Operation. Ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Essential Duties & Responsibilities:

• Ensures that the proper amounts of food have been prepared in accordance with the production sheets.
• Teaches all kitchen employees the skills required of their specific position, including but not limited to, the use and care of the steel, the use of knives and other culinary tools. Keeps safety and sanitation uppermost in mind.
• Supervises the production, preparation and presentation of all foods for the casino food outlet to ensure that a quality, consistent product is produced.
• Assists in the creation and planning of menus and daily specials; implements the necessary production changes to attract new business and ensure current guest satisfaction.
• Ensures optimum staffing levels by coordinating the schedules of the cooks.
• Maintains a safe, orderly and sanitized kitchen.
• Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality.
• Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; planning, delegating, monitoring, and appraising job tasks and results in a timely manner.
• Achieves financial objectives by monitoring labor and food costs to budgetary requirements.
• Ensures food service outlet functions are executed in accordance with gaming, health, sanitation regulations and established policies and procedures.
• Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible.
• Be instrumental in organizing an efficient flow of production. Check all daily events, delegate and follow up
• Maintain menus and food quality up to standards.
• Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served.

• Directs activities to one or more workers assisting with preparing and serving meals.

• Maintains a good communication with co-workers and maintains a positive and professional work environment.
• Contributes to a team effort and accomplishes related results as required.

• Manage, lead, and monitor the daily production of culinary operation in assigned area. Consistently enforce and uphold all Casino, Food and Beverage Policies and Procedures to ensure quality standards and processes are met.

• Oversee one or more of the Casino's restaurants or food outlets and assist in any special events or product preparation. Oversee product preparation, setup, production and breakdown of catering events as assigned.
• Assist in the calculation of food costs for restaurant menus, maintain cost control records, and review food and labor costs with the Executive Sous Chef and Executive Chef.
• Responsible for cleanliness and organization of the kitchen areas including at events, as well as sanitation and safety of all equipment following ServSafe principles.
• Prepare inventories, requisition supplies, and track delivered products.
• Assist in the progression of Team Member career development plans through mentoring and coaching.
• Performs other duties as required.

Access to Sensitive Areas: Food and Beverage Operations, and Food and Beverage Storage Areas.

Signatory Authority: Departmentorders, catering forms, requisitions and personnel related forms.

Minimum Qualifications:

High School Diploma or GED is required unless waived by Human Resources Management. Three years related food service experience including two years in a supervisory capacity. Associates Degree in Culinary Arts or related field and AFC certification preferred. ServSafe certification required. . Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, inventory control, computer literacy, and problem-solving skills are required. Demonstrated ability to understand cost control methods pertaining to individual menu items. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.


Knowledge, Skills and Abilities:

• Knowledge of food preparation methods and techniques.
• Knowledge of operation of food preparation equipment and machinery.
• Knowledge of operation of holding ovens and baking ovens.
• Knowledge of the proper use and maintenance of major kitchen equipment including stoves, ovens, refrigeration units, slivers, knives, and dish machines.
• Skill in supervising and managing assigned staff.
• Skill in overseeing the preparation and quality of food.
• Ability to work in a busy, fast-paced work environment and to perform in a professional appearance and manner.
• Ability to work well under pressure.
• Ability to communicate effectively, both verbally and in writing.
• Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to maintain confidentiality.
• Ability to work independently and meet strict time lines.
• Ability to make solid decisions and exercise independent judgment.

Physical Demands:

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is regularly required to stand, walk, prepare and cook foods for prolonged periods. Employee will be required to grab, reach, pull, bend stoop, kneel, crouch, lift and/or move up to 50 pounds. Employee will be required to use hands to seize, hold, grasp, turn, or otherwise, in order to copy, whisk, slice, stir, juice and/or other cooking techniques.


Work Environment:

While performing the duties of this position, the work environment is mainly indoors with moderate to loud noise level and employee may be exposed to heat from ovens and ranges and occasionally exposed to cigarette smoke and may be required to work outdoors.

Must be able to work Nights, Weekends, and Holidays