Outlet Sous Chef

Sous Chef

Under the direction of the Outlet Chef, the Sous Chef is responsible for supervising the staff and daily operations of the kitchen. Ensures a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount.

Responsibilities:

• Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively.
• Place & check food requisitions in accordance with menus.
• Handle and follow up all incidents immediately, and report accurately
• Train staff at lower levels and coach and direct employees to perform to Kitchen Operations.
• Use correct techniques, procedures and recipes for preparing and cooking food.
• Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations
• Maintaining food cost to parameter given by the company.
• Check food cost on a daily basis and ensure continual awareness of monthly food cost.
• Develop and maintain high standards of hygiene within kitchens.
• Keeping outlet ahead of HACCP standards
• Ensuring that all HACCP folders, forms, records and procedures are adhered to and updated at all times
• Develop department members' knowledge and skills through education, training, coaching, corrective counseling, etc.
• Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
• Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company's Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication.
• Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
• Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports and team members as appropriate.
• Ensure activities comply with relevant statutory and regulatory requirements, legal demands and professional and ethical standards.
• Comply with all internal policies and procedures.

Qualifications:

• This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity.

Skills:

• Excellent interpersonal, oral and written communication skills.
• Meticulous, organized and accurate
• Extreme confidentiality.
• Familiarity with a variety of computer systems and applications.
• Be flexible to work varying shifts and time schedules as needed.
• Communicate effectively with all levels of employees and guests.
• Manage multiple details and tasks concurrently in a changing environment.
• Able to work effectively in a team environment.
• Analyze and think about how possible solutions impact on the entire operation.

Physical Demands:

• Ability to stand and sit for extended periods of time.
• Ability to walk distances.
• Ability to lift 30 to 40 lbs.
• While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.
• The Casino environment is hectic, fast-paced and often crowded and noisy. May be exposed to casino related environmental factors including, but not limited to excessive noise and constant exposure to general public.