Banquets Sous Chef

Position Summary The incumbent is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction, and coordinates with front‑of‑the‑house staff to achieve Hard Rock Casino Northern Indiana food service goals. Essential Functions Creates an atmosphere that induces guests to choose Hard Rock Casino Northern Indiana for gaming entertainment. Builds and retains guest relations and mentors team members to provide superior guest service. Hires, trains, motivates, evaluates, and supervises staff to ensure guidance and resources for achieving objectives. Establishes and maintains training and development procedures to achieve superior guest service standards. Maintains department objectives, standards, guidelines and budget for proper management of the department. Monitors food purchasing, staffing, food preparation and inventory to control food and labor costs and waste, ensuring budget adherence. Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure quality and consistency. Assists in developing menu changes to ensure variety and food quality. Monitors and advises on storage of food items to ensure quality and compliance with health requirements. Operates, maintains and oversees all kitchen equipment, including slicers, grinders, and patty machines. Attend and participate in meetings, completing follow‑up as assigned. Perform work regularly and predictably. Responsible for cleaning and sanitizing work and public spaces. Other duties as assigned. Education and Experience Requirements Minimum of 8 years progressive food preparation experience, or completion of a culinary arts degree or accredited apprenticeship plus 4 years progressive food preparation experience with at least 1 year in a supervisory capacity. Additional Requirements Obtain and maintain all licenses and certifications per Federal, State, and Indiana Gaming Commission requirements. Successfully pass background check and drug screening. Be at least twenty‑one (21) years of age. Must be able to work holidays, weekends, and flexible shifts. Knowledge of Pertinent federal, state, and local laws, codes, and regulations for food and beverage service. Standard safety and sanitation practices for food and beverage service. Preparation of stocks, soups, mother sauces, and all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood. Complete understanding of kitchen operations. Demonstrated organizational skills, budgeting experience, and full understanding of financials. Ability to Present an image of excitement, enthusiasm, and outgoing personality, while projecting a professional appearance. Communicate clearly and concisely, both orally and in writing. Be flexible to work varying shifts and time schedules as needed. Deliver programs that create a service level of excellence for internal and external guests. Communicate effectively with all levels of team members and outside contacts. Act professionally with a constantly changing internal and external environment. Monitor and control cash flow and security of assets. Link scheduling to customer flow. Observe and direct actions of subordinates and monitor all activity within the dining room to inspect and maintain areas for which responsible. Use all tools associated with the position, including knives, slicers, and choppers. Review and comprehend recipes and other necessary documentation. Inspect quality of all food items. #J-18808-Ljbffr