Sous Chef

Sous Chef

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchases of all food and develops menus, maintaining approved food costs and labor costs.

Responsibilities include reviewing daily activities, maintaining knowledge of departmental/casino policies, establishing day's priorities, reviewing daily specials, meeting with Sous Chef's, inspecting grooming and attire of staff, ensuring that all opening duties are complete, ensuring that each kitchen work area is stocked, ensuring that recipe cards, production schedules, plating guides, photographs are current, checking POS printers, ensuring that all staff prepares menu items following recipes, monitoring performance of staff, conducting frequent walk throughs of pastry kitchen areas, inspecting the cleanliness of the line, floor and all kitchen stations, ensuring that staff maintain and strictly abide by state sanitation/health regulations, maintaining proper storage procedures, instructing staff in the correct usage and care of all machinery, completing work orders for maintenance repairs, developing new menu items, assisting Catering department with developing special menus, supervising and directing the organization and preparation of food for the employee cafeteria, reviewing sales and food cost daily, minimizing waste, monitoring and ensuring that all closing duties are complete, fostering and promoting a cooperative working climate, overseeing and directing training of new hires, providing feedback to staff on their performance, conducting scheduled performance appraisals, interviewing and hiring new personnel, preparing weekly work schedules, preparing daily/weekly payroll reports, documenting pertinent information in the log book.

Qualifications

• High school diploma or equivalent vocational training certificate.
• Certification of culinary training or apprenticeship.
• Two years experience in a similar position at a Casino or 4-5 star hotel.
• Ability to work all stations in kitchen.
• Food handling certificate.
• Ability to communicate in English with guests, co-workers, and management to their understanding.
• Ability to compute basic mathematical calculations.
• Ability to provide legible communication.
• Knowledge of food cost controls.
• Culinary college degree
• Ability to communicate in a second language, preferably Spanish.
• Sanitation certificate.

Additional Information

Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

By clicking the link above or any third-party link within this posting, you are leaving this site and going to a third-party website where the third-party website's terms and privacy policy apply