Sous Chef

Job Description

Job Description

Job Summary:

The sous chef is responsible for overseeing the kitchen staff, managing the day-to-day physical operations of the culinary department including inventory, schedules, and achieving budgeted food costs and acting on behalf of the Executive Chef in their absence.

Duties/Responsibilities:

• Manage activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting high service culture through actions and positive attitude.
• Controlling the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards.
• Establish, update, and ensure full compliance with departmental internal controls, policies, procedures, and regulations.
• Maintain a safe, sanitary, and organized work environment.
• Manage the training of all new culinary associates and ensure all standards are followed.
• Monitor inventory and requisitions to maintain adequate supplies of food, leaning supplies, and other food preparation supplies.
• Resolve conflict situations with associates, customers, or in-house situations as they arise.
• Perform other duties as may be assigned.

Required Skills/Abilities:

• Strong verbal and written communication skills to positively communicate and instruct employees.
• Proficient in cooking techniques including but not limited to, charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking.
• Good organization and leadership skills.
• Ability to work independently.
• Good interpersonal, customer service, and communication skills.

Education and Experience:

• High school diploma or GED.
• Specialized culinary training
• Food safety certification
• Two (2) or more years of full-service, high-volume sous chef/kitchen management experience preferred.

Physical Requirements:

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold present in a kitchen environment.
• Must be able to lift up to 50 pounds at times.
• Must be able to work late nights and unpredictable hours.
• Manual dexterity to cut and chop foods and perform other related tasks.
• Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear.
• Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell.

Wyoming Horse Racing offers competitive salary and a yearly descresionary bonus plus paid time off, medical, dental, vision and life insurance. Must be 21 or older and able to pass drug screen and background check.