Restaurant Sous Chef

Introduction
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Overview
We're always looking for talent that believes in having fun. At PENN Entertainment, you'll get to be a part of an exciting industry, where the days and nights are fast paced. You'll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You'll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.


Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits-such as day-one medical coverage, 401(k) matching, and annual performance bonus-may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.


Click HERE to discover how we empower team members to grow, thrive, and advance in their careers.

Responsibilities

• Promote and maintain all steps of the Eye, hi, Goodbye program with each patron and employee you may come in contact with (eye contact, hi- greeting, goodbye as a departure).
• Responsible for Assisting the Executive Chef in creating menus for restaurant outlets, banquets, and special events.
• Recruit, train and upgrade staff maintaining proper staffing guidelines, within budgeted parameters while scheduling to meet the demands of business.
• Control portion size; minimize waste and present menu items according to specifications.
• Maintain a clean and sanitary area at all times in full accordance with ServSafe guidelines and state and local regulations.
• Prepare weekly schedules and control labor.
• Educate, train, and manage cooks to follow company policies and standards.
• Maintain positive guest relations.
• Communicate with other culinary supervisors and managers to ensure efficient service and properly prepared food.
• Perform all culinary job functions within immediate area when necessary.
• Attend weekly chef's meetings and monthly kitchen staff meetings to keep staff updated and informed on current activities, projects and special events of Hollywood Slots.
• Assist Executive Chef and Executive Steward in overseeing stewarding department cleanliness, organization and sanitation.
• Keep current with food industry trends as well as new products available on the market.
• Conduct daily walk through of kitchen areas, food storeroom, dry good storage and refrigerated storage to ensure proper rotation, storage and utilization of products.
• Assist in establishing team and individual performance consistency by adhering to company policies and procedures. Demonstrate abilities to meet performance expectations with Communications,
• Initiative/Problem Solving, Guest Service/Interpersonal Relations, Work Habits and Conduct, and
• Responsible Gaming/Business Ethics.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and coaching employees; addressing concerns; and resolving problems.
• Supervisory responsibility over all Culinary Operations.
• Has direct supervision over 45 employees & indirect supervision over 75 employees
• Other duties may be assigned

Requirements

• Associate degree, or two year college or technical school;
• Tree plus years related experience and/or training; or equivalent combination of education and experience.
• Must be proficient in Microsoft applications (Excel, Access, Word)
• Supervisory experience required.
• Ability to read, analyze, and interpret routine business documents.
• Ability to respond effectively to sensitive inquiries or complaints.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions and percentages. Must be very detailed oriented.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Ability to interpret a variety of instructions in mathematical or diagram form and deal with several abstract and concrete variables.
• ServSafe