Sous Chef

Responsible for supporting the F&B Manager in all aspects of food quality, cost control, completing inventories and training back of house team members. Participate in the financial review process to include researching, responding to inquiries and reporting results. Document recipes, measurements, quantities, and other information so each creation can be duplicated consistently. Train culinary team on each recipe and monitor recipe adherence. Monitor and ensure that standard kitchen operating procedures are met on a consistent basis. Provide leadership to all back of house team members to include training, mentoring and corrective counseling. Assist in interviewing, selecting, and onboarding of all new back of house hourly team members. Schedule staff and assist in payroll related activities as needed. Communicate effectively with front of house management and staff. Support and lead food prep for service, ensure all prep items and recipes are made to approved standards. Oversee the line during service while monitoring cooks progress and slow of service, with a focus on high volume periods. Oversee the flow of the kitchen and the flow of food to maintain service standards. Prepare and coordinate daily prep sheets with F&B Manager. Work with the Room Chef on menu creations and daily specials. Manage inventory and costs. Make certain all requisitions are processed properly and placed in designated areas. Assist with monitoring and receiving of all product to ensure it meets property standards. Maintain a solid knowledge of all food products and ensure all products are properly rotated. Properly label and date all products to ensure safekeeping and sanitation. Safely use all kitchen equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards. To provide BIG Service to internal guests and ensure their complete satisfaction, inclusive of greeting and interacting with guests in a friendly and enthusiastic manner, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset. The ability to develop and maintain professional, trusting, and positive working relationships with managers, supervisors, staff, coworkers, guests, and vendors. The ability and willingness to ensure that work activities are completed accurately, efficiently, and in a timely manner. The ability to work safely. This includes clearly understanding and following company safety policies and procedures, completing work in a safe manner, caring about safety of self and others, responding appropriately in an emergency, and reporting unsafe conditions. Maintain regular attendance at scheduled shift and staff meetings.

EDUCATION AND EXPERIENCE:

Minimum of 2 years cook experience. Culinary degree preferred but not required. Internal Team Members must meet the requirements as outlined in the Transfer and Promotion Policy. High school diploma or its equivalent. Must pass all required pre-screening and background checks. The Mint Gaming Hall is an equal opportunity employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, national origin, age, marital status, disability, sexual orientation, or any other characteristic protected by state or federal law. #J-18808-Ljbffr The Mint Gaming Hall Bowling Green