Hard Rock Casino Sous Chef

Food Outlet Manager

The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service to achieve Hard Rock Casino Rockford food service goals.

(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)

• Creates an atmosphere that induces guests to make Hard Rock Casino Rockford their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members to provide superior guest service.
• Hires, trains, motivates, evaluates, and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
• Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.
• Maintains department objectives, standards, guidelines and budget to ensure proper management of department.
• Monitors food purchasing, staffing, food preparation and food inventory to control food and labor cost and waste, ensuring adherence to the budget.
• Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to recipe and HAACP standards.
• Assists in developing menu changes to ensure variety and food quality.
• Monitors and advice on storage of food items to ensure quality of food and compliance with health requirements.
• Assists Employee Food Hall Chef in other kitchen areas on a relief basis as necessary.
• Operates, maintains and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines daily.
• Perform work regularly and predictably.
• Attend and participate in meetings, completing follow-up as assigned.
• Other duties as assigned

Non-Essential Job Functions:

• Attend seminars when needed.

Education and/or Experience Requirements:

• A minimum of 8 years progressive preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship
• 4 years of progressive food preparation experience
• At least 1 year in a supervisory capacity

Additional Requirements (Licenses, Certifications, Testing, etc.):

• Must obtain and maintain a valid driver's and all licenses / certifications per Federal, State, and Gaming regulations
• Must successfully pass background check.
• Must be at least twenty-one (21) years of age.

Knowledge Of:

• Pertinent federal, state, and local laws, codes, and regulations.
• Standard safety and sanitation practices for food and beverage service.
• Food, food products, food preparation, etc.
• 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 being able to project 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 which 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 monitor all activity within the dining room and to inspect and maintain areas for which are responsible.
• Use all tools associated with the position including but not limited to knives, slicers and choppers.
• Review and comprehend recipes and other necessary documentation.
• Inspect quality of all food items.

Pay Range: $50,000 - $67,500/