Sous Chef - Food Court

Job Overview Reporting directly to the Regional Executive Chef, the Sous Chef is responsible for the efficient and effective operations of the kitchen. The role establishes leadership, direction and accountability for all direct reports in respective areas, directs and manages them to achieve budgetary, food quality and customer service expectations, ensures comprehensive training and exposure in the expected areas of competency, and provides support and coverage during vacations or staffing gaps. Essential Functions Ensures schedules are complete based on forecast and allowable productivity standards. Will ensure schedules are posted at the established time and are fair and consistent. Assists in approving scheduled time off, personal leaves, floater requests and communicates this information to direct reports. Ensures an attendance log is kept for each team member in his or her area of functional oversight. Ensure all overtime is anticipated and/or justified. Ensures a daily sanitation checklist and temperature log report is completed for each area by his/her direct reports. Conducts random health inspection and health card audit. Maintains a file of all Health Inspection Reports. Proactively instructs team members regarding safe food handling and sanitation. Expected to spend 90% of the day on the floor and 10% of the day on administrative duties. Is required to see direct reports daily, to meet once a week with direct reports with a pre-established agenda and to hold monthly departmental meetings. Required to utilize property and JACK Entertainment training and development tools. Is responsible for mentoring, coaching and, if necessary, disciplining direct reports and staff according to the JACK Entertainment Standard Operating Procedures. Must have a professional appearance and conduct oneself as a professional at all times. Required to complete and/or ensure the completion of 90 day, six month and annual reviews in a timely manner. Requires direct reports to conduct daily Huddle session. Ensures areas are in alignment and adhering to Culinary Standard Operating Procedures. Must educate and hold direct reports accountable to each standard. Is required to ensure measurement reports are done as described and all tools are updated and in proper order. Is held accountable for ensuring their areas are utilizing the following SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports. Daily recipe audits must be conducted to ensure quality, consistency and portioning. These audits are to be unannounced with 15% of the menu items audited per week, thus ensuring a full audit is done every 7 weeks. Educational seminars, classes or workshops must be scheduled and conducted regularly to ensure the team is abreast of current trends and food styles. Menus are to be written with the customer demographic in mind. All menus must be reviewed and approved by the Executive Chef. Ensures product and experience surprises and delights the guests. Maintains a working knowledge of the food, wine and service. Solicits and responds to guest feedback by direct interaction. Resolves customer complaints and/or service deficiencies, responds with sincerity and uses appropriate recovery tools. Develops and administers departmental operating budgets. In conjunction with the Executive Chef, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives. Ensures compliance with all regulatory, internal controls, policies and procedures. Serves as a dynamic and energetic leader, while fostering teamwork, team member morale, motivation and open communication. Establishes self as highly credible leader with highest levels of integrity and always acts in the best interests of the property and the company. Acts as a role model and coach while developing team members using a consistent, approachable demeanor and clearly articulating expectations. Ensures that team members clearly understand and are held accountable for their performance expectations. Provides appropriate recognition and rewards to individuals and groups when consistent superior performance is attained. Works as a change agent and challenges the departmental processes to improve and streamline department operations, through the continuous assessment of policies and procedures, work processes and program effectiveness and value. Demonstrates excellent facilitator skills in determining a vision, aligns and inspires the team to achieve the vision. Partners and coordinates with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, comfortable environment, by well‑trained, motivated team members. Recommends and implements change to improve overall team member and guest satisfaction. Benefits Medical, Prescription Drug, Dental, and Vision Coverage Life and Disability Insurance Free Parking Generous Paid Time Off Plan Discounted Team Member Meals Education Assistance up to $3,600 a year 401(k) Savings Plan and Match Key Skills & Abilities Expert working knowledge and high proficiency in food storage, cooling and thawing, re-thermalization, managing and expediting orders, recipe formulization and yield, knife handling and sharpening, stock, soup and sauce production, dry, moist and combination cooking, pantry, garde manger preparation, weights and measures. Excellent verbal and written communication skills. Proficient in Microsoft Office Suite. Established reputation as a dynamic and team-oriented leader with proven ability to manage multiple priorities, inspire and elevate team performance. Extremely guest and team member focused. Professional appearance and team player required. Ability to maneuver throughout all areas of the property and from floor to floor by stairways (minimum of 20 steps) or escalator. Ability to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel. Respond to visual and aural cues. Manual dexterity to operate a computer and other necessary office equipment. Tolerate areas containing dust, loud noises and bright lights. Work varied shifts, weekends and holidays as needed. Ability to simultaneously manage several projects and adapt to changing priorities. Ability to speak distinctly and persuasively. Must be able to read, write, speak and understand. Education & Experience Three or more years as a professional chef for a hotel, resort or chain concept restaurant. Experience in high volume and high end venues. Preferred: a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or three year job equivalent. College degree in Hotel Management or Culinary Arts a plus. Required Certification/License Must be able to obtain, and maintain, an Ohio Lottery Commission license. #J-18808-Ljbffr JACK Entertainment