Sous Chef

Sous Chef

Provide direct and general supervision to culinary team in assigned outlet on assigned shift to ensure quality food preparation and guest satisfaction while supporting Belterra Park's vision, mission and values.

Deliver internal and external guest service the Boyd Gaming Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member's needs and questions.

Staff, schedule, evaluate, train, develop and monitor team members.

Recommend wage increases, promotions, demotions, discipline and other employment actions for team members.

Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels.

Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high quality preparation and attractive presentation of all food to meet corporate standards and policies.

Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment.

Assist Room Chef in developing and implementing department management plans including budgets, labor schedules and systems of accountability.

Assist Room Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.

Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas.

Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons.

Ensure periodic quality checks for all products, i.e., temperature checks are conducted.

Monitor food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget.

Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.

Assist in developing menu changes to ensure variety and food quality.

Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.

Coordinate with front-of-the-house staff to ensure effective expedition of food orders and service. Monitor work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved.

Help write and cost recipes while developing a collection of recipes in a recipe book.

Oversee and ensure all stations are properly stocked and set up.

Initiate periodic kitchen walkthroughs to ensure quality of food meets corporate specifications and cleanliness standards.

Oversee and ensure all kitchen equipment and working conditions are well maintained.

Perform other duties as assigned by management.

Knowledge of and ability to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood

Demonstrated understanding of kitchen operations

Prior supervisory experience

These skills and abilities are typically acquired through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least one year in a supervisory capacity or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.