Sous Chef

Sous Chef

Join a winning team at del Lago Resort & Casino. With gaming, hotel, retail and restaurant positions, you can always find what you're looking for at del Lago. Previous casino-industry experience is not required, but a friendly, positive attitude is. We'll provide all the training you'll need to succeed in your job and grow in your career. Whether it's the fun of the slots or the excitement you only find at the best gaming tables, del Lago will bring the action you're looking for. Our luxurious 205 room hotel with beds more comfy than home, services that make everyone feel like a high roller and spa treatments to soothe and rejuvenate. Wherever you're coming from, however long you plan to stay, there's only one destination in the Finger Lakes region that gives you everything you expect, and then some.

JOB SUMMARY

The Sous Chef is responsible for the direct supervision and day-to-day operations of the culinary initiatives with the goal to positively impact restaurant sales, profits and guest satisfaction through product innovation and guest service experience and support the casino core values. The employee will lead the department in providing an exciting environment and World Class Service by delivering Old-World Hospitality and Charm. The Sous Chef will monitor food and labor budget for the department, as well as ensure and maintain the highest professional food quality and sanitation standards. Pay Range: $62,353.20 - $65,000.00 annually.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Assist in hiring, motivating, training, coaching, mentoring, and directing Team Members to accomplish established department objectives – Consistency, Quality and Sense of Urgency

Ensure Team Members deliver Old-World Hospitality and deliver Excitement, as well as live the company core values

Enforce department standards, guidelines and objectives and maintains other administrative processes to ensure proper planning and efficient operation of assigned areas

Responsible for enhancing the food product that is presented to guests

Recommend changes to the food product

Ensure operation is following the Safe Food Handling and OSHA practices

Communicate effectively, both verbally and in writing, to provide clear direction in assigning and instructing facilities team in the details of their work

Review guest complaints/concerns and take appropriate action

Plan and conduct staff meetings

Adhere to the 5S Principles of ensuring that items are "Sorted", "Set in Order", "Systematically Cleaned", "Standardized", and "Sustained"

Responsible for behaving in a gracious, kind, and warm manner that creates a sense of fondness, as well as professional, courteous, and responsive manner, which reflects positively on the company and its core values

Participate on property Safety Committee

Update Daily Management Systems board to include daily lineup, order guides, prep lists, line checks, perpetual inventories

Performs other duties as may be assigned by department and/or company management

REQUIRED SKILLS AND ABILITIES

Attend required training sessions offered by the casino

Obtain required license(s)

Perform the duties described in compliance with local laws and regulations

Responsible for taking the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco

Knowledge of the property's programs to address problem gambling

Consult with the appropriate individuals and maintain an effective system of written policies, procedures, and internal controls to ensure compliance with the state regulations and Systems of Internal Controls

Responsible for taking the appropriate steps to investigate exceptions, fraud, and potential violations and report such instances to the appropriate levels of management

Report any acts of wrongdoing on behalf of any Team Member that they have knowledge of

EDUCATION AND EXPERIENCE

Must be a minimum of 18 years of age. Expert knowledge of safe food preparation techniques and methods. Extensive knowledge of menu development, cost, and wage control. Thorough knowledge of kitchen equipment, food products, standard recipes, and proper preparation. A minimum 2 years in a Sous Chef or culinary leadership role, with progressive supervisory/managerial experience is required. Excellent communication skills both written and oral. High school or equivalent required, formal culinary training or schooling preferred. Ability to read, analyze, interpret, and comprehend technical procedures, government regulations, business periodicals, instructions, and correspondence/memos; author reports, business correspondence and procedure manuals; effectively present information and respond to questions from groups of managers or staff, guests, and the public. Working knowledge of Excel and Word required. Attention to detail and accuracy. Previous customer service experience preferred. Maintain confidential information.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

Must have ability to: Responsible for accurately calculate figures and amounts and perform mathematical functions applicable to business needs Define problems, collect data, establish facts, and draw valid conclusions Interpret a variety of technical and mathematical formulas Interpret and follow through on a variety of instructions furnished in written, oral, diagram or schedule form Effectively communicate with all levels of Team Members as well as outside contacts Resolve problems and conflicts in a diplomatic and tactful manner Demonstrate leadership and fairness in dealing with guests and Team Members Responsible for instilling a sense of pride and personal responsibility in staff Be flexible to work all shifts including holidays, nights, weekend hours and overtime as business needs dictate. Be physically mobile with reasonable accommodations including ability to push, pull, carry, and lift up to 25 lbs. Ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces