Sous Chef

The posting

Position: Sous Chef

Department: Food and Beverage

Job Summary: Prepares, cooks, and plates food using established recipes and guidelines; assists with ensuring the efficient operation of assigned food outlet(s).

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

1. Reads daily menus to ensure cooking times are coordinated for timely preparation of all food products.
2. Reviews schedules and inventory for any special parties or orders to ensure successful service.
3. Reviews prep list, checks daily pars, and maintains pars, as necessary.
4. Ensures that all the ingredients and necessary components for the menu items to be prepared during the shift are ready at the start of the shift (mise en place); assists when necessary.
5. Prepares and cooks dishes; ensures that menus, recipes, methods, pictures, and specifications provided by supervisors are followed exactly.
6. Prepares customized food to order, such as Caesar salads or handpicked items to be sautéed for pastas, crepes, and breakfast omelets.
7. Responds to guest requests with courtesy, promptness, and friendliness.
8. Coordinates placing of food on the steam and cold table; ensures food rotation and proper timing of foods.
9. Monitors and tests food quality while preparing food; checks if cooked sufficiently along with proper consistency, temperatures, and flavors.
10. Verifies food is satisfactorily cooked in both quality and quantity prepared.
11. Prepares proper plate and platter presentations.
12. Serves food in proper portions onto proper receptacles using plating guides for product consistency and cost control.
13. Controls food and labor costs by avoiding preparation waste and overproduction as well as ensuring proper rotation and utilization.
14. Coordinates with supervisors on food preparation, presentation, and proper service procedures.
15. Assists with workflow to ensure a smooth running operation.
16. Oversees inventory and orders stock for assigned outlet; works closely with the Chef(s) to ensure that all items needed are in stock for the menu.
17. Maintains an adequate inventory of cooking ingredients and supplies.
18. Operates ovens, stoves, grills, microwaves, and fryers to prepare foods.
19. Maintains cleanliness of workstation, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards.
20. Ensures proper storage of all food products; ensures all food items are dated and up to established standards.
21. Ensures the kitchen is ready for preparation of the next meal.
22. Inspects tools and equipment before and after use; makes sure they are clean and in proper working order. Coordinates any necessary repairs immediately with appropriate staff.
23. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action.
24. Creates new dishes as well as assists with developing and implementing new menus.
25. Confers with supervisor to review achievements and discuss needed changes in goals or objectives.
26. Assists with interviewing, recommending hires, and training; planning, assigning, and directing work; appraising performance; team member relations; and controlling overtime.
27. Handles all necessary paperwork related to the position, such as special assignments and entering logbook communications for other shifts.
28. Utilizes experience and judgment to plan and accomplish goals as well as meet daily operational challenges.
29. Works collaboratively with team members to ensure a smooth running operation.
30. Ensures uniform and personal appearance is clean and professional.
31. Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities:

1. Knowledge of a variety of the culinary field concepts and procedures.
2. Knowledge of food products, standard recipes, proper preparation, presentation, and portion control.
3. Knowledge of kitchen tools and equipment.
4. Knowledge of resource allocation, production methods, and coordination of people.
5. Knowledge of budgetary principles and practices.
6. Knowledge of modern filing and recordkeeping practices and procedures.
7. Knowledge of the Gaming Enterprise Division and departmental internal controls, policies, and procedures as well as applicable laws and regulations.
8. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications.
9. Strong organizational, planning, and time management skills.
10. Strong communication skills.
11. Ability to positively communicate and instruct team members, offering assistance in areas where they lack knowledge, skills, or experience.
12. Ability to effectively use senses such as sight, hearing, and smell to distinguish product, taste, and texture.
13. Ability to produce a quality product on a consistent basis.
14. Ability to effectively multitask.
15. Ability to follow instructions, written and verbal, and perform the job with professionalism.
16. Ability to balance the concepts of teamwork, guest service, and profitability.
17. Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation.
18. Ability to walk and stand approximately 90% of a shift.

Minimum Qualifications:

1. High School or General Equivalency Diploma AND must successfully pass a Sous Chef audition.
2. Must either possess or obtain a valid Food Handler’s card and ServSafe certification within three (3) months of employment.
3. Demonstrated track record of reliability, responsiveness, and creativity.
4. Demonstrated track record of providing excellent guest service.
5. Must be able to work any shift, weekends, holidays, and special events as needed.
6. Must have employment eligibility in the U.S.
7. Must be able to obtain, maintain, and retain a valid gaming license.

Preferred Qualifications:

1. Certification from an accredited culinary school or American Culinary Federation (ACF) certification.
2. Bilingual (English/Spanish).