Jobs

Sous Chef

Responsibilities

• Ensures compliance with all food and beverage policies, standards and procedures
• Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations
• Recognizes superior quality products, presentations and flavor
• Maintains procedures for food portions and waste controls
• Follows proper handling and right temperatures of all food products
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
• Empowers associates to provide excellent customer service.
• Ensures associates receive on-going training to understand guest expectations
• Assists associates based on their individual strengths, development needs, career aspirations and abilities
• Manages training initiatives for current and new associates
• Ensures associates follow required food handling and sanitation procedures

Requirements

• High school diploma or equivalent required
• Culinary education required; or equivalent training/experience
• Experience successfully handling a diverse group of associates
• Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
• Extensive knowledge of good handling and sanitation standards
• Experience with maintaining kitchen equipment
• Understanding of restaurant operational procedures
• Effective decision making skills
• Strong problem-solving skills
• Strong analytical skills
• Knowledge of overall casino operations as they affect kitchen and related areas
• Good negotiation skills
• Good presentations skills
• Good communication skills
• Strong organization skills

As a direct assistant to the executive chef, the sous chef manages kitchen operations and staff on a daily basis and ensures a consistent, high quality food product. Areas of responsibility include overseeing food preparation area of incumbent’s specific kitchen. As a supervisor, works with the food and beverage leadership team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.