Jobs
currently filled
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.