Sous Chef - Selu Garden Cafe - Full-time / Part-time

Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift.

Job Description:

JOB ESSENTIAL DUTIES AND RESPONSIBILITIES:

Establish and endorse the business objectives, ethics and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values

Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards

Responsible for requisitioning of food supplies

Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them

Perform daily checks to insure the quality of the line set up

Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms

Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers

Work all stations on the line to assist the cooks when busy or provide breaks

Operate a productive, sanitary, team oriented working environment within budgeted guidelines

Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication

Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures

Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed

Conduct pre-shift meetings to communicate important information

Build relationships with customers

Prepare prep lists and production sheets

Complete end of shift logs in a timely and accurate manner

Ensure service recovery activities

Participative member of the team by volunteering and being involved with projects, committees, and task forces by providing input and suggestions

Responsible for, or actively participates in, the initiation of personnel actions including but not limited to: interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions

Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities

Ensure timely and accurate performance appraisals and accurate work history entries

Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale

Provide continuous positive coaching for development of employees and appropriate corrective action when necessary

Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary

Adhere to regulatory, departmental and company policies in an ethical manner

If assigned to EDR:

Operate cash register

Adhere to internal control regulations in regards to variances

Qualifications:

MINIMUM QUALIFICATIONS:

High school diploma or GED required

Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred

Three years successful culinary experience required

Two years culinary supervisory experience required

ServSafe certified

Must demonstrate the following essential knowledge and skills

Knowledge of food preparation and presentation

Neat, professional appearance with excellent personal hygiene

Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint and Outlook

Excellent interpersonal skills

Excellent leadership/motivational skills

Knowledge of sanitation standards and procedures

Able to attend to multiple priorities simultaneously

Problem-solving abilities

Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required

Must be able to quickly perform mathematical computations

Must complete Super Lap---score of low/fail may result in a position bypass

PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS:

Must be able to be on feet for 8 hour shift

Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues

Must be able to read, write, speak and understand English

Must be physically mobile with reasonable accommodation

Must be able to handle high stress in the work environment and turn stress into high energy

Must be able to lift and carry 50 pounds and be able to push an pull up to 300 pounds in a cart

Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including second hand smoke

Must be able to work a flexible schedule including weekends, evenings and holidays

This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 6.21.16