Sous Chef

SUMMARY:

The Sous Chef manages staff, ensures food preparation, quality and consistency of all kitchen products.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

This list of tasks is illustrative ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all of the duties listed, nor does it necessarily list all possible duties that may be assigned.

• Directly manages Lead Cook, Line, Pantry, Prep Cook, and Stewarding Staff (Dishwasher, Kitchen Utility,...)
• Prepare and/or follow daily food outlet menus schedule/procedures and adhere to health and safety standards.
• Oversee and when need, work the line to ensure high levels of food quality and consistency are held to QA/QC operation standards
• Self directed
• Supervise kitchen in absence of Chef
• Assist in the training of cooks
• Follow ordering procedures and menu knowledge
• Expert Preparation and supervision of sauce and menu preparation
• Master line setup, operation and menu knowledge
• Master Banquet/Catering preparation and service
• Master knife and cooking equipment skills
• Ability to solve operational challenges, willingness to learn and progress
• Manages front of house food and beverage operations dependent on business needs

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:

Associate degree in Hotel and Restaurant management; or three to five years extensive and progressive experience and/or training; or equivalent combination of education and experience. High School diploma or (GED) required. Includes an occupationally significant combination of: vocational education, apprentice training, on-the-job training, or essential experience in less responsible jobs, which lead to the higher job, or serving in other jobs. Over six months and including two years.

SPECIAL QUALIFICATIONS:

Knowledgeable of kitchen cooking equipment

Able to proficiently handle a knife

Able to communicate with fellow co-workers and guests

Must have a Food Handler's Card

Able to conduct bilingual training sessions (English/Spanish)

LANGUAGE SKILLS:

Speak clearly and listen carefully. Able to read and understand instructions, safety rules, etc.

Speak with poise, voice control and confidence using correct English and well-modulated voice.

Write reports using proper format, punctuation, spelling, and grammar.

Bilingual speaker required (English/Spanish).

MATHEMATICAL SKILLS:

Ability to add, subtracts, multiply and divides in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY:

Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an Employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Lifting of 50 lbs.or more repetitively. Carrying object weighing 25 lbs. repetitively.

While performing the duties of this job, the Employee is regularly required to talk or hear. The Employee is also regularly required to stand; walk; sit; and use hands to finger, handle, or feel objects, tools or controls. The Employee is occasionally required to reach with hands and arms, and to sit; climb or balance; and stoop, kneel, crouch or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an Employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud.