JUNIOR SOUS CHEF

MOUNT AIRY CASINO RESORT•Mount Pocono, PA

17d•Onsite

About The Position

Supervises all area of responsibility throughout all food outlets, execution of food standards; including preparation, cost control and presentation of food items. Inspects food quality indicators, and time control requirements.

Requirements

Minimum: Basic reading, writing and math skills
Three years of food preparation and supervisory experience.
Carrying or lifting items weighing up to 50 pounds
Standing up and moving about the kitchen
Communicating with other people
Handling food, objects, products and utensils
Handling hot and cold items
Bending, stooping, kneeling
Must be able to stand, walk and move through all property areas.
Must be able to stand or sit for long periods.
Maintain physical stamina and proper mental state of mind to work under pressure in a fast paced environment and effectively deal with guests, management, employees and members of the business community.
Adequate manual dexterity, including hand and wrist movement to operate office equipment and perform light lifting.
Communication skills are utilized a significant amount of time when interacting with the other cooks, wait staff or supervisors.
Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when monitoring inventory.
Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
Required to work nights, weekends, and/or holidays.

Responsibilities

Executes food standards, including preparation, cost control and presentation of food.
Inspects food quality indicators and time control requirements of all employees.
Maintain a clean kitchen by cleaning all work surfaces used in food preparation on an ongoing basis.
Supervise area of responsibility.
Performs as a team member with cooks, dishwashers, supervisors, and pertinent Culinary Associates in producing a smoothly and efficiently run operation on a scheduled shift.
Develops and follows all recipes and control procedures.
Assists in all areas of food production as needed.
Responsible for food cost and portion control.
Responsible for scheduling and labor cost control.
Responsible for maintaining a clean and sanitary area at all times in full accordance with State Health Regulations.
Preparation of weekly departmental schedules and labor control
Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters.
Report all unsafe or malfunctioning equipment to supervisor.
May maintain supplies and equipment (trays, china, silver and condiments) for service at the station areas.
Advice supervisor of low inventory items and problems related to equipment, food quality, portions, etc.
Perform receiving and inventory duties as specified by supervisor; stocks supplies as requested.
Assist cooks and stewards during peak activity periods.
Promote teamwork and quality service through daily communication and coordination with other departments.
May assist with other duties as needed.