NOODLE BAR SOUS CHEF

MOUNT AIRY CASINO RESORT•Mount Pocono, PA

4d•Onsite

About The Position

The Noodle Bar Sous Chef is responsible for supervising all aspects of the Noodle Bar cooks, stewards etc.; Supervises and Prepares and directs culinary staff to produce menu items to recipe standards in a quick and efficient manner; Assist with employee training and scheduling; Reacts to staffing levels based on business levels, call outs, schedule changes, etc. and adjusts accordingly; Acts in the capacity of Chef on Duty as needed.

Requirements

Minimum: Completion of a high school diploma or equivalent, plus five years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience
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

Nice To Haves

Degree or certificate in culinary arts preferred

Responsibilities

Supervise of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work
Assist with the communication and enforcement of formal policies and procedures
Recommends disciplinary or other staffing-related actions in accordance with company rules and policies
Alert management of potentially serious issues
Must possess and maintain a current knowledge of all recipes and standard preparation methods
Must be able to identify and correct food preparation and presentation that is not in accordance with standards set by Executive Chef
Assist in overseeing methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste
The Noodle Bar Sous Chef is responsible for documenting any and all products that are wasted. This includes products coming back from banquets and/or buffet, any spoiled products, etc. All waste charts are to be discussed with Executive Chef via daily report
Ensure that kitchen is cleaned regularly and that all health and sanitation standards are maintained; notify the maintenance department of any needed repairs
Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures
Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels, maintains and communicates changes in the par levels to the Executive Chef
Sous Chef is responsible for checking in all food orders received during their shift. They are to check accuracy of the delivery against invoice and inspect the quality of the products received. Any discrepancies are to be brought to the attention of the Executive Chef, receiving and the buyer
After inspection, the Noodle Bar Sous Chef will insure that all products are secured expediently in a manner that is in keeping and MACR and Department of Agriculture Standards
The Noodle Bar Sous Chef is responsible for the labor & productivity standards on their shift. They are to make recommendations to the Department Chef when personnel are not required, they are responsible for informing the Department Chef when an employee is in expectation of exceed
Promote teamwork and quality service through daily communication and coordination with other departments
Is responsible for the professional appearance of all culinary staff, daily inspects each employee for their adherence to MACR employee dress code
The Noodle Bar Sous Chef will correct on the spot, counsel, and document and/or refer to the Department Chef for further disciplinary action any employee who does not meet MACR standards
Furthermore, the Noodle Bar Sous Chef as part of the Culinary Management team will at all times present themselves as a model of compliance to the MACR dress code standards
May serve as Chef on Duty or assist with other duties as assigned