Outlet Executive Sous Chef

Hard Rock Hotel & Casino Ottawa•Atlantic City, NJ

9d•Onsite

About The Position

Under the direction of the Executive Chef, the incumbent is responsible for supervising the staff and daily operations of the kitchen. Ensures a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount.

Requirements

Minimum of 5 years of culinary experience in a restaurant environment.
Minimum of 3 years of culinary management experience in a restaurant environment required.
Commitment to occupational and food safety.
Proficient knowledge of software programs such as Outlook, Excel and Word.
Must be able to present and project a professional appearance.
Must possess excellent organizational, communication and multi-tasking skills.
Must be able to communicate effectively with guests in English, specific to position duties and responsibilities.
Must be able to effectively coach and counsel employees.

Nice To Haves

Culinary Arts degree preferred.
Elevated culinary background – preferably working in an upscale or trendy restaurant or food & beverage venue.

Responsibilities

Overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively.
Placing and checking food requisitions in accordance with menus.
Handling and following up on all incidents immediately, and reporting accurately.
Training staff at lower levels and coaching and directing employees to perform to Kitchen Operations.
Using correct techniques, procedures, and recipes for preparing and cooking food.
Applying culinary skills to prepare meals, with flavor, ingredients, temperature, presentation, and quality consistent with standards and guest expectations.
Maintaining food cost to parameters given by the company.
Checking food cost on a daily basis and ensuring continual awareness of monthly food cost.
Developing and maintaining high standards of hygiene within kitchens.
Ensuring all HACCP folders, forms, records, and procedures are adhered to and updated at all times.
Developing department members’ knowledge and skills through education, training, coaching, corrective counseling, etc.
Conducting personal behavior and selecting, training, coaching, counseling, appraising, and retaining direct reports who consistently perform actions and behaviors that reinforce the Company’s Mission and Values.
Ensuring appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
Staying abreast of the current trends and practices within the area of responsibility and communicating pertinent information to management, peers, direct reports, and team members as appropriate.
Ensuring activities comply with relevant statutory and regulatory requirements, legal demands, and professional and ethical standards.
Complying with all internal policies and procedures.
Coordinating activities at different culinary areas.
Evaluating those team members directly supervised in accordance with personnel guidelines.
Responsible for training and supervision of culinary team members.
Responsible for product ordering and quality assurance.
Ensuring that all required documentation of personnel activities is completed in a timely and complete manner and submitted to proper members of management and HR.
Promoting positive public/employee relations at all times.
Demonstrating training, coaching, and mentoring abilities in all employee interactions.
Communicating with all culinary staff or food & beverage staff on daily needs, requirements, and expectations.