Outlet Sous Chef-In Room Dining

Hard Rock Hotel & Casino Ottawa•Atlantic City, NJ

1d•Onsite

About The Position

Under the direction of the Executive Sous Chef, 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

Supervising staff and daily operations of the kitchen.
Ensuring safety, flawless delivery and execution of product excellence and service.
Placing and checking food requisitions.
Handling and following up on incidents.
Training and coaching staff.
Preparing and cooking food using correct techniques, procedures, and recipes.
Maintaining food cost parameters.
Developing and maintaining high standards of hygiene.
Adhering to HACCP standards and procedures.
Ensuring fast, fun, friendly, fresh, and focused service.
Developing department members’ knowledge and skills.
Selecting, training, coaching, counseling, appraising and retaining direct reports.
Ensuring appropriate staffing levels.
Staying abreast of current trends and practices.
Ensuring compliance with statutory and regulatory requirements, legal demands, and professional and ethical standards.
Complying with all internal policies and procedures.

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.
Keeping outlet ahead of HACCP standards.
Ensuring service is fast, fun, friendly, fresh, and focused.
Ensuring that 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 of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication.
Ensuring appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
Staying abreast of the current trends and practices within 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.
Performing other duties as assigned.