Outlet Sous Chef

Hard Rock Hotel & Casino Ottawa•Tejon, NM

7d•Onsite

About The Position

Under the direction of the Outlet Chef, the Sous Chef 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 8 years progressive food preparation experience, or completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity.
Excellent interpersonal, oral and written communication skills.
Meticulous, organized and accurate.
Extreme confidentiality.
Familiarity with a variety of computer systems and applications.
Flexibility to work varying shifts and time schedules as needed.
Ability to communicate effectively with all levels of employees and guests.
Ability to manage multiple details and tasks concurrently in a changing environment.
Ability to work effectively in a team environment.
Ability to analyze and think about how possible solutions impact on the entire operation.

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 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 parameter 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 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.
Demonstrating a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
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.