Sous Chef Banquets

Rivers Casino Careers•Schenectady, NY

8d•Onsite

About The Position

The Sous Chef Banquets actively participates with staff to cook, prepare, dish-up, and assemble all food stations. This role supervises Specialty Cooks and Cooks. The position is responsible for the daily preparation of all culinary items according to standard recipes and menus to ensure consistent, high-quality product. The Sous Chef Banquets coordinates and oversees kitchen staff in meal production, preparation, and presentation, while maintaining quality and quantity control. They engage in preparation/cooking for food items, ensure proper staffing for maximum productivity and high standards of quality, and plan and apportion work while continuously directing and monitoring team member work activities. The role ensures proper sanitation and safety programs are strictly adhered to, establishes and adheres to controls, and monitors kitchen activities to minimize food supply waste and theft. They work with management on inventories, pricing, cost controls, requisitioning, and issuing for food production. The Sous Chef Banquets ensures kitchen and equipment are in good working order and that the work area is clean and hazard-free. They monitor and oversee the use of appliance and kitchen equipment and make recommendations for maintenance, repair, and upkeep. This role must stay abreast of all emergency protocols and follow SOPs. The Sous Chef Banquets assumes charge of the kitchen in the absence of other managers, participates in interviewing and selecting candidates, and is responsible for training cooks and other workers. They are responsible for monitoring and evaluating performance, administering annual performance reviews, and team member discipline. Consistent communication with all managers is essential, as is practicing, supporting, and promoting the company-wide culture and demonstrating company standards at all times. Maintaining personal grooming and uniform standards and conducting oneself in a manner that reflects a positive professional image are also key responsibilities. All other duties as assigned must be performed.

Requirements

Minimum of 3 to 4 years of culinary experience
Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production
Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry
May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Rivers Casino standard’s and specifications
Ability to communicate effectively with guests, Team Members and management in both written and verbal form
Ability to operate kitchen equipment
Requires reading and math skill for recipes and measurements
Ability to read, write speak and understand basic English in order to read recipes and communicate with other Team Members
Ability to handle high pace production
Must be able to positively accept constructive criticism and be willing to continuously improve
Ability to manage time effectively with minimum supervision

Responsibilities

Directly supervises the daily preparation of all culinary items according to standard recipes and menus to ensure consistent, high-quality product to guests
Coordinates and oversees kitchen staff in meal production, preparation and presentation from kitchen to floor while maintaining quality and quantity control
Engages in preparation/cooking for food items
Ensures proper staffing for maximum productivity and high standards of quality; plans and apportions work while continuously directing and monitoring team member work activities to achieve maximum productivity
Continuously checks the quality of raw and cooked food products to ensure health and quality standards are met
Ensures sanitation and safety programs are strictly adhered to
Establishes and adheres to controls and monitors kitchen activities to minimize food supply waste and theft
Works with Manager Specialty Room Chef/Manager Marketplace on inventories, pricing, cost controls, requisitioning and issuing for food production
Ensures kitchen and equipment are in good working order and that the work area is clean and hazard free
Monitors and oversees the use of appliance and kitchen equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, it’s equipment and other areas of the restaurant
Must stay abreast of all emergency protocols
Follow SOPs as set forth by Director Food & Beverage and/or VP Food & Beverage
Assumes charge of kitchen in the absence of the Manager Specialty Room Chef/Manager Marketplace
Participates in interviewing and selecting candidates
Responsible for training cooks and other works in preparation, cooking garnishing and presentation of food
Responsible for monitoring and evaluating performance as well as administering annual performance reviews and team member discipline as needed
Communicate on a consistent basis with all managers to keep them abreast of department activities
Responsible for practicing, supporting and promoting Rivers Casino & Resort company-wide culture and demonstrating Rivers Casino standards at all times by treating each team member with care, dignity, fairness and respect
Display and encourage teamwork in the department
Maintain personal grooming and uniform standards pursuant to Rivers policies and always conduct self in a manner that reflects a positive professional image
Perform all other duties as assigned