Sous Chef - Brew Brothers Sports Bar

Caesars Entertainment • Baltimore, MD

88d • $60,000 - $65,000

About The Position

The Brew Brothers Sous Chef is responsible for the direct supervision and management of all culinary employees in their outlets. They assist in ensuring adherence and integrity of SOP standards and operating within budgetary guidelines. They are to be organized, precise, and able to follow direction with flexibility based on production demands.

Requirements

• 3 Years Culinary Experience
• 1 Year managing 10 or more employees
• Knowledge of Microsoft Word and Excel
• Knowledge of Stratton Warren/AS400
• Must be able to read and write English and Spanish
• Ability to lift 50 lbs
• Ability to push or pull 150 lbs
• Ability to stand for long periods, bend, lift, and reach through shift
• Ability to read and follow directions from set recipes
• Ability to mix formulas accurately to ensure consistency
• Possess a team player attitude and be flexible
• Understand and have thorough knowledge of sanitation procedures
• Ability to read and write English
• Assumes responsibility of room in Chef's absence
• Must have ability to establish relationship and work with front of house manager to ensure consistency and accuracy in service cycles
• Ensure quality food product and production through adherence to established SOP standards and guidelines
• Teach and develop staff in a professional and effective manner
• Assist in the maintenance of food costs, labor costs, and all other expenses within budgetary guidelines
• Enforce all company performance standards fairly and consistently with staff
• Assist in cooking, creating, and establishing new, innovative, and imaginative recipes
• Ability to react and think quickly under stressful circumstances
• Participates in ordering, labor control, and other administrative duties as assigned
• Ability to identify and administer disciplinary action as needed
• Ensures cleanliness and maintenance of kitchen, storage, and surrounding areas
• Ability to withstand high temperatures for a long duration of time
• Ability to interact with co-workers, subordinates, and guests effectively
• Must have comprehensive knowledge of food and products, standard recipes and preparations
• Ability to operate all food equipment
• Ability to set realistic goals and standards

Responsibilities

• Ordering and Inventory, Expense Management
• Servicing the guest
• Train, supervise and work with all kitchen staff to prepare, cook and present food according to restaurant standard recipes
• Provide quality food products and meet budget requirements
• Set an example of excellence to all employees in terms of attendance, morale, appearance and work ethic
• Supervise the assigning of specific duties to employees for efficient operation of the kitchen
• Supervise culinary staff schedules to maintain proper coverage while keeping payroll costs in line
• Ensure proper receiving, storage (including temp.-settings) and rotation of food products to exceed Health Department regulations
• Verbally communicate in a calm, positive demeanor with service staff during functions
• Supervise cleanup of kitchen area and proper breakdown and storage of equipment

Benefits

• $60,000 to $65,000
• Bi-Weekly Pay Dates
• PTO
• 401(k)
• Medical
• Dental
• Vision
• Life & Disability Insurance

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Accommodation
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees