SOUS CHEF - FOOD HALL

Seminole Hard Rock Hotel & Casino-posted 4 months ago
Full-time • Mid Level
Bakersfield, CA
5,001-10,000 employees
Accommodation
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The Sous Chef is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction as it pertains to pastries. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve food service goals.

  • Creates an atmosphere that induces guests to make Hard Rock Tejon their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
  • Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
  • Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.
  • Maintains department objectives, standards, guidelines and budget to ensure proper management of department.
  • Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget.
  • Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to recipe and HAACP standards.
  • Assists in developing menu changes to ensure variety and food quality.
  • Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.
  • Assists Executive Sous Chef in other kitchen areas on a relief basis as necessary.
  • Operates, maintains, and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis.
  • Perform work regularly and predictably.
  • Attend and participate in meetings, completing follow-up as assigned.
  • Other duties as assigned.
  • 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.
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