Sous Chef - Garde Manger - Full Time

Ocean Casino Resort•Atlantic City, NJ

1d•Onsite

About The Position

About the Role The Sous Chef is responsible for assistance in developing menus and concepts according to the type of outlet. Reports directly to the outlet Restaurant Chef. Position Responsibilities · Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount · Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed · Manage the service cleanliness and dining room floor · Must have acquired knowledge of sanitation according to state and federal guidelines · Work efficiently and accurately before , during, and concluding service. · Thorough knowledge of Safety and OSHA guidelines · Follow and maintain documentation according to all HACCP guidelines · Set up HACCP flow chart built into production guidelines · Manage the food and labor cost · Complete paperwork, daily and weekly reports, menu analysis and ordering products · Training of all employees; prepare weekly schedules; employee development and training programs. · Inspect equipment and assure PM is in effect · Follows and adheres to all company and Departmental safety guidelines Essential Functions · Periodically pushing and pulling heavy carts and lifting products in proper storage areas · Temperatures vary from hot to cold areas · Periodically taste and evaluate quality of food products · Required to be detailed oriented · Exposure to casino related environmental factors including but not limited to secondhand smoke, excessive noise, and stress related to servicing customers in a high pressure and fast paced environment. · Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours. · Must be able to stand for an entire shift and move throughout the hotel. · Must be able to lift to 55 lbs, push up to 50lbs. Requirements What’s Required · Must have four years’ culinary experience; two years’ supervisory experience · Ability to communicate effectively with diverse work staff · Excellent guest relations skills · Proficient at all computer and software applications · The ability to effectively communicate in English · Serv Safe certified · Work with Excel, Word and Agilysys MMS System software programs Benefits Free meal on shift Training & Development Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k,) Life Insurance (Basic, Voluntary & AD&D) Paid Time Off Free Parking Our cash compensation amount for this role is targeted at $55,000 annually. Final offer amounts are determined by multiple factors including experience and expertise and may vary from the amount listed above.

Requirements

Must have four years’ culinary experience; two years’ supervisory experience
Ability to communicate effectively with diverse work staff
Excellent guest relations skills
Proficient at all computer and software applications
The ability to effectively communicate in English
Serv Safe certified
Work with Excel, Word and Agilysys MMS System software programs

Responsibilities

Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed
Manage the service cleanliness and dining room floor
Must have acquired knowledge of sanitation according to state and federal guidelines
Work efficiently and accurately before , during, and concluding service.
Thorough knowledge of Safety and OSHA guidelines
Follow and maintain documentation according to all HACCP guidelines
Set up HACCP flow chart built into production guidelines
Manage the food and labor cost
Complete paperwork, daily and weekly reports, menu analysis and ordering products
Training of all employees; prepare weekly schedules; employee development and training programs.
Inspect equipment and assure PM is in effect
Follows and adheres to all company and Departmental safety guidelines
Periodically pushing and pulling heavy carts and lifting products in proper storage areas
Temperatures vary from hot to cold areas
Periodically taste and evaluate quality of food products
Required to be detailed oriented
Exposure to casino related environmental factors including but not limited to secondhand smoke, excessive noise, and stress related to servicing customers in a high pressure and fast paced environment.
Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours.
Must be able to stand for an entire shift and move throughout the hotel.
Must be able to lift to 55 lbs, push up to 50lbs.