Sous Chef - Luckies Kitchen - Petersburg

Live! Casino & Hotel Virginia•Petersburg, VA

About The Position

At Live! we pride ourselves in our exceptional people. Our Team Members are the foundation of our success and truly the most valuable part of the Live! brand. The Sous Chef is responsible for the supervision and coordination of activities in preparing and cooking foods.

Requirements

Five to seven years’ experience in restaurant management and supervision.
A 4-year degree in related fields or equivalent work experience.
Must have the ability to secure and maintain licensure as required by Virginia Gaming Control Board or any other applicable regulatory entity as may be required to perform assigned duties, or as required by Live’s operating standards.
Ability to analyze and interpret restaurant operational results.
Ability to solve complex problems.
Knowledge of sanitation laws and health regulations and applicable OSHA regulations.
Ability to perform assigned duties under pressure.
A variety of task and deadlines requires irregular work schedule.
Ability to perform in an interruptive office environment.
Accuracy in completing assigned duties in a timely manner.
Ability to work long hours.
Ability to stand for long periods of times without sitting or leaning.
Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 30 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Ability to work around variable temperatures.

Responsibilities

Develops and manages the food cost according to the budget.
Implement programs and processes to reduce and control loss time injuries.
Manages and schedules staffing levels to maintain budgeted level of employment and coverage to assure a positive gaming experience for guests to Maryland Live Casino.
Developing staff, to include training, interviewing for hires, conducting disciplinary counseling and conducting performance evaluations.
Cooks, carves meat, portion control, prepares new dishes, sauces and garnish.
Review all kitchen activities, processes and promotional ideas with the Executive Chef.
Monitor and adjust performance to local competition.
Meet with departmental directors and managers as necessary.
Other duties as assigned.