Chef - Sous

Casino and•Marquette, IA

13d•Onsite

About The Position

The Sous Chef will supervise and coordinate activities of cooks and other culinary workers. This role involves managing the kitchen in the absence of the Department Manager and ensuring consistent high-quality service to all team members and guests. The position requires building guest relations, establishing menu forecasts, overseeing staff for compliance with sanitation and nutrition practices, and verifying portion sizes and quality standards. The Sous Chef will also monitor staffing levels for budgetary compliance, assist the Executive Chef with menu development, manage escalated guest service issues, and communicate pertinent operational information. Adherence to company policies, attendance guidelines, and confidentiality agreements is essential. The role also involves interacting positively with others and contributing to team member morale. A flexible schedule, including late nights, weekends, and holidays, is required.

Requirements

Must be at least 18 Years of age.
Must possess excellent teamwork, interpersonal, guest service, written and verbal communication skills.
Requires the ability to manage multiple priorities in a fast-paced environment.
Must be able to maintain a flexible work schedule.
Must have a professional demeanor and presence with the ability to interact with individuals at all levels in the Company and in external organizations.
All team members must be knowledgeable to all Company policies and procedures, including fire and safety regulations.
A high school diploma or GED equivalent is required.

Nice To Haves

At least three years of supervisory experience in a high-volume kitchen is preferred.

Responsibilities

Supervise and coordinate activities of cooks and other culinary workers.
Manage kitchen in the absence of the Department Manager.
Ensure consistent high-quality service to all our team members and guests.
Build guest relations throughout every shift by talking with guests, making them feel welcome and comfortable, and inviting them back.
Establish menu forecasts based on expected guest counts and post for staff review.
Oversee staff to ensure compliance with established sanitation and nutrition practices.
Verify portion sizes and quality standards are following departmental standards.
Assign work to team members and monitor for timely and proper completion to comply with budget requirements.
Assist Executive Chef with development of menu items and recipes for Buffet, outlets and special events.
Monitor staffing levels to ensure budgetary compliance.
Manage escalated guest service issues appropriately and discreetly.
Have knowledge of guest alcohol limitations and company policy and procedure regarding limitations.
Communicates pertinent information to senior staff, surveillance, or other necessary team members that is important to the operation of the casino.
Must be able to meet the attendance guidelines of the job and adhere to departmental and company policies.
Ensure satisfaction with guests.
Uphold the company’s non-disclosure and confidentiality policies and agreements.
Interact well with others and be a positive influence on team member morale.
Develop and implement procedures.
Carry out supervisory responsibilities in accordance with the organization's policies, procedures, and applicable laws.
Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.