Sous Chef Gordon Ramsay

Caesars Entertainment•Danville, VA

6d•Onsite

About The Position

Establishes leadership, direction, and accountability for all lead and line-level employees in respective culinary areas. Responsible for interviewing, training, and selecting employees for the department. Under the direction of the Executive Chef, the Sous Chef maintains consistency and quality for all food items in respective areas. Ensures menu development timelines are met. Directs and manages lead and line-level employees to achieve budgetary, food quality, and customer service expectations. Ensures comprehensive training and exposure in the expected areas of competence. Provides Lead and Line-level support and coverage during vacations or staffing gaps. Conducts Performance Reviews in accordance with policies and procedures. Provides feedback, coaching, and development guidance as needed. Responds to and handles employee complaints (grievances) in a timely and efficient manner. Recommends or takes appropriate action when administering disciplinary processes in accordance with established policies and procedures. Responsible for planning, supervising, and monitoring the work of the team members in assigned area(s). Assists in ensuring schedules are complete based on a forecast and allowable productivity standards. Ensures schedules are posted at the established time and are fair and consistent. Approves vacation requests, floater requests, and communicates information to appropriate team members. Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports. Conducts random health inspections and health card audits. Proactively instructs team members regarding safe food handling and sanitation. Expected to spend 80% of the day on the floor and 20% of the day on administrative duties. Required to see direct reports daily, to meet monthly with direct reports, and conduct one-on-one meetings. Responsible for mentoring, coaching, and, if necessary, providing documentation on direct reports and staff according to the CET Standard Operating Procedures. Required to complete and/or ensure the completion of 90-day and annual reviews in a timely manner. Ensure areas are in alignment and adhering to CET Culinary Standard Operating Procedures. Must educate and hold direct reports accountable to each standard. Held accountable for ensuring their areas are utilizing the following CET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams, and Daily Culinary Performance Measurement Reports.

Requirements

A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or the equivalent years’ experience as a Professional Chef for a hotel, resort or chain concept restaurant corporation is required.
Experience must include room service, continental cuisine, high volume three meal/coffee shop, steakhouse and Italian.
Must have been exposed and/or experienced enough to have strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coast cuisines.
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
Must have expert working knowledge and be highly proficient and skilled in the following: Food Storage and Identification; Food Cooling and Thawing; Food Re-thermalization; Managing and Expediting Orders; Recipe Formulization and Yield; Knife Handling and Sharpening; Stock, Soup and Sauce Production; Dry, Moist and Combination Cooking; Pantry, Garde Manger Preparation; Weights and Measures.

Responsibilities

Establishes leadership, direction, and accountability for all lead and line-level employees in respective culinary areas.
Responsible for interviewing, training, and selecting employees for the department.
Maintains consistency and quality for all food items in respective areas under the direction of the Executive Chef.
Ensures menu development timelines are met.
Directs and manages lead and line-level employees to achieve budgetary, food quality, and customer service expectations.
Ensures comprehensive training and exposure in the expected areas of competence.
Provides Lead and Line-level support and coverage during vacations or staffing gaps.
Conducts Performance Reviews in accordance with policies and procedures.
Provides feedback, coaching, and development guidance as needed.
Responds to and handles employee complaints (grievances) in a timely and efficient manner.
Recommends or takes appropriate action when administering disciplinary processes in accordance with established policies and procedures.
Responsible for planning, supervising, and monitoring the work of the team members in assigned area(s).
Assists in ensuring schedules are complete based on a forecast and allowable productivity standards.
Ensures schedules are posted at the established time and are fair and consistent.
Approves vacation requests, floater requests, and communicates information to appropriate team members.
Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports.
Conducts random health inspections and health card audits.
Proactively instructs team members regarding safe food handling and sanitation.
Spends 80% of the day on the floor and 20% of the day on administrative duties.
Sees direct reports daily, meets monthly with direct reports, and conducts one-on-one meetings.
Responsible for mentoring, coaching, and, if necessary, providing documentation on direct reports and staff according to the CET Standard Operating Procedures.
Completes and/or ensures the completion of 90-day and annual reviews in a timely manner.
Ensures areas are in alignment and adhering to CET Culinary Standard Operating Procedures.
Educates and holds direct reports accountable to each standard.
Ensures their areas are utilizing the following CET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams, and Daily Culinary Performance Measurement Reports.