Sous Chef - Food Bazaar

French Lick Resort • East Hazel Crest, IL

41d

About The Position

Job Overview The Sous Chef is responsible for the execution of all aspects of food production in order to attract and retain gaming guests while contributing to the operating success of the Food and Beverage department. The Sous Chef is responsible for providing fast, friendly and courteous service to co-workers (internal customers) and all guests. During your tenure, candidate must continually demonstrate their culinary passion, creativity and guest interaction. The Sous Chef will have the opportunity to create menus and servings of their choice in their respective venues. Success will be graded on passion, drive and creativity. Failure of an item or menu is not failure of the program, rather viewed as learning and successful growth. Sous Chef will report to Room Chef. Purpose Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance. Value System Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.

Requirements

• High School diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date as a condition of continued employment
• Associate's Degree in related field- required OR Two (2) years' Supervisory experience in a culinary environment- required OR One (1) year experience as a Dual-Rate Supervisor in a PCI Gaming Department- required OR Two (2) years' experience in the hiring position's Department- required
• Candidate will be required to perform a successful timed food presentation -required
• Must successfully pass job interview, including a guest service audition- required
• Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment; ServSafe Certification or its equal (or ability to obtain certification) - required
• Willingness and ability to frequently stand, walk, occasionally required to sit, reach with hands and arms and stoop, kneel, crouch, or crawl
• Willingness and ability to use hands to finger, handle, or feel
• Willingness and ability to occasionally lift and/or move up to 50 lbs
• Must be able to work in an environment where being occasionally exposed to hot, wet and/or humid
• Must be able to withstand moderate or higher noise level in the work environment
• Must possess excellent oral and written communication skills, including recipes
• Extensive/advanced knowledge of food preparation techniques
• Must be able to work independently and as part of a team
• Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
• Ability to adequately and successfully perform all aspects of this position
• Must possess a high level of maturity, dependability, and punctuality
• Willing to travel and participate in training as recommended or required
• Willing to work odd and irregular hours including nights, weekends and holidays
• Must have an Occupational License (or the ability to obtain and maintain a license) pursuant to the Illinois Gaming Act and remain in good standing with the Illinois Gaming Board as a requirement for this position

Nice To Haves

• Graduate of a post high school accredited two-year Culinary Arts School - preferred

Responsibilities

• Ensures that all food products prepared meet or exceed the established specifications and standards
• Checks the quality of raw and cooked food products to ensure standards have been met
• Demonstrates new cooking techniques, recipes, and equipment to kitchen staff
• Administers production schedules and staffing schedules based on guest volume
• Ensures the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery
• Demonstrates innovation with current trends and takes ownership of work environment
• Completes food orders for the various outlets and special events and Trains and teaches cooks and other employees in menu preparation.
• Ensures the minimum level of labor is used to perform the required level of production
• Assists Room Chef in menu planning and food cost control to adhere to budgetary requirements
• Completes required daily financial tools and reports
• Communicates variances from standards to Culinary Room Chef
• Maintains a sanitary, neat, clean, organized, safe and comfortable environment for employees and guests
• Ensures that kitchen equipment is handled safely and with reasonable care
• Other duties & responsibilities as assigned

Benefits

• group medical, dental, vision, and life insurance as well as access to a flexible spending account (FSA) option
• Employee Assistant Program (EAP)
• paid time off
• 401K with matching
• shift differential
• discretionary quarterly bonuses to all employees

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 251-500 employees