Pearl Sous Chef

Red Hawk Casino•Placerville, CA

13d

About The Position

The Sous Chef is responsible for preparing and cooking a variety of foods, supervising kitchen staff, and ensuring quality and safety standards are met. This role involves menu development, staff training, inventory management, and responding to guest needs. The Sous Chef acts as a role model for the kitchen team and collaborates with management to ensure efficient kitchen operations.

Requirements

High school diploma or GED.
Two or more years of restaurant and/or kitchen supervisory experience required.
Strong organizational and interpersonal skills required.
Appropriate licenses, as required.
ServSafe® certification, or ability to become certified, required.
Knowledge of HACCP standards required.

Nice To Haves

Culinary degree or formal apprenticeship preferred.

Responsibilities

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Makes recommendations and suggestions in hiring, terminating, suspending and counseling to the venue Chef.
Collaborates with other personnel to plan and develop recipes and special menus, considering seasonal ingredients and customer numbers.
Checks the quality of raw and cooked food products to ensure standards are met.
Checks the quantity and quality of received products.
Demonstrates new cooking techniques and equipment to staff.
Determines food presentation and creates decorative food displays.
Determines production schedules and staff requirements for timely service delivery.
Inspects supplies, equipment, and work areas for conformance to standards.
Instructs cooks and other workers in food preparation, cooking, garnishing, and presentation.
Monitors sanitation practices to ensure team members follow standards and regulations.
Orders or requisitions food and supplies as needed in the absence of the Restaurant Chef.
Develops and documents all recipe specifications and control procedures.
Maintains professional grooming and appearance, acting as a role model.
Creates and maintains on-line templates for Production, Commissary Ordering and Transfers.
Responds to guest service issues.
Monitors payroll/punch edits.
Inspects all food safety documentation for accuracy and consistency.
Facilitates the flow of information between management and team members, and between team members and the Restaurant Chef.
Administers production schedules and staff requirements for timely service delivery.
Follows all recipes, specifications, and control procedures.
Performs all other duties as assigned.