Sous Chef

The Mint Gaming Hall•Bowling Green, KY

32d•Onsite

About The Position

The Sous Chef is responsible for supporting the F&B Manager in all aspects of food quality, cost control, completing inventories, and training back-of-house team members. This role participates in the financial review process, documents recipes, trains the culinary team, and monitors adherence to standard kitchen operating procedures. The Sous Chef provides leadership, assists with interviewing and onboarding, schedules staff, and communicates effectively with front-of-house management. They support food preparation, oversee the line during service, manage the flow of the kitchen and food, and coordinate prep sheets. Collaboration with the Room Chef on menu creations and daily specials is also a key part of this role. Inventory management, cost control, requisition processing, and product receiving are essential duties. Maintaining knowledge of food products, proper rotation, labeling, and sanitation are critical. Safe use of kitchen equipment and cleaning products is required, adhering to SDS sheets and departmental standards. The Sous Chef is expected to provide excellent service to internal guests, build positive working relationships, complete work accurately and efficiently, and maintain a strong focus on safety. Regular attendance and participation in meetings are also required.

Requirements

Minimum of 2 years cook experience.
High school diploma or its equivalent.
Must pass all required pre-screening and background checks.

Nice To Haves

Culinary degree preferred but not required.
Internal Team Members must meet the requirements as outlined in the Transfer and Promotion Policy.

Responsibilities

Supporting the F&B Manager in all aspects of food quality, cost control, completing inventories and training back of house team members.
Participating in the financial review process to include researching, responding to inquiries and reporting results.
Documenting recipes, measurements, quantities, and other information so each creation can be duplicated consistently.
Training culinary team on each recipe and monitoring recipe adherence.
Monitoring and ensuring that standard kitchen operating procedures are met on a consistent basis.
Providing leadership to all back of house team members to include training, mentoring and corrective counseling.
Assisting in interviewing, selecting, and onboarding of all new back of house hourly team members.
Scheduling staff and assisting in payroll related activities as needed.
Communicating effectively with front of house management and staff.
Supporting and leading food prep for service, ensuring all prep items and recipes are made to approved standards.
Overseeing the line during service while monitoring cooks progress and slow of service, with a focus on high volume periods.
Overseeing the flow of the kitchen and the flow of food to maintain service standards.
Preparing and coordinating daily prep sheets with F&B Manager.
Working with the Room Chef on menu creations and daily specials.
Managing inventory and costs.
Making certain all requisitions are processed properly and placed in designated areas.
Assisting with monitoring and receiving of all product to ensure it meets property standards.
Maintaining a solid knowledge of all food products and ensuring all products are properly rotated.
Properly labeling and dating all products to ensure safekeeping and sanitation.
Safely using all kitchen equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards.
Providing BIG Service to internal guests and ensuring their complete satisfaction, inclusive of greeting and interacting with guests in a friendly and enthusiastic manner, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset.
Developing and maintaining professional, trusting, and positive working relationships with managers, supervisors, staff, coworkers, guests, and vendors.
Ensuring that work activities are completed accurately, efficiently, and in a timely manner.
Working safely, including clearly understanding and following company safety policies and procedures, completing work in a safe manner, caring about safety of self and others, responding appropriately in an emergency, and reporting unsafe conditions.
Maintaining regular attendance at scheduled shift and staff meetings.