Sous Chef - Stephen Starr - Sunny's - Full Time

Ocean Casino Resort•Atlantic City, NJ

24d•Onsite

About The Position

The Sous Chef is responsible for developing menus and concepts according to the overall schedule of the outlet. This role requires creating and ensuring a fresh, positive, and exciting environment where sanitation, flawless delivery, and execution of product excellence and service are paramount. The Sous Chef will work with the stewarding department to ensure all cleaning schedules are followed, manage service cleanliness, and maintain knowledge of sanitation according to state and federal guidelines. Efficiency and accuracy in operating mode, thorough knowledge of Safety and OSHA guidelines, and adherence to HACCP guidelines are essential. This role involves managing food and labor costs, completing various reports, conducting menu analysis, ordering products, and training employees. The Sous Chef is also responsible for preparing weekly schedules and employee development programs, as well as inspecting equipment and ensuring preventative maintenance is in effect. The position requires adherence to all company and departmental safety guidelines.

Requirements

Must have four years’ culinary experience; two years’ supervisory experience
Ability to communicate effectively with diverse work staff
Excellent guest relations skills
Proficient at all computer and software applications
The ability to effectively communicate in English
Serv Safe certified
Work with Excel, Word and Agilysys MMS System software programs

Nice To Haves

Temperatures vary from hot to cold areas
Periodically taste and evaluate quality of food products
Required to be detailed oriented
Exposure to casino related environmental factors including but not limited to secondhand smoke, excessive noise, and stress related to servicing customers in a high pressure and fast paced environment.

Responsibilities

Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed
Manage the service cleanliness and dining room floor
Work efficiently and accurately in operating mode
Follow and maintain documentation according to all HACCP guidelines
Manage the food and labor cost
Complete paperwork, daily and weekly reports, menu analysis and ordering products
Training of all employees; prepare weekly schedules; employee development and training programs.
Inspect equipment and assure PM is in effect
Follows and adheres to all company and Departmental safety guidelines