Sous Chef - Gordon Ramsay

Caesars Entertainment•Baltimore, MD

6d•$60,000 - $60,000

About The Position

The Sous Chef is responsible for the direct supervision and management of all culinary employees in their outlets. They assist in ensuring adherence and integrity of SOP standards and operating within budgetary guidelines. They are to be organized, precise, and able to follow direction with flexibility based on production demands.

Requirements

3 Years Culinary Experience
1 Year managing 10 or more employees
Knowledge of Microsoft Word and Excel
Knowledge of Stratton Warren/AS400
Must be able to read and write English and Spanish.
Ability to lift 50 lbs.
Ability to push or pull 150 lbs.
Ability to stand for long periods, bend, lift, and reach through shift.
Ability to read and follow directions from set recipes.
Ability to mix formulas accurately to ensure consistency.
Possess a team player attitude and be flexible.
Understand and have thorough knowledge of sanitation procedures.
Ability to read and write English.
Must have comprehensive knowledge of food and products, standard recipes and preparations.
Must be comfortable working 10-hour shifts or longer
Ability to withstand high temperatures for a long duration of time.

Responsibilities

Ordering and Inventory
Expense Management
Servicing the guest
Train, supervise and work with all the kitchen staffs in order to prepare, cook and present food according to restaurant standard recipes.
Provide quality food products and meet budget requirements.
Set an example of excellence to all employees in terms of attendance, morale, appearance and work ethic.
Supervises the assigning of specific duties to employees for efficient operation of the kitchen.
Supervise the culinary staff schedules so that proper coverage is maintained while keeping payroll costs in line.
Ensure proper receiving, storage (including temp.-settings) and rotation of food products so as to exceed Health Department regulations.
Verbally communicate, in a calm, positive, demeanor, during the course of the function with the service staff.
Supervise cleanup of kitchen area and proper breakdown and storage of equipment
Assumes responsibility of room in Chef's absence.
Establish relationship and work with front of house manager to ensure consistency and accuracy in service cycles.
Ensure quality food product and production through adherence to established SOP standards and guidelines.
Teach and develop staff in a professional and effective manner.
Assist in the maintenance of food costs, labor costs, and all other expenses within budgetary guidelines.
Enforce all company performance standards fairly and consistently with staff, including self-adherence for example and integrity purposes.
Assist in cooking, creating, and establishing new, innovative, and imaginative recipes.
React and think quickly under stressful circumstances.
Participates in ordering, labor control, and other administrative duties as assigned.
Identify and administer disciplinary action as needed.
Ensures cleanliness and maintenance of kitchen, storage, and surrounding areas.
Interact with co-workers, subordinates, and guests effectively.
Operate all food equipment.
Set realistic goals and standards.
Work within the sanitation guidelines
Produce multiple cuisines