Sous Chef, Brew Brothers Sports Bar

Caesars Entertainment•Kansas City, KS

4d•Onsite

About The Position

The Sous Chef is responsible for the culinary preparation and execution of products for specified outlet. Ensures guest service requirements are being met by employees, while enforcing pre-established policies and procedures.

Requirements

Three to five years prior experience in specialized culinary and high volume cooking environment.
Three to five years five years of managerial/supervisory experience.
Must be 21 years of age.
Bilingual preferred.
Work requires effective communication in English, both verbal and written form in a professional manner.
High School Diploma or equivalent required.
Must obtain a Food Handlers certificate from County Health Department.
Must pass background check and ability to license with the MIssouri Gaming Commission preferred.
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
Must present a neat and professional appearance.
Works well with others, especially cooks, bartenders, servers, supervisors, etc.
Must possess basic reading, writing and mathematical skills as applicable for recipe calculations and kitchen safety.
Extensive knowledge of culinary products.
Ability to perform basic/intermediate math skills including measurement of products.
Ability to operate point of sale systems.
Ability to read, write and understand English.
Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management.
Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions.
Must be able to work individually and as part of a team in collaboration with others.
Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.
Fast paced environment, multiple tasks to be handled under time constraint.
Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in timely manner.
Work is performed in a loud, fast paced environment, multiple tasks to be handled under time constraint.
Must be able to tolerate the heat of the kitchen area or cold of refrigeration units.
Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift.
Maintains clean, neat appearance and hygiene in accordance with standards.
Must wear clean, appropriate assigned uniform including slip resistant shoes in kitchen areas.
Visual ability needed to accurately prepare food and operate kitchen equipment.
Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 50 lbs. or more repeatedly.
Must be able to handle a heavy business volume in a timely manner.
Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.
Shifts may vary based on business needs.
Must be able to work any day of the week and any shift, including holidays and weekends.
Must be able to handle intoxicated guests in a professional manner and according to policy.

Nice To Haves

Ability to license with the MIssouri Gaming Commission preferred.

Responsibilities

Administers the overall activities of the kitchen operation on assigned shift.
Assist Executive Sous and Executive Chef in the creation of regular, seasonal, specials and feature items.
Directly supervises Master Cooks and Cooks in specified restaurant.
Ensure that Master Cooks and Cooks follow standardized recipes, portions plate garnishes and stocking of line in accordance to established procedures.
Assess, advise, guide and train Master Cooks and Cooks to meet quality standards and service deadlines.
Properly expedite, especially to assist Master Cooks and Cooks when needed.
Also assist in other areas of production when staff shortages occur.
Responsible for proper breakdown and processing of domestic and imported cuts of beef and fish.
Maintains a sanitary, neat, clean, organized, safe and comfortable work environment where talents, skills and trade practices are exchanged, practiced and enhanced.
Communicates and cooperates with the front of the house management team.
Controls food production to include proper cooking methods, cooking time and temperature.
Ensures sanitation policies and storage of prepared foods are followed.
Ensures that the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery.
Ensures that the minimum level of labor is used to perform the required level of production.
Completes the required daily financial tools and reports.
Enforces all regulatory, internal controls, policies and procedures.
Establishes and administers training programs within the assigned restaurants.
Take over part of a station or entire station when the work permits.
Experience in cutting meats, making soups and entrees.
Facilitating proper action to help control waste, food cost, and labor cost.
Convert, adjust, or update recipes or standard procedures when necessary.
Responsible for scheduling employees properly to meet business demands.
Responsible for maintaining proper inventory of food products and placing orders as needed.
Support and enable employees to accept responsibility, communicate effectively with others, while building positive relationships.
Counsels, guides and instructs personnel in the proper performance of their duties.
Maintains proper employee/employer relations, recognition, evaluating performance and administration of discipline.
Communicate verbally needed to facilitate department meetings and presentations.
Follows all applicable safety procedures.
Perform other related duties as assigned and requested.
Work requires schedule flexibility which may include nights, weekends, holidays, and extra shifts as needed.