Sous Chef

Fairmount Park, Inc.•Park, KS

50d•$50,000 - $55,000•Onsite

About The Position

The Sous Chef will be responsible for coordinating training and overseeing kitchen staff in meal production, preparation, and presentation. This includes managing buffets and cooking stations, ensuring quality and quantity control, and operating kitchen appliances. The role involves providing input on menus, maintaining sanitation and food safety standards, and instructing staff on food preparation techniques. The Sous Chef will supervise and coordinate activities of cooks and workers, monitor team member performance, and ensure adherence to food safety regulations like ServSafe. They will also be responsible for requisitioning supplies, preparing food when necessary, and understanding emergency procedures. Key duties include following schedules, creating staff schedules, approving timecards, and communicating consistently with managers. The Sous Chef must adhere to all policies and procedures set by the Director of Food and Beverage and the Chef, follow SOPs and recipe books, and maintain cleanliness and safety standards in accordance with department policies and the Schenectady County Health Department. They will ensure kitchen equipment is in good working order and the work area is hazard-free, notifying supervisors of any issues. The position requires hands-on work in various kitchen environments, including high-volume production involving frying, sautéing, griddling, carving, broiling, and steaming. The Sous Chef will also provide corrective counseling, conduct yearly evaluations, and be co-responsible for BOH financial P&Ls. Other duties as assigned.

Requirements

Must be 21 years of age or older
Must have 3- 5 years of culinary experience (multi-outlet experience a plus)
Must be Food Handler certified
Ability to communicate effectively with guests, Team Members, and management in both written and verbal form.
Must manage time effectively with minimum supervision
Ability to handle high pace production
Must be able to obtain and retain Illinois Gaming License
Must have open work availability to work nights, weekends, and holidays
Must be able to speak, read, write and understand English fluently
Visual range must include near and far distances
Auditory range must include immediate environment
Must be able to move about property and kitchen areas easily
Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required.
Must be able to coordinate multiple tasks at once
Must be able to implement strategic vision and plan day-to-day operation
Ability to lead
Must be able to work in extreme hot and cold temperatures
Must be able to handle high stress in the work environment and turn stress into high energy.

Nice To Haves

multi-outlet experience a plus

Responsibilities

Coordinating training and overseeing kitchen staff in meal production, preparation, and presentation from kitchen to floor (including layout of buffets and cooking stations): with responsibility for maintaining quality and quantity control
Operating and overseeing use of appliances including kitchen and other small kitchen appliances.
Providing input and suggestions to menus
Maintaining standards of sanitation, kitchen hygiene, and food service techniques and safety. Checking the quality of raw and cooked food products to ensure that standards are met
Instructing cooks and other workers in the preparation, cooking, garnishing, and presentation of food
Supervising and coordinating activities of cooks and workers engaged in food preparation, cooking, and serving meats, sauces. Vegetables, soups, and other foods to ensure quality. Monitoring Team Member’s worker performance
Attending and passing ServSafe or approved class, recognizing customer intoxication and food safety
Requisitioning stock, materials, supplies or equipment
Cooking or otherwise preparing food according to recipes, when necessary
Displaying knowledge of all emergency procedures
Following set schedules and specific job duties
Creating schedules and approving timecards.
Communicating on a consistent basis with all managers. Keeping them abreast of all department activities
Adhering to all policies and procedures as set forth by Director of Food and Beverage and the Chef
Following SOP’s, recipe books and guidelines and have all necessary supplies to provide consistency and quality
Maintaining cleanliness, safety, and sanitation standards in accordance with department policies and those of the Schenectady County Health Department
Ensuring that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notifying a supervisor immediately if kitchen and equipment are not in good working order
Possessing the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production. Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables, and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Bally’s Casino standards and specifications
Giving Corrective Counseling as needed and yearly evaluations
Co-responsible for all BOH financial P&L’s
Perform other duties as assigned