Sous Chef FT (Eagles Landing)

Table Mountain Casino Resort•Friant, CA

2d•Onsite

About The Position

Under general direction from the Restaurant Chef, the Sous Chef is responsible for supervising the Cook Team in assigned areas to ensure that department standards are met in regards to food quality, presentation, and safety. The Sous Chef supports the Restaurant Chef in developing the team towards continuous innovation and productivity throughout the Food and Beverage Operation and ensures a high standard of cleanliness and hygienic practice throughout the kitchen. This role involves teaching kitchen employees the skills required for their specific positions, maintaining safety and sanitation, supervising food production and presentation, assisting in menu creation, ensuring optimum staffing levels, and managing food and labor costs to budgetary requirements.

Requirements

High School Diploma or GED is required unless waived by Human Resources Management.
Three years related food service experience including two years in a supervisory capacity.
ServSafe certification required.
Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, inventory control, computer literacy, and problem-solving skills are required.
Demonstrated ability to understand cost control methods pertaining to individual menu items.
Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.

Nice To Haves

Associates Degree in Culinary Arts or related field and AFC certification preferred.

Responsibilities

Ensures that the proper amounts of food have been prepared in accordance with the production sheets.
Teaches all kitchen employees the skills required of their specific position, including but not limited to, the use and care of the steel, the use of knives and other culinary tools.
Keeps safety and sanitation uppermost in mind.
Supervises the production, preparation and presentation of all foods for the casino food outlet to ensure that a quality, consistent product is produced.
Assists in the creation and planning of menus and daily specials; implements the necessary production changes to attract new business and ensure current guest satisfaction.
Ensures optimum staffing levels by coordinating the schedules of the cooks.
Maintains a safe, orderly and sanitized kitchen.
Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality.
Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; planning, delegating, monitoring, and appraising job tasks and results in a timely manner.
Achieves financial objectives by monitoring labor and food costs to budgetary requirements.
Ensures food service outlet functions are executed in accordance with gaming, health, sanitation regulations and established policies and procedures.
Informs wait staff of any food shortages well in advance of this occurrence.
Finds a suitable substitute for the menu item if at all possible.
Be instrumental in organizing an efficient flow of production.
Check all daily events, delegate and follow up.
Maintain menus and food quality up to standards.
Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served.
Directs activities to one or more workers assisting with preparing and serving meals.
Maintains a good communication with co-workers and maintains a positive and professional work environment.
Contributes to a team effort and accomplishes related results as required.
Manage, lead, and monitor the daily production of culinary operation in assigned area.
Consistently enforce and uphold all Casino, Food and Beverage Policies and Procedures to ensure quality standards and processes are met.
Oversee one or more of the Casino’s restaurants or food outlets and assist in any special events or product preparation.
Oversee product preparation, setup, production and breakdown of catering events as assigned.
Assist in the calculation of food costs for restaurant menus, maintain cost control records, and review food and labor costs with the Executive Sous Chef and Executive Chef.
Responsible for cleanliness and organization of the kitchen areas including at events, as well as sanitation and safety of all equipment following ServSafe principles.
Prepare inventories, requisition supplies, and track delivered products.
Assist in the progression of Team Member career development plans through mentoring and coaching.
Performs other duties as required.