Sous Chef - Greensburg

Live! Casino Pittsburgh • Greensburg, PA

9d

About The Position

The Sous Chef manages kitchen staff in the procurement, production, preparation, and presentation of hotel food. The role maintains a safe and sanitary work environment that conforms to standards and regulations while delivering profitable, competitive, high-quality products. It requires thorough knowledge of food and beverage and hospitality practices, the ability to work with financial information and basic arithmetic, and the ability to lead and communicate effectively. The Sous Chef must be flexible and adaptable, maintain required certifications and licensing, and work nights, weekends, and/or holidays.

The position is in a 24/7 high-energy casino with more than 100,000 square feet of gaming and entertainment space and approximately 500 employees. The work environment may include exposure to alcohol, cigarette and cigar smoke, bright lights, and loud noises, and may occasionally be a setting where smoking is allowed. Physical demands include extended periods of standing and brisk walking; continuous pushing, pulling, stooping, bending, and squatting during shifts; and lifting and carrying 30 pounds unassisted for extended periods.

Requirements

• Two years of employment in a related position.
• Serv-Safe and RAMP certification.
• Ability to obtain and maintain licensure required by the State Gaming Agency for the position.
• Thorough knowledge of food and beverage and hospitality practices and procedures.
• Ability to work with and understand financial information and data, and perform basic arithmetic.
• Proven ability to lead a team and communicate efficiently, verbally and in writing.
• Ability to be flexible and adapt to change.
• Ability to work nights, weekends, and/or holidays.
• Ability to stand and walk briskly for extended periods, push, pull, stoop, bend, and squat continuously throughout a shift, and lift and carry 30 pounds unassisted for extended periods.

Nice To Haves

• Two-year college degree in culinary arts or restaurant management.

Responsibilities

• Manage kitchen staff in food procurement, production, preparation, and presentation.
• Adhere to recipes and ensure superior execution in a high-volume environment and high levels of guest satisfaction.
• Meet or exceed company budget targets for food, labor, and supply costs.
• Maintain food safety, cleanliness, uniform and appearance, and equipment maintenance standards.
• Maintain company operating standards.
• Demonstrate professionalism that reflects the company's brand and values.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed