Sous Chef

L' Auberge Casino Hotel Baton Rouge • Baton Rouge, LA

9d • $50,000 - $55,000 • Onsite

About The Position

We are looking for a Sous Chef to join our team and be a part of an exciting industry. At PENN Entertainment, you'll work with a diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. We are a company that cares about your career growth and will help you get the support you need to expand your possibilities. The Sous Chef will be responsible for providing guidance and daily supervision to staff in the department, supporting and administering operational goals, and monitoring achievements of performance and profit objectives. This role adheres to scheduling and coordinates with the manager regarding any concerns, with attention to guest satisfaction. The Sous Chef will produce menu items as listed in each restaurant, follow all prep lists, and ensure kitchens are stocked and ready for service. This position is also responsible for supporting compliance to departmental budgets and enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with departmental and company standards and programs. The Sous Chef ensures customer service standards are followed by all team members and addresses issues as they arise. Additionally, they will assist with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant, assist the Chef de Cuisine with administrative duties such as tracking/maintaining attendance records, and assist with maintaining established quality assurance procedures to ensure acceptable Health Department and customer service standards. The Sous Chef is responsible for ensuring regulatory compliance within their area of authority and reporting potential issues to management, while maintaining strict confidentiality in all departmental and company matters.

Requirements

• Associate degree (A.A.) in Culinary or related field, and minimum two (2) years of culinary experience required; or equivalent combination of education and experience.
• Minimum one (1) year of previous supervisory experience required.
• Must have excellent written and verbal communication skills; must be fluent and literate in English.
• Must be proficient in Microsoft Office applications (Excel, Word, and Outlook).
• Ability to maintain a high level of confidentiality and professionalism.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to work collaboratively and communicate effectively with team members at all levels of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Must have the ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.
• Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate.

Responsibilities

• Providing guidance and daily supervision to staff in the department.
• Supporting and administering operational goals and monitoring achievements of performance and profit objectives.
• Adhering to scheduling and coordinating with manager regarding any concerns, with attention to guest satisfaction.
• Producing menu items as listed in each restaurant; following all prep lists and ensuring kitchens are stocked and ready for service.
• Supporting compliance to departmental budgets.
• Enthusiastically supporting, actively promoting, and demonstrating superior customer service in accordance with departmental and company standards and programs.
• Ensuring customer service standards are followed by all team members and addressing issues as they arise.
• Assisting with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.
• Assisting Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records.
• Assisting with maintaining established quality assurance procedures to ensure acceptable Health Department and customer service standards.
• Ensuring regulatory compliance within area of authority and reporting potential issues to management.
• Maintaining strict confidentiality in all departmental and company matters.

Benefits

• Wellness programs designed to support our team members' financial, physical, and mental well-being.
• Day-one medical coverage
• 401(k) matching
• Annual performance bonus
• Paid time off is earned according to the local policy and increases with the length of employment.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree