MYRONS SOUS CHEF

Caesars Entertainment•Pompano Beach, FL

About The Position

The Sous Chef supervises and coordinates the activities of cooks and other culinary workers and manages the kitchen in the absence of the Chef de Cuisine. The role promotes Family Style Service through actions and a positive attitude, while supporting guest relations, kitchen operations, staff development, food quality, and compliance with company and regulatory standards. The position requires working a flexible schedule based on business operations, including late nights, weekends, and holidays. Shifts and work locations may change. The work environment may be smoking and pet-friendly.

Requirements

Must be at least 21 years old.
Must be able to obtain and maintain a 1055 gaming license.
Must be able to obtain a Food Safety Manager Certification.
Must be proficient in spoken and written English.
Must be flexible to work various shifts, weekends, and holidays.
A high school diploma or GED equivalent is required.
Ability to push and pull up to 50 pounds.
Ability to lift and carry objects up to 35 pounds.
Ability to bend, stoop, twist, reach, and kneel repetitively.
Ability to work safely with provided cleaning chemicals and equipment.
Ability to ascend and descend stairs and maintain equilibrium for an extended period.
Ability to work standing and/or walking for an extended period.
Ability to work in a smoking and pet-friendly environment.
Ability to taste and smell food items to ensure quality and flavor levels.

Nice To Haves

At least three years of supervisory experience in a high-volume kitchen is preferred.
Accreditation from a culinary institute is preferred.

Responsibilities

Handle high-volume customer interactions while remaining outgoing, upbeat, and cheerful.
Build guest relations by speaking with customers, making them feel welcome and comfortable, and inviting them back.
Establish production forecasts based on expected customer counts and post them for staff review.
Oversee staff compliance with established sanitation and nutrition practices.
Verify portion sizes and food quality meet departmental standards.
Assign work to team members and monitor its timely and proper completion in accordance with budget requirements; monitor staff start times, breaks, and ending times.
Participate in interviewing, selecting, training, and developing staff.
Review kitchen activities with the Chef de Cuisine.
Assist the Chef de Cuisine with developing menu items and recipes, including for special events.
Issue disciplinary action as needed.
Prepare and deliver requested reports; maintain employee files and attendance records.
Maintain confidentiality of financial data, company policies and procedures, and team member and customer information.
Maintain knowledge of casino events and promotional activities and assist as needed.
Keep the work area clean and orderly.
Follow regulatory, departmental, and company policies ethically, and empower and require others to do the same.
Handle routine customer complaints and incidents, identify situations requiring supervisory attention, and seek resolutions that maintain positive guest relationships.
Work a flexible schedule as required by business operations, including late nights, weekends, and holidays; accommodate changes in shifts and work locations.
Help maintain a spotless environment by disposing of items guests leave on the floor, including cups, glasses, and bottles.
Perform other duties as assigned or reasonably requested by management.