Sous Chef

MOHAWK CASINO•Town of Bombay, NY

10d•$0 - $51,870•Onsite

About The Position

The Food and Beverage team is seeking a creative and qualified Sous Chef to motivate and train kitchen staff to reach departmental goals by accurately and easily communicating standards and cooking methods to kitchen staff. Responsible for day-to-day operations of Tavern & MSA kitchen. Supervises and coordinates activities of Lead Line Cooks, Cooks, Utilities and other workers engaged in preparation and maintenance of quality standards. Conduct the training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

Requirements

High School diploma or (GED) General Education diploma.
Minimum 5 years’ experience or Culinary Degree and 3 years’ experience.
Minimum 2 years Culinary Management experience.
Will be required to obtain Food Safety Certification.
Must obtain and maintain St. Regis Mohawk Tribal Work Permit License which requires a criminal background check to be used solely for employment purposes.
Successful candidates for employment must submit to and pass a drug test for illegal substances prior to employment being confirmed.

Nice To Haves

Ability to use a computer and Microsoft Office Software to include Word, Excel and Outlook.
Knowledgeable of industry trends, practical business applications and able to demonstrate creativity.

Responsibilities

Exhibits a friendly, helpful and courteous manner when dealing with our guest and fellow associates.
Responsible in part for banquet functions.
Ensure that all food and products are consistently prepared and served according to the established recipes, portioning, cooking and serving standards.
Prepare and expedite foods for The Tavern/Maple dining room.
Ensure that all food is ordered and prepared using established par levels, daily menus, and Event Orders. If par levels are not established, then they will establish one utilizing available data and other resources and review those findings with their immediate Supervisor.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Understand and demonstrate the fundamentals of cooking.
Ability to use a computer and Microsoft Office Software to include Word, Excel and Outlook.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Work along with the Executive Chef/Director of F&B/Allocations Coordinator to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
Works along with the Inventory Controller to ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Also to check and maintain proper food holding and refrigeration temperature control points.
Conducts daily shift meetings, inspects, and ensures associates are dressed in proper uniforms.
Ensures all associates are working to expected potential and that the shift is running smoothly.
Maintains food costs/usage, labor percentiles, consistent food & beverage quality and service.
Conducts food inventory in accordance with set par levels.
Ensure proper waste control procedures are followed.
Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection.
Able to work in a rapidly changing environment.
Knowledgeable of industry trends, practical business applications and able to demonstrate creativity.
Ensures that all safety rules and regulations are being followed throughout the shift.
Monitor kitchen personal and document any areas that are below department standards.
Conducts and administers Team Members reviews as needed.
Ensure proper scheduling of associates to anticipate business activities and to resolve any issues.
Other duties as assigned by the Executive Chef/Director of F&B.