NYY Sous Chef - FT

Hard Rock Hotel & Casino Ottawa•Coconut Creek, FL

20h•Onsite

About The Position

Under the direction of the Steakhouse Chef, the incumbent consults with the Executive Chef and Steakhouse Chef regarding recipes, staff, menus, preparation and presentation. Supervises daily operations of kitchen.

Requirements

Culinary Arts degree preferred with five to seven (5-7) years experience preferred, or an equivalent combination of education and/or work experience.
Must hold a current Food Handling Certificate.
Must be able to function and manage in non-standard situations where some judgment must be exercised.
Proficient knowledge of software programs such as Microsoft Excel and Microsoft Word.
Ability to deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience.
Commitment to routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
Must present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional experience.
Ability to read and understand all Seminole Tribe of Florida policies and procedures.
Must be able to communicate effectively with guests in English, specific to position duties and responsibilities.
Must be able to complete standard Seminole Tribe of Florida forms and reports.
Must be able to stand during entire shift and have the ability to lift up to 100 pounds as well as pushing or pulling of 100 pounds.
Must possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities.

Nice To Haves

Culinary Arts degree preferred
five to seven (5-7) years experience preferred

Responsibilities

Conducts themselves in accordance with all Gaming Commission Regulations, and Seminole Tribe of Florida/Departmental Policies and Procedures.
Responsible for scheduling employees.
Consults employees on daily responsibilities, following their progress in completing tasks time-frame allotted to ensure proper production.
Controls production levels in order to minimize waste and advising Chef of progress.
Implements operations, standards and procedures established by Chef including sanitation, tasting of products and presentation.
Ensure all food is prepared in accordance with operation standards.
Interact with guest as much as possible creative a memorable experience
Assist other line employees with daily responsibilities.
Strive to eliminate over-production and over-purchasing.
Ensure all food items are produced in accordance with established standards in respect to preparation, storage and accountability.
Ensure that production and storage areas are maintained in accordance with city and state health department codes.
Promotes positive public/employee relations at all times.
Maintains a clean, safe, hazard-free work environment within area responsibility.