Myrons Sous Chef

Caesars Entertainment•Pompano Beach, FL

About The Position

The Sous Chef supervises and coordinates the work of cooks and other culinary staff and manages the kitchen when the Chef de Cuisine is absent. The role promotes Family Style Service through positive actions and attitude, supports guest relations, and helps maintain food quality, kitchen operations, and a clean work environment. The position requires a flexible schedule, including late nights, weekends, and holidays; shifts and work locations may change.

Requirements

Must be at least 21 years of age.
Must be able to obtain and maintain a 1055 gaming license.
Must be able to obtain a Food Safety Manager Certification.
Proficient in spoken and written English.
Must be flexible to work various shifts, weekends, and holidays.
High school diploma or GED equivalent 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 safely work 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 to return.
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 timely, 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 reports as requested.
Maintain employee files and attendance records.
Maintain strict confidentiality regarding 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, including disposing of items guests leave on the floor.
Follow regulatory, departmental, and Company policies ethically, and empower and require others to do the same.
Handle routine customer complaints and incidents, recognize situations requiring supervisory attention, and seek resolutions that maintain positive guest relationships.
Perform other duties as assigned or reasonably requested by management.