POSITION SUMMARY
The Sous Chef is responsible for coordinating activities of and directs the training and performance of cooks and other kitchen workers engaged in preparing and cooking food items in our hotels and or restaurants to ensure an efficient and effective food service and product.

RESPONSIBILITIES

Reports to the Director of Hospitality for successful performance of assigned duties. Responsible for the supervision and performance of all other cooks and kitchen workers. Must work in conjunction with the goals of the Restaurant Managers and Supervisors.  Assist and advises other departments and company personnel as necessary to assure the success of the Food and Beverage department and the company overall. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.  Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment.  Delegate authority and assign responsibilities. Developing staff. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establishes purchasing specifications; storeroom requisitions systems, product storage, portion control, and waste control. Ensure the safety and security of employees. Other duties as assigned.

 

MISCELLANEOUS

Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel.  Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property.  Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.

QUALIFICATIONS

Experience as a chef d’ cuisine or sous chef  Valid Alcohol Beverage Control card and any applicable health certifications.

MENTAL & PHYSICAL DEMANDS & WORK ENVIRONMENT

Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulations, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights and noise. High rise hotel.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.